Top 21 Traditional Foods
in Pyrénées-Atlantiques

Ossau-Iraty is an uncooked, pressed, semi-hard cheese made from sheep's milk from the Pyrenees mountain range. Small cheeses of this sort must mature for 60 days, while the standard-sized Ossau-Iraty matures for at least 90 days. Underneath its moldy, iron-gray rind hides an ivory-colored body that is somewhat granular and creamy in its texture and melts very easily. The flavors are rich and robust - reminiscent of nuts and toasted wheat, sweet and slightly grassy. Ossau-Iraty is so unique that it has a status of one of the first cheeses that were ever produced and is commended as one of the cheeses easiest to pair. It is recommended to try it with a full-bodied red wine first.Expand

This classic Basque cake consists of two layers of shortcrust pastry and either a filling made with black cherry preserve or, more often, vanilla-flavored pastry cream. If made with black cherries, the top of the cake is usually decorated with the Basque cross (lauburu), while the version with pastry cream typically comes with a crosshatch pattern. Apart from vanilla, common flavorings may also include lemon zest, rum, or almond extract. Although it is traditionally associated with the entire French Basque Country, it is believed that the cake originated in the former French province of Labourd.Expand

Jambon de Bayonne is a dried pork ham from south-western France that matures for at least seven months and is salted using salt from the Adour river basin. During the maturation process, the ham gets tender and develops its distinctive aroma with hazelnut notes, and delicate taste, along with its melt-in-the-mouth properties when sliced thinly. In the past, it was often served on the tables of royalty and the wealthy. It can be eaten as a starter, thinly sliced and paired with olives or cheese, in salads with spinach, asparagus, melon and cheese or as a main course with chicken, potatoes, in tarts or fricassées. Bayonne ham is also really healthy - it is full of vitamins, quality proteins and essential fatty acids.Expand

Etorki is a French cheese originating from the Mauléon-Licharre commune in the Pyrénées. This hard cheese is made with pasteurized sheep's milk. It has smooth, creamy, and supple texture, earthy aroma, and a mild, sweet flavor that is reminiscent of burnt caramel. Etorki is pulp-pressed and uncooked, then left to mature for 3 to 6 months. It is recommended to serve it with fruit and bread, or use it in sandwiches. For the most authentic experience, pair it with Txacoli, a slightly sparkling white wine from Basque.Expand

Petit Basque is a French semi-hard cheese produced in Basque in the Pyreneés Mountains. The cheese was originally hand-made by shepherds from leftover curds from milking the sheep, and it's made from sheep's milk nowadays as well. The natural rind hides a dry, smooth, and creamy texture. After 70 days of aging, the cheese develops a basket-weave pattern. The aromas are fresh and milky, while the flavors are mild, earthy, subtle, fruity, and sweet with a nutty finish. It's recommended to pair it with fresh fruit, grilled vegetables, or cured meat. Petit Basque pairs well with a glass of dry white wine.Expand

Simple, yet bursting with typical French and Mediterranean flavors, poulet basquaise is one of the most famous French stews. Translated as Basque-style chicken, the dish incorporates authentic French ingredients and traditional French cooking techniques. The main ingredient in this classic dish is chicken, usually only legs or thighs which are generously spiced with Espelette pepper, an authentic French pepper variety. Another traditional French ingredient in the dish is Bayonne ham, the salty, air-dried ham which gives a smoky flavor to the stew. However, the star of the dish is the Basques sauce made with red and green peppers, tomatoes, and onions, sometimes referred to as sauce piperade, which is the reason why this dish from the south of France has the word basquaise in its name. All of the ingredients for piperade are sautéed separately until they form a thick, fragrant sauce for the chicken to cook in. Poulet basquaise is a typical French bistro dish, served in numerous dining places across the country. A fragrant rice pilaf is usually served as an accompaniment to the dish.Expand

Piperade is a traditional dish from the region of French (and Spanish) Basque Country, consisting of tomatoes, onions, bell peppers, Espelette pepper, and garlic, while ham, and eggs are sometimes added to the dish to enhance its flavors. The dish can be traced to the early 1800s, when the word piperade referred to ground pepper. Red is the color of Basque, and it is evident in their cuisine, which is heavily dominated by peppers. Every year in October, there is a fair in the town of Espelette, featuring traditional Basque specialties, with piperade being one of the main attractions. Piperade can be served either as a main course or a side dish, and it is so good that the Larousse Gastronomique even mentions it as one of the most important dishes of the region.Expand

Merlu koskera is a traditional dish originating from the Basque region. The dish is prepared with hake (merlu), peas, mussels, asparagus, carrots, shallots, white wine, butter, garlic, eggs, thyme, bay leaves, and parsley. The hake is cut into fillets, then cooked with other ingredients. When served, the hake is usually placed on the bottom and topped with hard-boiled eggs, peas, asparagus, and mussels. It is recommended to serve merlu koskera with crusty bread or new potatoes on the side.Expand

Laruns is a French cheese hailing from the region of Laruns. The cheese is primarily made from raw sheep's milk and it's sometimes left to age for up to 6 months before consumption. It can also be made from goat's and cow's milk. Underneath its natural rind, the texture is hard, brittle, and firm. The aromas are mild, while the flavors are mild, nutty, sweet, acidic, and salty when young, becoming more intense with age. It's recommended to serve young Laruns as a table cheese, while the aged one is good for cooking.Expand

Abbaye de Belloc is a traditional semi-hard cheese produced by Benedictine monks in the Western Pyrénées. The cheese is made from the sheep's milk of a local red-nosed breed of ewes. Its texture is firm, dense, creamy, and rich. The flavors are sweet, mild, and similar to burnt caramel, and there is a distinctive aroma of lanolin. The natural crusty, greyish-brown rind is inedible. Abbaye de Belloc matures from 4 to 10 months, but it's believed that the cheese is best around 6 months of aging. It's recommended to avoid strong red wines that can mask the flavor of this cheese and pair it with sweet wines instead, such as Pacherenc du Vic-Bilh.Expand

Etxaldia is a cheese producer located in France. They specialize in traditional Basque cheeses using local sheep's milk. The operation includes both farming and cheese-making processes, ensuring control over the entire production chain. Their products are known for their authentic flavors reflective of the Basque region's heritage.Expand

Maison Francis Miot is a renowned French artisanal house celebrated for its exceptional jams, confections, and fine chocolates. Born from a passion for fruit and gourmet craftsmanship, the brand is known for its dedication to using only the highest quality ingredients, carefully selected at peak ripeness to preserve their natural flavors and aromas. Each jam is prepared in small batches using traditional copper-pan methods, allowing for a rich, authentic taste with less sugar. Maison Francis Miot is especially admired for its creative flavor combinations — blending fruit with spices, flowers, or fine liqueurs — resulting in truly distinctive gourmet creations. Alongside their signature jams, the collection includes fruit jellies, caramels, artisanal candies, and premium chocolate delicacies. With a deep commitment to artisanal excellence, Maison Francis Miot continues to delight discerning palates around the world with products that embody elegance, tradition, and innovation.Expand

Onetik is a cheese producer located in the Basque region of France, specializing in traditional Basque cheeses. The company produces a variety of cheeses including Ossau-Iraty, a sheep's milk cheese. Onetik utilizes milk from local farms to craft their cheeses, emphasizing a commitment to regional agricultural practices and sustainability.Expand

Fromagerie Matocq is located in the France. This cheese producer specializes in producing Ossau-Iraty, a traditional sheep's milk cheese from the Basque region. The cheese is crafted according to methods that have been passed down through generations.Expand

Agour is a renowned Basque producer specializing in a wide range of high-quality products, particularly famous for their artisanal Ossau-Iraty sheep's milk cheese, which has been recognized as one of the best cheeses in the world. Established in 1981, Agour is dedicated to showcasing the traditional flavors and techniques of Basque gastronomy. Agour's cheeses are crafted with the utmost respect for tradition, using the finest local ingredients, including milk sourced from regional shepherds. The company takes pride in its sustainable practices and its support of local farmers.Expand

Maison Pariès is a historic French gourmet house founded in 1895 in Bayonne by Jacques Damestoy, making it one of the enduring names in Basque confectionery and chocolate craftsmanship. Originally established as a chocolatier, the company gradually expanded its expertise into pastries, confectionery, ice cream, and regional specialties, becoming deeply associated with the culinary identity of the French Basque Country. Still family-run across five generations, Maison Pariès has built its reputation on artisanal savoir-faire, carefully selected ingredients, and a strong connection to local gastronomic traditions. Production remains rooted in the Basque region, with a continued emphasis on craftsmanship, short supply chains, and premium sourcing, including direct cocoa partnerships. Maison Pariès has earned recognition as both an Entreprise du Patrimoine Vivant and a historic French family business, reflecting its cultural and artisanal significance. Today, the brand operates boutiques beyond the Basque Country, including Paris and Bordeaux, while preserving its identity as a house dedicated to authentic French gourmet heritage.Expand

Anne Rozès is a family-run canning company founded in 1970 by Anne and Philippe Rozès in Lahonce, at the heart of the French Basque region. Their mission was to preserve the authentic flavors and spirit of local cuisine through high-quality canned products. Anne focused on developing natural recipes free from preservatives and artificial colors, while Philippe expanded the product range to include jams, cooked dishes, and processed vegetables, all deeply rooted in regional tradition. Their son, Franck Rozès, took over the family business in 1998, continuing the tradition with the same passion and dedication. In 2005, he partnered with the renowned two-time Michelin-starred chef Christian Parra to develop several signature recipes, including the famous boudin noir (black pudding). Since February 2009, their workshop has been located in Briscous, meeting the highest European quality standards. Today, Anne Rozès is a well-respected name among lovers of traditional Basque products, thanks to its unwavering commitment to quality, authenticity, and artisanal craftsmanship. Expand