Pipérade, a sauté of onions, peppers, and tomato, is perhaps the most patriotic dish of Basque country—the colors represent those...
The crust of this striking dessert—named for Les Landes, the region where it is beloved and ubiquitous—curls up into jagged...
Hearty “bouillabasque”—Darroze’s tongue-in-cheek name for a Basque-style bouillabaisse, in which the fish is cooked separately and then added to a...
Foie gras, chanterelles, and black truffle juice combine to make a particularly luxurious filling for tomatoes. Featured in: Biarritz and...
Some fresh herbs are all you need for these French mussels, which come from Langon, France. Featured in: Biarritz and...