Fiery flavours & distinctive cuisine
From chocolate with chilli to piperade with ham – the French Basque country is always appetizingly distinctive!
Independent French Basques share appreciation for bon vivants with their compatriots – although naturally with a spicy twist! Piperade is often served with meat dishes: eggs with onions, tomatoes, garlic – and of course, red chillies. Or ttoro in St Jean de Luz on the Atlantic, made with fresh hake, langoustines and mussels. With chillies, of course. But of course, not everything needs to be spicy. Try delicious spider crabs served with carrots and leeks, or succulent barbequed lamb, traditionally served with flageolet beans. From from apple cider to herbal Izarra liqueur, from glittering Biarritz to glowing Bayonne, from sea to shore, there’s always something different to experience.