Top 10 culinary specialities in Bayonne

Is your stomach rumbling? You’ve come to the right place if you’re ever in Bayonne. It’s a place of festivity, joy and good humour, and is home to fine cuisine and traditional dishes, many of which come from local mountain specialities. These specialities have gradually won the hearts of the town’s inhabitants.

First and foremost, there are two types of cuisine in Bayonne: Basque cuisine, the one previously spoken in the mountains, and coastal cuisine, the domain of the fishermen. So you can find a huge variety of flavours on the same plate!

What to eat in Bayonne

1. Bayonne Ham

The tradition of Bayonne ham dates back to Gallo-Roman times, and is one of the oldest dishes in Bayonne. It is said that a local count went out hunting and wounded a pig, but was unable to find it. Later, he discovered the body of the animal, perfectly preserved… In a river, rich in salt, hence the taste of the well-salted meat. The name “Bayonne Ham” was born. The town’s inhabitants like to cut it into thin slices, as it tends to melt in the mouth and goes well with any type of food.

2. Basque chicken

Now it’s the chicken’s turn to be flattered! Chicken Basquaise is famous for its tender meat, perfectly seasoned in a creamy sauce, which is none other than piperade. It’s a sauce made with red and green peppers, a few tomatoes, garlic, onions, olive oil, a bouquet garni and a dash of white wine. Simmer over a low heat for a succulent meal accompanied by rice. Very easy to cook, Basque chicken is an essential part of Basque cuisine. Will it become one of your favourite recipes?

3. Ossau-Iraty cheese

This pressed uncooked cheese has a reputation for being particularly popular in the mountains. When you go out on the town, you’re sure to find it in the traditional dairy market. Why such a special name? It’s a tribute to the mysterious Iraty forest in the Basque country and the beautiful Ossau valley in Béarn. With a few slices of fresh bread, you’ll be delighted to taste this 100% local product made from sheep’s milk. Considered by many to be a cheese of character, you should know that it has twice been voted best cheese in the world, so it richly deserves its place in this ranking!

4. Espelette chilli pepper

We’ve all heard of it, because it’s already been used in at least one of our dishes. If you’re visiting Bayonne, take a trip to the Espelette region, full of colourful little houses. This pepper, originally from Latin America, was imported to Bayonne by Basque sailors, who used it in their fish dishes. Today, the Espelette chilli pepper is considered an exceptional product that every inhabitant of the town must have in the corner of their kitchen, for successful dishes! Rest assured, classed as a mild chilli pepper, there’s no risk of choking when you put it in your mouth. It’s a refined dish that goes well with all types of food.

5. Boudin Basque

This is the perfect way to start a meal, beginning with a starter. Served cold, rather like a pâté with a little onion, Basque black pudding is spread on a small slice of bread. This makes an excellent aperitif, and tends to whet our appetites for what’s to come! One of the oldest charcuterie products, it comes from the black pie pigs of the Basque Country, whose meat is renowned for being tender. The Bayonnais like to add duck fat, a little leek and, of course, Espelette chilli pepper. This little aperitif is very popular in the city, and you’ll find it on every street corner.

6. The Basque omelette

Do you like eggs? Then you’ll be delighted with the Basque omelette! Add a dash of piperade and Espelette chilli pepper and you’ve got it. It’s a lovely dish to enjoy, and it tends to melt in your mouth. What’s even more interesting is that the softness of the eggs blends perfectly with the piperade and brings out the slightly sweet taste of the piperade, not forgetting the famous chilli pepper to spice things up. A bit of meat? Diced or thinly sliced Bayonne Ham is the perfect accompaniment.

7. Bayonne chocolate

Have you been waiting for it? It’s finally here! This food is so famous in this region that there is even a school where you can learn about its history and cook it in different ways: “l’Académie du Chocolat de Bayonne”. Far from the industrial chocolates that are sold to us, chocolate in Bayonne is made from cocoa beans, spices and a little sugar. This delicacy is an art form whose reputation has grown steadily in recent years. Today, chocolate workshops in honour of the city of Bayonne are held all over France, and certainly all over the world. This prestigious chocolate is a jewel that is the pride of the people of Bayonne.

8. Gâteau Basque

Original and traditional, the Basque cake is several generations old. It’s impossible not to recognise it, such is the uniqueness of its Basque cross. In every bakery you pass, you’re sure to find this delicacy sold by the slice or whole. Soft and chewy, it makes an excellent snack accompanied by some fruit and a cup of tea or coffee. Some people like to add blackberry or cherry jam, or even a few spoonfuls of melting chocolate. Legend has it that sailors used to stock up on it before setting sail, as it could be kept for several days. As well as giving them energy, it made for good fishing.

9. Veal Axoa

This minced veal with Espelette chilli is a traditional Basque recipe using the most tender parts of the veal, such as the shoulder or the sauté. Served with peppers, onion and garlic, it’s the kind of dish you love to eat after a long day visiting the city and its surroundings. When served hot, veal axoa will warm your stomach. Its sweet, fragrant smell will tantalise your nostrils, and its delicious flavour will remain one of your fondest memories of Bayonne.

10. Macaroons from Saint-Jean-De-Luz

Let’s finish this culinary tour with the macaroons of Saint-Jean-De-Luz, which are both soft and crackly. They are generally used to decorate cakes, but can just as easily be eaten on their own. Slightly sweetened with almonds, like the Basque cake, they can be kept for several days. Particularly easy to cook, this gourmet pleasure is accompanied by a glass of cider and a little walnut cream. Exquisite. It’s a dish we love to eat when we’re hungry, or as a snack. Their beige-gold colour, partly due to the egg whites beaten into snow, makes them look like little balls of treasure.