Living in the Basque Country, I’m often surprised when people haven’t head of this land–a beautiful mini-Switzerland with a picturesque coastline, green mountains, hospitable people, and fascinating history. So, in case you don’t know them, allow me to introduce you to the real stars of the Basque Country. Sure, there are the poets and the singers, but then there are Pirritx & Porrotx. Clowns delighting audiences for over 25 years!
Flying out from Bilbao in the Basque Country, stopover in Istanbul then on to Beirut, Lebanon, I spent a week. Here is a glimpse of the food scene:
Walking through the sauk, light catching smoke rising, into the restaurant. Meat, garlic sauce, mango juice so thick you can use a spoon, vine leaves. A culinary paradise:
For those that have visited Biarritz, a longing to return or dwell there is often the sentiment expressed. One of the most delightful ways to relax, eat and enjoy the sweet atmosphere of Biarritz’s coastal charm is at Miremont (see my other post here about the 1872 tearoom and patisserie).
Etienne Singher, a young confectioner from Saint-Moritz opened the Miremont tearoom and patisserie in Biarritz in 1872. Almost one and a half centuries later, we enjoyed the lunch plat du jour on the second floor of this patisserie-restaurant, looking out at the lighthouse and the surfers launching off 2 metre waves.
Tucked away along the coast of Gipuzkoa province in the autonomous community of the Basque Country in the North of Spain, the autumn sunlight streams down on the blue sea, the green txakoli-covered fields, and the sheep spotted hills, as a few pilgrims hike past with St. James sea shells on their back packs.
Today I visited Minimil’s flagship clothing shop in Donostia and met the creative team of extraordinary Basque people. Here is my interview in Spanish and English with Maria.
My eyes were delighted by the sights of pastries and confections and my mouth was in sweet ecstasy from the chocolates and turrones of Pariès – Gourmandises Basques. You can see the tempting sweets below, and the range of chocolates was from rich and dark to sweet and creamy.