{"id":27735,"date":"2022-02-23T09:27:12","date_gmt":"2022-02-23T08:27:12","guid":{"rendered":"https:\/\/www.visitgastroh.com\/gastro\/"},"modified":"2022-07-30T10:09:43","modified_gmt":"2022-07-30T08:09:43","slug":"recettes","status":"publish","type":"page","link":"https:\/\/www.visitgastroh.com\/fr\/recettes\/","title":{"rendered":"Recettes"},"content":{"rendered":"[vc_row type=”full_width_background” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” bg_image=”17820″ bg_position=”center center” background_image_loading=”default” bg_repeat=”no-repeat” scene_position=”center” top_padding=”5%” bottom_padding=”5%” text_color=”light” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” color_overlay=”#000000″ overlay_strength=”0.5″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][split_line_heading animation_type=”default”]\n

Recettes !<\/h1>\n[\/split_line_heading][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” top_padding=”3%” bottom_padding=”3%” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text]C’est notre essence !
\n<\/strong>[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/youtu.be\/Q1W8PsFcQ_s” align=”center”][vc_column_text]Asperges de Navarre<\/strong>
\nL’or blanc du verger de Navarre. Raquel Punzano du restaurant Verdurarte pr\u00e9pare une recette d’asperges de Navarre au melon.[\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/youtu.be\/Ys7GQj7m-II” align=”center”][vc_column_text]Artichaut blanc de Tudela<\/strong>
\nArtichaut farci au caviar avec cr\u00e8me de topinambour. Cuisin\u00e9 par Nacho G\u00f3mara du restaurant Verduarte.[\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/youtu.be\/ZBm4uqM6nq4″ align=”center”][vc_column_text]Veau de Navarre<\/strong>
\nRecette de queue de veau aux l\u00e9gumes de Navarre. Pr\u00e9par\u00e9 par le chef Pilar Idoate du restaurant Europa \u00e0 Pampelune.[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” top_padding=”3%” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/youtu.be\/t_hajDB6ufs” align=”center”][vc_column_text]Txistorra de Navarre<\/strong>
\nPr\u00e9sent dans toutes les soir\u00e9es, bars et restaurants. Nous le pr\u00e9parons en sauce verte par I\u00f1aki Andradas et Walter Albuja du Restaurante Baserriberri.[\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/youtu.be\/2sAY-0fRTh8″ align=”center”][vc_column_text]Piment piquillo de Lodosa<\/strong>
\nNous pr\u00e9parons le “d\u00e9jeuner navarrais” typique avec des \u0153ufs et des piments piquillos de Nicol\u00e1s Ram\u00edrez du restaurant Tubal \u00e0 Tafalla[\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/youtu.be\/zLF8dxiOPyg” align=”center”][vc_column_text]Fromages Roncal et Idiaz\u00e1bal<\/strong>
\nUnique et diff\u00e9rent. Recette de fromage par Enrique et Paula Mart\u00ednez de l’H\u00f4tel Restaurante Los Tres Reyes.[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” top_padding=”3%” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/youtu.be\/Nl5lJGEE-h8″ align=”center”][vc_column_text]Agneau de Navarre<\/strong>
\nAgneau \u00e0 la sauce chilindr\u00f3n, l\u00e9gumes de saison et betteraves ferment\u00e9es dans un sol de lait de brebis. Recette d’Aar\u00f3n Ortiz du restaurant Kabo[\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/youtu.be\/8maKnd6imEY” align=”center”][vc_column_text]Pacharan Navarro<\/strong>
\nCarlos Rodr\u00edguez de La Terraza De Baluarte pr\u00e9pare un cocktail \u00e0 base de cette liqueur bien connue dans les bars de Navarre[\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/www.youtube.com\/watch?v=TpOLTYPqfPg” align=”center”][vc_column_text]Truite Pays Basque<\/strong>
\nL’\u00e9levage de la truite au Pays Basque se caract\u00e9rise par des conditions tr\u00e8s proches du fleuve, ce qui donne au poisson une chair ferme et tendre \u00e0 la fois, avec une teneur en mati\u00e8re grasse inf\u00e9rieure \u00e0 celle observ\u00e9e chez les autres truites d’\u00e9levage.[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” top_padding=”3%” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/www.youtube.com\/watch?v=pTv4tsMyqHs” align=”center”][vc_column_text]Agneau de lait des Pyr\u00e9n\u00e9es<\/strong>
\nL’agneau d’engraissement est exclusivement nourri au lait maternel de brebis du B\u00e9arn et du Pays Basque. Son \u00e9laboration s’inscrit dans un processus qui garantit une viande tendre et moelleuse, d’origine locale et de production entre octobre et juin.[\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/www.youtube.com\/watch?v=nxqWF6gECUM” align=”center”][vc_column_text]G\u00e2teau basque \u00e0 la cr\u00e8me ou \u00e0 la cerise<\/strong>
\nAuthentique fiert\u00e9 du Pays Basque, le g\u00e2teau traditionnel se compose de deux disques de p\u00e2te sucr\u00e9e, fourr\u00e9s soit de cr\u00e8me p\u00e2tissi\u00e8re, soit de confiture de cerises. D\u00e9couvrez le savoir-faire pour ravir vos papilles ![\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/www.youtube.com\/watch?v=kx-NPYDwa0c” align=”center”][vc_column_text]Iroul\u00e9guy<\/strong>
\nSitu\u00e9 sur les coteaux des coteaux pyr\u00e9n\u00e9ens, le vignoble d’Iroul\u00e9guy se situe entre 200 et 400 m d’altitude, sur une quinzaine de communes autour de Saint Etienne de Ba\u00efgorry et Saint Jean Pied de Port. Venez rencontrer nos viticulteurs qui vous raconteront fi\u00e8rement leur production d’un vin rouge, ros\u00e9 et blanc d’exception.[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” top_padding=”3%” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/www.youtube.com\/watch?v=5hlK8GHqkZ0″ align=”center”][vc_column_text]Herriko Ogia<\/strong>
\nLa fili\u00e8re bl\u00e9 locale regroupe agriculteurs, meuniers et boulangers du Pays Basque. Ils vous offrent au quotidien la possibilit\u00e9 de consommer du pain produit en circuit court et r\u00e9pondant \u00e0 une charte de qualit\u00e9.[\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/www.youtube.com\/watch?v=SFXlWAmCca4″ align=”center”][vc_column_text]Herriko Aragia<\/strong>
\nAmbition collective de promouvoir la production des \u00e9leveurs et transformateurs de viande bovine, Herriko Haragia est la fili\u00e8re qui garantit une viande issue d’animaux n\u00e9s, \u00e9lev\u00e9s et engraiss\u00e9s sans OGM au Pays Basque.[\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/www.youtube.com\/watch?v=PnRTrl2i3X8″ align=”center”][vc_column_text]cidre basque<\/strong>
\nLa production de cidre existe au Pays basque depuis le XVI\u00e8me si\u00e8cle. D\u00e9gustez le traditionnel cidre basque “Sagarnoa”, qui signifie “vin de pomme”. Il est l\u00e9ger, fin, fruit\u00e9 avec des ar\u00f4mes de pomme fra\u00eeche.[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” top_padding=”3%” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/www.youtube.com\/watch?v=ZM9k3kqNFPM” align=”center”][vc_column_text]Chocolat<\/strong>
\nLe chocolat est une histoire d’hommes et de passion depuis l’arriv\u00e9e des premi\u00e8res f\u00e8ves en 1609 au port de Bayonne au Pays Basque. Les artisans chocolatiers cultivent les sp\u00e9cificit\u00e9s du chocolat de Bayonne, tout en offrant une grande vari\u00e9t\u00e9 de saveurs, de saveurs et de textures.[\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/www.youtube.com\/watch?v=BeDYDm8Jib0″ align=”center”][vc_column_text]Cerise d’Itxassou<\/strong>
\nParfaitement adapt\u00e9es au terroir du Pays Basque, Xapata, Peloa et Bekta sont les trois vari\u00e9t\u00e9s issues des vergers de la commune d’Itxassou. La confiture de cerises est appr\u00e9ci\u00e9e en accompagnement du fromage pecorino et au c\u0153ur du c\u00e9l\u00e8bre g\u00e2teau basque. ![\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/youtu.be\/lOrixObZYEk” align=”center”][vc_column_text]Champignons<\/strong>
\nLe chocolat est une histoire d’hommes et de passion depuis l’arriv\u00e9e des premi\u00e8res f\u00e8ves en 1609 au port de Bayonne au Pays Basque. Les artisans chocolatiers cultivent les sp\u00e9cificit\u00e9s du chocolat de Bayonne, tout en offrant une grande vari\u00e9t\u00e9 de saveurs, de saveurs et de textures.[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” top_padding=”3%” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/www.youtube.com\/watch?v=Za-QuzjdapY” align=”center”][vc_column_text]Merlu Basque<\/strong>
\nMerlu de Saint-S\u00e9bastien avec des produits de saison (pois larmoyants, asperges blanches et quelques palourdes) \u00e0 la mani\u00e8re de Xabier Zabaleta du Restaurante Aratz.[\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/www.youtube.com\/watch?v=UbC-3mjw2_o” align=”center”][vc_column_text]Morue<\/strong>
\nEzpeleta Morue Pintxo avec un assortiment de l\u00e9gumes et de figues. <\/span>Une combinaison diff\u00e9rente de la main du chef Josune Apaolaza du restaurant Txilibita.[\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/www.youtube.com\/watch?v=bcSKSHWmROI” align=”center”][vc_column_text]Porrusalda en putxera<\/strong>
\nRecette de cette marmite ferroviaire, recette de Jos\u00e9 Mari Agirre du restaurant La Roca \u00e0 Bilbao. Une pr\u00e9paration traditionnelle et d\u00e9licieuse.[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” top_padding=”3%” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/www.youtube.com\/watch?v=SusP0cE7wXc” align=”center”][vc_column_text]Rago\u00fbt de mouton \u00e0 face noire de Carranza<\/strong>
\nUn plat de mouton traditionnel pr\u00e9par\u00e9 pendant la semaine des festivit\u00e9s de Carranza. Il est pr\u00e9par\u00e9 par Txema Llamosa de Casa Garras dans la ville de Carranza en Biscaye.[\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/www.youtube.com\/watch?v=TEAzGcwIwb0″ align=”center”][vc_column_text]M\u00e9daillon de saumon marin\u00e9 et avocat<\/strong>
\nUne salade tr\u00e8s sp\u00e9ciale \u00e0 base de saumon pr\u00e9par\u00e9e par Laura Mu\u00f1oz du restaurant Urgora.[\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/www.youtube.com\/watch?v=IaPDMADX6nY” align=”center”][vc_column_text]Kokotxas \u00e0 la bourrache<\/strong>
\nMerlu Kokotxas, l’une des parties les plus juteuses du poisson, avec un l\u00e9gume de saison, la bourrache. <\/span>Ils sont pr\u00e9par\u00e9s par Dani L\u00f3pez du restaurant Kokotxa \u00e0 Donostia.[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” top_padding=”3%” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/www.youtube.com\/watch?v=xqgxDlojbe4″ align=”center”][vc_column_text]Agneau \u00e0 la cr\u00e8me de chou-fleur L’<\/strong>
\nAgneau est sans conteste un produit de r\u00e9f\u00e9rence au Pays Basque. Cette recette, \u00e0 la cr\u00e8me de chou-fleur, pr\u00e9par\u00e9e par le chef Jon Gil Restaurante Bideko, est un d\u00e9lice.[\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_video link=”https:\/\/www.youtube.com\/watch?v=7VEs267NBOw” align=”center”][vc_column_text]Version de la soupe ttoro de Ciboure<\/strong>
\nCette soupe, aux racines basco-fran\u00e7aises, est \u00e0 l’origine de la soupe de poisson de Saint-S\u00e9bastien. Il est pr\u00e9par\u00e9 par Jon Couso du restaurant Arraunlari Berri \u00e0 Hondarribia, Gipuzkoa.[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

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