The French Basque cuisine is a mixture privileged that sometimes lets you discover fantastic surprises that delight the palate. On our recent tour of Saint Jean de Luz, we were not going for quite some time, we have discovered something worth sharing.

The first thing to remember its wonderful market that despite being on holiday, given the extreme nature of the tourist population, had much of their open positions, including a great cheese factory where we provisioned properly.

Another experience was the discovery of a species called the Espelette pepper (population Labourd province located between Bayonne and St. Jean Pied de Port). This great pepper for some time was enrolled at the National Institute of Appellations of Origin. Among its characteristics is that the pepper essential must have at least half of its red colored surface. As with the paprika for drying outdoors exposed to later introduce it in an oven to break it and make dust.

Its flavor is slightly spicy and slightly sweet, with plenty of recipes are prepared as a stew of beef called Axoa Espelette. In particular I found it as part of the development of a sausage, a sausage called Boneta, which is sold in square and curious way to use this as preparation of pepper that gives it a delicious and distinctive flavor to sausage.

French cheeses that I can say only one succumb, I certainly suggestive to the exhibitors of the dairies that exhibit dozens of references of all kinds.

A cheese did not remember and that is very curious sight is the Mimolette. It is made from cow's milk and its bark like a foam or cork-eaten old time or even a loaf, like a bread than cheese. Whoever bought was extra old, is very cured and is hard cover. It's like a cheese ball. Its flavor is strong, with lots of personality, different, not strong and is slightly sweet, texture and pasta are very nice, dense, but at the same creamy. An experience and a cheese that can not be easy to find.

In addition we have been well supplied with Comte, Brie, Camembert, Saint Felicien, Reblochon and some others. You have some photos if you want to see something else. Also if you want to locate also some of the area estga sausages can see this link http://www.charcuterie-mayte.com/ the delicatessen which is prepared by the Boneta.