Top 10 culinary specialities in Biarritz

The Basque Country, this little corner of paradise where life is so good. The people are cheerful, the town is colourful, the Atlantic Ocean is close at hand, the scenery is breathtaking, and of course there’s the Basque gastronomy. The Basque way of life is evident in their traditions and gastronomy. What would you say to having a little aperitif while eating pintxos and Bayonne ham, all the while watching a game of pala or bare hands accompanied by the banda that never stops playing until the end of the night? As you can see, the Basques know how to party, and it’s no coincidence that the Bayonne festivals attract millions and millions of people every year. Its culinary specialities are rich in flavour, and its reputation rightly extends beyond our borders.

1- Piperade basquaise

Basque piperade is a flavourful dish that combines all the good local produce. Basque piperade is made with garlic, onions, tomatoes, piment d’espellette and sweet peppers. It’s Basque at its best. This very popular dish is a firm favourite with the locals. Since the 16th century, piperade basquaise has been eaten without moderation, whatever the season. This light, very tasty dish goes wonderfully well with another local speciality: the famous Bayonne ham. There is another variant of piperade with green peppers, which is found mainly in the Béarn region, particularly in Pau.

2- Bayonne Ham

The name of this ham does not necessarily correspond to the town here, but Bayonne ham can be found in both Bayonne and Biarritz. It’s impossible to visit Biarritz without tasting this sumptuous ham. It’s the perfect accompaniment to your aperitifs, main courses, sandwiches and salads. An essential part of Basque tradition, this ham, carefully salted with quality local salt from Salies-de-Béarn, will make you fall in love with the Basque Country in a single bite. For a perfect match, opt for a local red wine like Irouléguy.

3- Basque cake

Probably the most popular cake in the Basque Country. It’s sure to sweep you off your feet. Made from butter-laden shortcrust pastry, the Basque cake is topped with a delicious vanilla-flavoured custard. You can also find it with another equally remarkable filling. This is black cherry jam, another Basque speciality that we’ll be talking about straight away! The Basque cake can be eaten with a cup of coffee or a glass of sweet white wine.

4- Black cherry jam

Mentioned above, black cherry jam is an excellent local speciality that can be enjoyed in a variety of ways. Very strong in flavour, black cherry jam comes from a variety of cherry called “beltza”. As well as being found in the popular Basque cake, it is just as delicious served with cheese, especially ewe’s milk cheese. The combination of sweet and savoury promises an explosion of flavours.

5- Axoa

Axoa is a typical dish from south-west France, particularly the Basque region. This particular word means “minced”. This symbol of Basque gastronomy is made from veal, garlic, onion, sweet peppers, Espelette pepper and pepper. Veal can be replaced by other meats such as beef, pork or lamb. You’ll find this meal in almost every restaurant. It is mainly served with potatoes. As for pronunciation, axoa is pronounced “achoa” and not “axoa”. In Basque, the “x” is pronounced “ch”, so take note for the following dish.

6- Pintxos

For a traditional aperitif, pintxos are the perfect way to decorate your table. Pintxos are a Basque variant of Spanish tapas, made only with local produce. There are a thousand and one kinds of pintxos. On a small slice of fresh or toasted bread, you’ll find products such as Bayonne ham, anchovies, crab, sweet peppers and so on. The best way to enjoy pintxos is to go to a traditional bar at aperitif time, sit down at the counter, take a small glass of wine of your choice, and enjoy. You’ll experience the generosity of the Basque people over a convivial aperitif.

7- Taloa

Taloa is a simple corn cake used mainly for sandwiches. Taloa is a speciality dating back to the 16th century. It used to be known as “poor man’s bread”, but it is still very much in use today. During traditional ferias, such as the Bayonne festivals, you’ll have no trouble finding food-trucks offering taloa-based sandwiches, accompanied by a traditional sausage called txistorra. Txistorra is a sausage made from minced pork meat, seasoned with garlic, chilli pepper and salt.

8- Irouléguy

Already mentioned earlier in this article, Irouléguy is a traditional Basque wine. You’ll find it mainly as a red wine, although it is also available as a white and rosé. The Irouléguy vineyard is the only one in the Basque Country. It is also one of the smallest vineyards in France. This red wine is best enjoyed with Bayonne ham.

9- Ossau-Iraty

Known the world over, and rightly so, Ossu-Iraty is a sheep’s milk cheese that has twice been awarded the title of best cheese in the world. It is made from whole sheep’s milk and matures for between 80 and 120 days. It’s hard not to love Ossau-Iraty from local producers. Try it on its own, with bread or even with traditional black cherry jam and enjoy.

10- Mouchous

Although this delicious dessert comes from a mistake by the famous Maison Pariès, which makes famous macaroons as well as Basque cakes, mouchous are ultimately an integral part of Basque gastronomy. They are simply two macaroons stuck together, rich in almonds, for twice the deliciousness!