Basque specialties
Bayonne ham, Espelette pepper, squid or squid, kebabs pimientos, anchovies, chorizo, piperade, Ossau-Iraty ... the products of Basque cuisine are raised and bring a note of cheerfulness to the meal. They blend perfectly with the wines of the Irouléguy vineyard, which produces whites, rosés and reds.
Among the regional dishes, the basquaise chicken is cooked with local products: Espelette pepper, fresh tomatoes, peppers, but also onions and garlic ... Rich in taste, chicken in Basque comes in several versions but remains very simple to cook.
Basque cuisine is also inspired by seafood, and tuna in Basque (or kaskarote) perfectly illustrates this influence: the fresh tuna is stewed in a sauce made with tomatoes, peppers, garlic and chilli ... It is used with potatoes or rice.
Very widespread in the Pyrenees, the pigeon is a very large wood pigeon that feeds on forest products and is perfect for festive meals. After simmering the meat in a sauce with onions, shallots, garlic and broth, it is flamed with cognac, half an hour before the end of cooking.
The proximity of Spain has introduced tapas into local cuisine : these famous appetizers of Spanish origin that are enjoyed at any time of the day in bars and restaurants ...
The Pyrenean ewes produce a milk from which soft cheeses are made, the most famous of which, Ossau-Iraty, has won its AOC designation. They are tasted with locally produced black cherry jam.
For dessert or afternoon tea, the Basque cake is a must. Broken dough stuffed with almond paste, its fame has surpassed the borders by making itself known all over the world. The cake is also available with cream or cherries ...
Do not miss to taste the Izarra liqueur green, herbal, seeds, bark and Armagnac.
Our advice:
Bayonne ham is a label protected by the European Union. Unlike traditional hams, it is less salty and has a more delicate taste. After the period of salting and drying, the ideal time to taste it is the beginning of autumn.
