Auberge Etchegorry’s “A la carte”
Suggestions of the moment:
Based on seasonal …
cod ravioli, asparagus belly meat, two salmon tartare, sweetbreads duo veal kidney port sauce, Basque chicken, crisp Saint-Jacques, gratin strawberries
… See the chef’s on slate.
Beginning with foie gras, terrines, country bread, candied through, ending with desserts, all homemade.
Mini entrances, foie gras marinated duck with Jurançon and corn bread, terrines and products of the country, pipérade, melon with ham or floc Gascon Espelette peppers stuffed with cod, neck Stuffed goose sausage caramelized apples, the foie gras with grapes …
Paella with seafood, braised veal sweetbreads, stuffed squid with ink and péquillos to cod, to Tarbes beans cassoulet, duck confit leg apples salardaises the wild mushroom beef tenderloin, house terrine foie gras, the duo salardaises candied apples …
The estirat apple and Armagnac ice, Basque almond cake, the floating island with pink pralines, chocolate nougat ice pebble dish of chocolate, prune brandy d Armagnac, the laminated strawberry.
Espelette pepper: it is grown in the township of Espelette. The peppers are strung on ropes by fruit fruit. These are hung in garlands under the eaves, and dressed in a red glowing white walls Basque farmhouse. Once dry it is ground to a powder. It became a spice of Basque cuisine with a beautiful brick red, to sprinkle on the plate without cooking, on grilled fish, salads …
The Tarbes beans: We directly receive the cooperative Bean Tarbes. A handful of farmers proud of this local wealth, decided to relaunch in the 80s producing Bean Tarbes in the Pyrenees. This initiative was realized in 1988 by the creation of a cooperative around 12 producers. In 1997, Bean became the first Tarbes bean distinguished by a red label. Strict craft production, controlled and labeled. The outline of specifications French production and marketing costs of Tarbes beans that make it still a product of tradition and quality terroir. The Tarbes bean bean is the first to be awarded in 1997 and the red label in 2000, PGI (Protected Geographical Indication).
The pipérade: The Basque piperade as its name from the Latin “piper” pepper. This is a superb preparation tomato, green peppers and green peppers, onions, garlic, bouquet garni, Espelette pepper. The vegetables are finely chopped. The cooking is done with olive oil. Is added at the last moment the beaten eggs and served with Bayonne ham, or whatever, just entered into a frying pan without fat.
Basque cake: cake typical of Labourd, Basque country originally with black Itxassou cherries, which can be replaced with a custard.
The pimientos del piquillo: Small peppers Navarra, they are emptied of their seeds and put whole in small jars that are readily available commercially. We can then use integers (pimientos our cod) or cut into strips and they fit in the composition of our paella.
Ham, chorizo, andouille and sausage : from the Butchers Basquaise that is installed for 30 years in St-Jean-Pied-de-Port and offers homemade. The certified characteristics of Bayonne ham: salty salt saline Adour, dried and refined in the Adour basin. The maturation of Bayonne ham lasts at least 270 days, or about 9 months, which is the ideal time to dry.
Squid, squid, squid, squid, squid … and others: are different words, and sometimes regional, for the same mollusk. With us the squid are squid cooked in their ink.
Bas Armagnac: Armagnac is the result of a traditional distillation of white wine varietals of the Gers and a few cantons of Lot-et-Garonne and the Landes. Bas Armagnac means the west of the region. Bas Armagnacs are delicate and fruity reflecting sandy soil of this area. This area is known as Black Armagnac because of its dense forests of pine and black oak.