One of the hallmarks of Basque cuisine is its simplicity. In traditional (and even up to ‘modern’) Basque cuisine, you’d be hard-pressed to find exotic spices, spicy chilis, and even most fresh herbs. Parsley, salt, and olive oil is the closest they get to a holy trinity in the kitchen. Why? And why such simplicity to such renown?
Produce, products, producers.
Using the freshest of the fresh ingredients is a point of pride for Basque chefs. And for true chefs from here, local is such a given that it isn’t even thought to be worth mentioning. You won’t find many of those lengthy descriptors on menus citing the provenance of every shred of food.
What you will find is food that is only present when it should be. And of the utmost quality. Which brings me to the plate of porcini that we enjoyed over lunch with the stages last week. They were plentiful, tender, and perfectly cooked. It’s porcini season, and there’s nowhere you’d rather be than at the table of a countryside restaurant in Basque Country. Trust us.