July Takes Us To Pays Basque
Sunday Supper Tour de France, 3 Course Prix Fixe, $35
During July we will move our Tour de France to Pays Basque in South Western France at the border of Spain. Basque Country is known for its distinctive culture, language and cuisine that predate the nations it straddles. Nestled between the Atlantic Ocean and the fertile Ebro valley, the region is extremely rich in natural resources and the Basque people are very serious about their land and their food. In fact, gastronomic societies called txoko where folks gather to cook and eat together are very common.
Every Sunday in July we invite you to explore the flavors of this special place! Chef Cedric has composed an amazing three-course menu that highlights the bounty from land and sea, which makes Basque cuisine so delectable.
To start we are offering a grilled calamari salad over lentils
and finished with duck prosciutto.
Or warm marinated goat cheese on toast with oven dried tomatoes and a bright vinaigrette. This dish style is called pintxos.
For your main course choose from two fabulous and quite traditional Basque dishes: Basqu “Poulet Basquaise”, which is braised chicken leg in a red pepper sauce.
Or baked cod with a chorizo crust served with fennel marmalade and a mustard and espelette sauce. (Espellete is a mild chili pepper that has been cultivated in the Basque region since the 16th Century when it was introduced from the New World.)
To complete your culinary tour of Basque we are serving a decadent Gateau basque au chocolat that is served with Bobo honey and fromage blanc ice cream! This classic Basque confection is a smooth almond-chocolate mousse enveloped in a chocolate crust.
Chef Cedric has described this as the “apple pie” of Basque. Oh! la la!
Or warm marinated goat cheese on toast with oven dried tomatoes and a bright vinaigrette. This dish style is called pintxos.
For your main course choose from two fabulous and quite traditional Basque dishes: Basqu “Poulet Basquaise”, which is braised chicken leg in a red pepper sauce.
Or baked cod with a chorizo crust served with fennel marmalade and a mustard and espelette sauce. (Espellete is a mild chili pepper that has been cultivated in the Basque region since the 16th Century when it was introduced from the New World.)
To complete your culinary tour of Basque we are serving a decadent Gateau basque au chocolat that is served with Bobo honey and fromage blanc ice cream! This classic Basque confection is a smooth almond-chocolate mousse enveloped in a chocolate crust.
Chef Cedric has described this as the “apple pie” of Basque. Oh! la la! 1 note Posted on: Sunday 1 July 2012
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