Gâteau Basque, the traditional butter pastry from the Basque region. The pastry is awfully rich, buttery and heavy, like a posh relative to shortcrust. Easy to put together, especially that, unlike shortcrust, it doesn’t need chilling in the fridge
Mouchous, traditional macarons basques, easier to make than the Parisian variety but just as delicious though presented individually and quite rustic compared to Paris macarons.
Piperade is the Basque take on ratatouille with the heat of espelette pepper. This recipe is easy and simple, like a lot of best things in life.
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