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Basque Country and Béarn

Pays Basque architectures typiques

The Pays Basque and Béarn share the Pyrénées-Atlantiques département in Nouvelle Aquitaine but are so distinct, especially the Basques, Europe’s most ancient people, that I’ve given them their own category.

The largest portion of the Basque Lands, of course, is in Spain, but the two sides share many of the same dishes, especially pintxos, tapas on slices of bread. Their distinctive cuisine is exceptionally refined, and talented Basque chefs win so many Michelin stars that San Sebastian in particular is starting to look like a Michelin Milky Way.

Chefs exert most of their talents on seafood. Marseille has its bouillabaisse, but the Basques stoutly maintain that their ttoro (pronounced tioro), is the king of them all. Another popular dish is piquillos aux morue, stuffed with a purée of cod, potatoes, butter, parsley and a little garlic. But the mild red piquillos may turn up everywhere and have a star turn in poulet basquaise.

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aïoli

garlic sauce of the south

axoa

Basque veal stew from Labourd

chocolat

chocolate

chocolat chaud

hot chocolate

coucougnettes

sweeties in honour of Henri IV

Etorki

Basque sheep cheese

garbure

the stew of the southwest

gâteau Basque

buttery fruit or cream filled cake

gaxuxa

Basque risotto

Izarra

herbal liqueur, Basque style

jambon de Bayonne

cured ham from the Basque Country

jambon de Kintoa

acorn fed ham from the Basque Country

Kanouga

caramel and dark chocolates

merlu

hake

Ossau-Iraty

ancient sheep cheese from the Pyrenees

piment d’Espelette

Basque red pepper

piperade

peppers and tomatoes, Basque style

piquillos

Basque sweet red peppers

poulet basquaise

Basque style chicken

russe

almond and praline squares

sel de Salies-de-Béarn

salting salt

talo

Basque cornmeal flatcakes

tripotxa

mutton sausage

ttoro

Basque fish soup

txistorra

spicy chorizo style sausage

xingar

Basque style pork belly

Text © Dana Facaros

Image by Danielbaise