What is something native to Basque country that every chef dreams about?

No, we’re not talking fresh seafood, piquillo peppers, or txakoli.  We’re talking about txokos, or gastronomic societies. As seen on TV, including on Anthony Bourdain’s famous features on Basque cuisine, gastronomic societies are essentially dining rooms and kitchens that a group of friends owns together, where they and their friends gather around to cook, talk, drink and socialize. They’ve been famed for the high level of cuisine that stems from the quietly competitive nature (i.e., my grilled monkfish is better than yours).

And the Sammic scholars for BasqueStage, Marco and Cameron, had their very own opportunity to live out this culinary fantasy in one of the most important societies around, Cofradía Vasca de Gastronomía.

Recently, they overtook the kitchen at a society housed in one of the oldest buildings in San Sebastián. With some products bought on their trip to France , the two stages cooked a feast for several locals in the gastronomic society. A plate of French cheeses to begin, a delicious duck breast with haricots verts, and an apple tart with frangipane…a classic, simple and delicious meal to inaugurate these young chef’s introduction into the local culinary scene.  Can’t wait until next time!