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 salés 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 cêpes: 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 foie gras and taloa.
