Le Bada

Traditional cuisine, "Bistronomic" cuisine, French regional cooking, Traditional cooking

Cédric Béchade, the culinary identity of FirstName Bordeaux

The restaurant menu is a passionate dedication to Bordeaux.
A concentration of the best-of cuisine from the southwest. Trained at a top school with Jean-Marie Gauthier at the Hôtel du Palais in Biarritz, with Jean-François Piège at the Plaza Athénée during the Alain Ducasse era for a decade, and since 2007 at the head of the Auberge Basque in the Pyrénées Atlantiques, a Relais & Châteaux hotel restaurant, where he won his first Michelin star. Chef - innkeeper Cédric Béchade designs the menus and makes the restaurant a truly noteworthy experience as a result of his dishes prepared with passion, ethics and conscience.
@Matthieu Cellard

The taste of South West

A supporter of locavore cuisine since 2007, the Chef has created a menu which balances between bistro and dining bar, demonstrating simplicity, discovery, audacity and sharing the most up-to-date techniques, styles and flavors. Be an adventurer and discover the tabbouleh of the winegrower, the oysters from the basin smoked with maritime pine, the mimosa egg with caviar butter from Gironde, the line-caught hake in hot/cold sea lettuce, the cheek of black prince pig from Braised biscay with red lillet, the corn panna cotta - baked apple sorbet....

Chef Béchade has always been committed to a simple approach which values sincerity and advocates zero waste. The pleasures of the palate are matched by a wine list which showcases the best vintages of Bordeaux.
@ Jérôme Galland

Eco-certified partner

First Name Bordeaux obtained the Green Key certification, a label dedicated to eco-responsible accommodation, and is working with a number of associations on its waste management, while its rooms have been eco-designed.