Basque restaurants in Paris
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The force behind this unassuming bistro facing place André Malraux and Palais Royal is two pedigreed chefs from Biarritz (on the southwest coast) who have brought the flavours of the Basque country and the coastal Landes region to Paris. There are two hard-to-choose routes through the menu – the first being jars of wonderful rustic starters such as lapereau à la grand-mère (young rabbit in mushroom cream sauce), rillettes (shredded potted meat) and foie gras, to be shared with excellent bread, while the other offers combinations of classic Spanish parrillada (mixed grill).
This is a popular eatery serving such classic Basque dishes as pipérade (peppers, onions, tomatoes and ham cooked with scrambled eggs), axoa (ragout of ground veal with a sauce of pimento and peppers) and Bayonne ham in all its guises. Round off the meal with a piece of Ardi Gasna brebis (a Basque ewe’s milk cheese) or a slice of gâteau basque, a layer cake filled with cream and cherry jam.