France

Haraneko Borda, Itxassou, France

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In the Pays Basque, adding Borda to the name of an eating establishment signifies a rustic country inn. In Euskera, borda means barn and the original Bordas were kitchens set up in underused barns, often with the cooking done over wood-fired braziers and guests served at long rows of tables, outdoors when weather permitted. Although …

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La Legende, Sauveterre de Béarn, France

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Combine a wine shop, a cafe, a natural wine bar, a hangout for locals that’s open from 10am to midnight and a restaurant where everything is made from scratch using ingredients gathered within 100 miles and what do you get? La Legende in Sauveterre de Bearn. On the face of it, Sauveterre de Béarn (population …

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Pigeon cooked two ways, roasted breast and legs simmered with red wine

A pigeon purchased from a butcher in les Halles de Pau was the inspiration for this spring meal. This bird caught my eye because of its robust size (the butcher described it as assez pour deux, basically meaning it is a monster!) and because of its absolute freshness. Note that, when a bird still has …

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Les Passionnés, Toulouse France

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Les Passionés bills itself as a cave a manger, which functionally, means a wine shop where you can also get something to each beyond the charcuterie and cheese you find in a bar a vin. The description written on the restaurant’s facade, “Cafe du marché Vins d’artisans” gives a better idea of the restaurants ambitions, …

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Pithivier at Le Pichet

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Pithivier, also know as Galette de Rois in France, is  a traditional dessert make with sweetened puff pastry filled with almond cream, then baked to golden brown.  Although it is famously served in France on January 6th to celebrate the 12th day of Christmas, we love it all year long because it is so good!  …

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