•Grand Roux corn talo flatbread
•Ossau Iraty creamed corn
•Basque cake, lemon sherbet with Espelette pepper
•Frozen Basque yogurt, black cherry jam
ISABELLE’S GO-TO RECIPE
A French Basque country cuisine classic.
The art of this recipe is to slowly stew the minced veal (axoa means “minced” in the Basque language) with bell peppers, and add Espelette pepper at the very end in order to release its aroma.
Isabelle loves how the meat juices enhance the bell pepper’s natural sweetness.
Table bookings for 6+ people.