Video on gastronomy in the Basque country and Béarn

December 1, 2014

This is the time of year when we spend more times around a table. Check out this video showcasing representative food venues in the Basque country and Béarn regions  and regional specialties. Venues: cider houses on both the French and Spanish sides , country inns in the Pyrénées mountains, contemporary looking inns blending fresh local ingredients with inspirations of world cuisines, a terrace by a surfing beach, a venta in the mountains where smugglers used to overnight years ago, tapas bar etc…  Casual but not at the expense of quality. On the menu of local food specialties, marmitako ( fish stew from Basque fishermen), garbure ( vegetable soup from Béarn), axoa ( Basque veal stew), fresh water trouts, gâteau basque, Jambon de Bayonne ( Bayonna ham), foie gras, ardi gasna or ossau iraty ewe cheese, piment d’Espelette to spice things up, local macarons and dark chocolate from established and renowned pastry chefs. To drink: sweet or dry Jurançon, red/roséé/red Irouleguy, and red Madiran, Basque cider.

Bon appetît! Some of those specialties are available in North America but definitely taste even better on site in the Basque country and Béarn!!!!

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