Found down around Biarritz way and to the border of Spain, Basque food has is own traditions (tapas features heavily but is called pintxos for example). Along the coast seafood is very popular including salt cod and eels – moving inland sheep, goat and beef become more popular. Offal, in particular brains and liver, will pop up on most menus as will preserved meats including the world-famous Bayonne ham and blood sausage.
The Espelette pepper, which is mildly hot, is Appellation d’Origine Contrôlée, from the village of Espelette. Chocolate spiced up with the pepper can be found at the master chocolatier Chocolatier Antton. Unlike further north where goats’ cheese rules, here its is sheep’s milk cheese that is dominant such as ossau-iraty and etorki.
On the sweet end of the scale, you’ll find gâteaux basques which are thick cakes filled with cherry preserves. And it’s all washed down with some pretty potent drinks including the dry white wine Txakoli and liquers such as the slow-flavoured patzaran that’s served on ice.