Specialties of the Southwest

Bearn



La garbure: a hot cabbage-based soup with some morsels of goose confit or a heel of ham.


La poule au pot: a chicken based stew following the Bearnaise tradition.

Les sales et confits: cured pork and conserves have become the symbol of the béarnaise cuisine which tends to use goose or duck fat instead of oil for cooking.

Magret aux cepes: duck breasts cooked with mushrooms

Basque

Le poulet basquaise: chicken accompanied by tomatoes, spices, ham and mushrooms.

Le tripotxa: a small sausage of lamb or veal.

L'axoa: carefully diced veal, spiced with hot peppers and simmered.

Le jambon: the Bayonne speciality…cured meats! Try the locally made Ibaiona.

La piperade: prepared with spices and tomatoes, often served with a slice of Bayonne ham.

Le zikiro: grilled lamb, usually during village festivals.

La truite: fresh trout, try the fario.

Salmis de palombes: a game stew cooked in wine.

Le ttoro: a traditional basque soup which combines many varieties of fish.


Le marmitako: tuna prepared with olive oil and vegetables.

Le merlu koskera: fish cooked with fresh vegetables, often peas.

Equally recommended are: the foie gras and the taloa.