Camille Reisfield. Here are six aspects of Basque cuisine that set it apart:
1. It’s shaped by the landscape
The Basque Country overlaps the French and Spanish border, so its flavors come from the mountains, the valleys and the sea. Food is taken seriously here – whether it be from the first bite of a toast covered with goat cheese and honey in a noisy pintxos bar or cider water falling into a chilled glass.
2. Its Deep History
Decades-old gastronomic societies protect elements of traditions, demonstrating the culinary pride and history of basque flavors. One of the key characteristics of Basque cuisine is the fresh, regional produce prepared by the chefs to display all of the potential flavors and textures.
3. The Unique Ingredients
The local cheeses, Itxassou cherries, piment d’Espelette (red peppers from the town of Espelette, France), ciders, cured Bayonne ham and Irouléguy wines that are all specialties protected and controlled by the governments of France and Spain are now routinely appearing on menus. Even Spoon has featured a Basque cocktail popular in the region and throughout Spain.
4. The People Behind the Flavors
A number of Basque restaurants now feature in the world’s best restaurants, likeMugaritz, Arzak, Asador Etxebarri, and Azurmendi. Many more have collected awards and Michelin stars. And Basque chefs continue to push the boundaries of cooking...
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