A Taste of the Pays Basque


Basque Cooking Class, April 1st



Corinne’s online Basque Cooking Class features a menu which respects the nutritional balance with fresh seasonal produce that you can find in your country. Food allergies, likes and dislikes are considered and the menu can be changed accordingly. As it’s a virtual class, you will cook from the comfort of your kitchen.

MENU (adapted to Gluten Free participants)
– Cod fish Cromesquis, Lime, Green & Herbs Salad
– Chicken “Basquaise”, pilaf rice
– Traditional Basque Cream filled Pie

Hands-on Virtual Cooking Class
Taught in English & run by Corinne from Paris
Recipes in English are emailed when you sign in, giving you time to organize your food shopping.
Duration: 3 hrs
Class is scheduled at 11:30am Eastern time US/Canada
Price is per person.
Virtual classes are nonrefundable.

4 in stock


Indulge in the Basque region’s lifestyle, culinary and farming traditions.
The delightful and generous Basque cuisine subtle mixes the influences of the seafront and the countryside, often including the Espelette local pepper considered as the best condiment! Espelette pepper seasons meat, fish, vegetable stews such as the famous Piperade, a mix of tomatoes, onions and green or red peppers. But not only… Espelette with chocolate mousse is exquisite!

On the Atlantic Coast, typical Basque dishes are prepared with fish and seafood: Cod cooked “à la biscaye” with tomatoes and peppers, Ttoro is a traditional fish soup, Chipirons are small squids cooked “à la plancha” with garlic and parsley, without forgetting the Txangurro delicious stuffed crab.

In the countryside, recipes are not only based on meat but also on river fish. Pork, lamb and veal are traditionally cooked “à l’ancienne”. You will enjoy Axoa, a lamb and veal stew served with rice or potatoes.  The Rainbow Trout panfried in butter makes a great appetizer accompanied by Irouleguy white wine. This aromatic wine, made with Gros Manseng grapes (Izkiriota in Basque language) includes quince and apricots aromas with a spicy floral touch in final. Talking about local wines, Irouleguy vineyards are 90% planted with Tannat, Cabernet Franc and Cabernet Sauvignon red grapes.

Featuring the Basque cuisine is also highlighting Tapas (called pintxos), these delicious finger food appetizers or snack which may be cold such as mixed olives, cheese, ham, anchovies, chorizo, piquillo… or hot (some are served in tiny terracota dish) such as tortilla omelets, ham or fish croquettes, and much more.

Last but not least… we can’t imagine a French lunch or dinner without a dessert and the iconic Gâteau Basque is exquisite. It’s a crispy and fluffy cake, stuffed with a delicate vanilla custard or Itxassou dark cherries jam.