My F&W
quick save (...)

Hegia

Chemin de Curutcheta
Hasparren , France http://www.hegia.com
33 5 59 29 67 86

In 2004, Arnaud Daguin—the chef at Biarritz’s famed (and now closed) Les Platanes, and progeny of a venerated Gascon food family—pulled up stakes and, with his wife, Véronique, moved into the mountains to open a five-room bed-and-breakfast. In 2006, Hegia opened for business; in 2007, it earned a Michelin star. The meat is from a neighbor’s farm; the seafood and produce come from the nearby Bayonne market; the cheese is made just down the road. Daguin cooks everything at low temperatures for a long time, he explains, and uses only the barest of embellishments to express the ingredients’ full flavor—a scattering of sugar or salt, a dash of olive oil. Why, he asks, rely on artifice? Tender duck breast arrives over finely julienned carrots, pan-cooked to a sweetened softness; delicate fillets of steamed hake are served atop a sort of candied vegetable hash made of diced slow-roasted beets and turnips. If Hegia’s 18th-century timbered exterior is a monument to the traditional Pays Basque, the interior is a testament to its bold new wave. A double-height reception hall is riven by an asymmetrical oak staircase that leads up to the five guest rooms, each unique and firmly contemporary.

advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
advertisement
Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.