Hélène Darroze

Pipérade, a sauté of onions, peppers, and tomato, is perhaps the most patriotic dish of Basque country—the colors represent those … Continued

The crust of this striking dessert—named for Les Landes, the region where it is beloved and ubiquitous—curls up into jagged … Continued

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 … Continued

Foie gras, chanterelles, and black truffle juice combine to make a particularly luxurious filling for tomatoes. Featured in: Biarritz and … Continued

Some fresh herbs are all you need for these French mussels, which come from Langon, France. Featured in: Biarritz and … Continued