The Basque Country of traditions, history, legends and culinary innovation.
Chocolate and the Basque Country...
Historical
The Inquisition tormented the world with its witch hunts. 1670marks the first recorded mention of chocolate in Bayonne. It was the specialty of the Portuguese Marrano Jews who had taken refuge in the Basque Country. Expelled from Spain, then Portugal, they landed in Bordeaux, which they were once again forced to leave. Some chose to settle in Bayonne. Starting in 1615, they established the first workshops for processing cocoa beans. They would then contribute to the development and enrichment of the city through their expertise. They were the sole keepers of this secret: the making of the chocolate drink using cinnamon, vanilla, pepper, cloves... Such fine products, which they traded with Amsterdam.
With their expertise in selecting cocoa beans and the various stages of production, they pass on the art of crafting an exceptional beverage. Facing pressure and trade restrictions, they are marginalized in the Saint-Esprit district. They are even excluded from the Guild of Chocolatiers, established in 1761.They regain their rights on the eve of the French Revolution.
From the 18th to the beginning of the 21st century
Bayonne became the City of Chocolate in France, thanks to the quality of its production and the dynamism surrounding it. One of these manufacturers, Jean Fagalde, who settled in Cambo in 1787, became the first local chocolate industrialist. Participating in the 1855 Universal Exhibition, the Fagalde company earned the title of "Supplier to His Majesty the Emperor of the French." Dozens of artisans employed hundreds of workers, who would soon face the arrival of mechanization. Basque artisans were unable to cope with industrialization. Large brands absorbed them. In Cambo-les-Bains, the Noblia company was the last to process the cocoa bean, before its closure in 2001. The Chocolate Academy recounts this long history, from its distant origins to its emergence in the Basque Country.
Bayonne hot chocolate recipe
Ingredients for 4 people
1 liter of whole milk, or diluted with mineral water for 1/4
250g ) chocolate (minimum 60% cocoa
80-100 g sugar white or cane
2 pinches of cinnamon or allspice
Pour the hot milk over the chocolate and continue whisking to make it frothy (with or without sugar) and invite the spices to join the party.
Basque Burnt Cheese, La Viña Style :
A story of friendship and shared flavors
In the heart of the Basque Country, between Cambo and Donostia, culinary exchanges know no borders. Among the culinary treasures that cross the mountains, the Basque charred cheese, La Viña style, has become a true success story. Born in the famous pintxos bar of Donostia, this simple and generous dessert has won over palates far beyond the Bidassoa River.
For us, it's not just a recipe, it's a symbol. A symbol of friendship between passionate food lovers, artisans of taste who share much more than ingredients: values, laughter, and a love for a reinvented tradition. Every time we enjoy this charred cheese, it's a nod to our friends in San Sebastián, a tribute to their creativity and audacity.
To ensure you never forget this iconic recipe, here it is, to be shared without moderation:
Serves 4
Ingredients :
500g of fresh sheep's cheese (fresh cheese)
200g of thick fresh cream
150 g of caster sugar
1 sachet of vanilla sugar
1 tablespoon of cinnamon (optional)
Preparation :
Preheat the oven to 200°C (thermostat 6-7).
In a bowl, mix the cream cheese, crème fraîche, sugar and vanilla sugar until you obtain a smooth and homogeneous texture.
Pour the mixture into ramekins or a gratin dish.
Bake for 10 to 15 minutes, until the top is golden brown, or even slightly burnt.
Let it cool for a few minutes before enjoying it, still warm, with a touch of cinnamon if you wish.
The secret? The caramelized crust must be crispy on the outside and melting on the inside, like a memory that remains etched in your mind.
So, get cooking! And don't forget: every bite is an invitation to celebrate the ties that unite the two sides of the Basque Country, around a table and a shared passion.
Rice Pudding :
A Culinary Heritage.
Rice pudding is a universal dessert that transcends borders with simple elegance. In the Basque Country, this sweet treat takes on a special dimension, forging links between France and Spain, particularly with Bilbao and the Biscay (Bizkaia) region.
Many in French gastronomy are unaware that some of the most delicious rice pudding recipes have their roots on the other side of the Pyrenees. This culinary connection with Bilbao and Biscay testifies to the constant exchanges between the French and Spanish Basque communities, united by a culture that transcends borders.
The "tarta de arroz" from Barakaldo, in the industrial suburb of Bilbao, represents one of the most emblematic expressions of this tradition. This rice pudding, more substantial than its French counterpart, is distinguished by its creamy texture and light caramelization on the surface. French Basque families have often adapted these recipes, integrating them into their own culinary heritage.
What makes Basque rice pudding so special is the quality of the milk used, often sheep's milk in the mountainous regions, flavored with cinnamon and citrus zest. Some add a touch of rum or brandy, a nod to Bilbao's maritime and commercial heritage.
Today, as Basque cuisine enjoys international renown, this humble rice pudding reminds us that the most precious culinary traditions are often the simplest, passed down from generation to generation, silently crossing borders to nourish the soul as much as the body.
One Sunday, while strolling along the Cantabrian coast, I stopped in Lorca at the cozy Café des Sports. The atmosphere was relaxed and friendly… and above all, a sweet aroma filled the air. Intrigued, I approached the counter, and there it was: rice pudding, golden, creamy, and incredibly tempting. I couldn't resist. And after the first spoonful, I simply had to have the recipe. I'm sharing it with you here, exactly as it was given to me, with all the deliciousness of a Spanish Sunday.
Serves 6 to 8 people:
1 volume of Long Grain Rice to 7 volumes of whole cow's milk.
Cut the orange and lemon zest with a knife and char the peel over a flame to release the flavors.
When you judge that your rice is cooked you can add sugar to your liking as well as cinnamon.
A nice touch when the rice is cold is that you can add whipped cream. (or not)
Mamia, Kallatua, Gaztatua, Cuajada surely one of the oldest desserts in the Basque Country.
Mamia in Labourd, or kallatua (Soule and Navarre), gatzatua (Biscay and Soule), is traditionally the milk curd typical sheep's gaztanbera (Lower Navarre). Cuajada in Spain.
Ingredients: Serves 4
- 1 liter of sheep's milk
- ½ teaspoon of rennet
Preparation:
Heat the milk to 35°C, stirring constantly, and incorporate the rennet. Let it rest for 1 hour and 30 minutes. If you wish to sweeten it, use honey instead of sugar.
The origins of the Basque-style red tuna recipe are from St Jean de Luz
Tuna is celebrated every year in July in the port of St Jean de Luz and Ciboure.
Serves 6
6 tuna steaks or slices, 6 green Anglet peppers (or green peppers if unavailable)
, 4 large peeled tomatoes cut into large cubes, 1 large sliced onion,
4 peeled garlic cloves cut into strips, 1/3 teaspoon of Espelette pepper.
Oyster mushrooms shawarma style by Alison Arraud. The Mycelist
Ingredients: Recipe for 4 people
500g of assorted oyster mushrooms (grey/pink/yellow)
4 tbsp olive oil
2 tbsp paprika
1 tbsp of cumin
Salt, pepper
4 homemade pita breads or flatbreads
Yogurt sauce, garlic, tahini, lemon juice, za'atar
Seasonal tomatoes and green salad leaves
Preheat the oven to 200°C fan-assisted.
Slice the mushrooms into rough pieces in a bowl, then sprinkle with paprika and cumin. Season with salt and pepper, and drizzle with oil. Toss well to coat the mushrooms thoroughly with the spices.
Spread the oyster mushrooms on a baking sheet and bake for 15 minutes. Stir occasionally so that the mushrooms brown evenly.
Meanwhile, wash some salad leaves and a nice tomato to slice into thin strips.
For the sauce, mix together the juice of ½ a lemon, the yogurt, the sesame paste in a small bowl and the crushed garlic clove.
After 15 minutes of cooking, switch the oven to grill mode for an additional 5 minutes while monitoring.
To serve, spread the sauce on the bread before topping with the vegetables and mushrooms. Serve with seasonal raw vegetables or oven-roasted vegetables.
Taloa is a classic dish in amatxi cuisine.
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Line-caught hake baked in the oven.
Veal Axoa
The emblematic dish of the Espelette region
Veal axoa is a traditional dish that was served on market days in Espelette.
It is a thinly sliced veal shoulder cut into cubes, cooked with sweet peppers, onions and Espelette pepper.
This recipe was created by Mayi Darraïdou, a restaurant owner in the village.
It has become a true specialty of Espelette.
FOR 6 PEOPLE:
1.2 kg veal shoulder, 1 onion, 6 green peppers, 1/2 red pepper, salt, Espelette red pepper, olive oil.
PREPARATION:
Cut the veal into small cubes (preferably shoulder).
Finely chop the onion and cut the chilies and bell pepper into strips.
Heat the oil in a Dutch oven and add the onion. After 3 minutes, add the veal, green chilies, and bell pepper. Season with salt and Espelette pepper.
Cook for 15 minutes over high heat, covered, stirring frequently to prevent the meat from sticking to the bottom of the pan. Pour a generous glass of white wine (Irouleguy, of course) into the meat juices.
When the cooking liquid, which is cloudy at first, becomes clear and transparent, the cooking is finished.
Turn off the heat and let it rest, covered, for 5 minutes. Serve with sautéed potatoes with garlic. We prefer it with good fries.
The place to go for a great Axoa is the Hotel Euskadi in Espelette, where it all began!!
Basque chicken from the Segida farm in Ainhoa
Xingar eta Arroltzia the National dish in the Basque Country, Antxondoa Farm
Squid in ink sauce, a signature dish of St Jean de Luz. A must-try at Pablo's!
A cultural heritage
We have as many recipes as there are "Etxea" houses in the Basque Country, each one better than the last. You can learn the basics of Basque Cake by visiting the Basque Cake Museum in Sare for a workshop, and children can too!
https://www.legateaubasque.com/la-recette-du-gateau-basque-traditionnel/
