Food, Travel

Eating Their Way Through Biarritz and Bayonne

This post is going to sound like an advertisement, but it’s really not. The duo have received nothing in return for promoting the following places, except happy memories of good fun, remarkable food and occasionally, not-too-shabby service.

The first stop was Puig et Daro, a little gem recommended on TripAdvisor

The first stop was Puig et Daro, a little gem recommended on TripAdvisor

It's a chic little bar à tapas with an impressive selection of wines, and caters for takeaway as well

It’s a chic little bar à tapas with an impressive selection of wines, and caters for takeaway as well

These little suckers look deceptively small, and the Ninja Turtle thought she was going to have one of everything, but after six or seven with lots of bread, she was full up to her eyeballs

These little suckers look deceptively small, and the Ninja Turtle thought she was going to have one of everything, but after six or seven with lots of bread, she was full up to her eyeballs

OK that's a lie, there is always room for chipirons (squid in white wine sauce)

OK that’s a lie, there is always room for chipirons (squid in white wine sauce)

After tapas and three glasses of rosé, the duo needed to walk to digest. Conveniently, there was a market just across the street from the restaurant, so in they went to explore.

Almost half the vendors in the market sold cheese, it seems. The specialties in this region are the Ossau-Iraty and the Roquefort

Almost half the vendors in the market sold cheese, it seems. The specialties in this region are the Ossau-Iraty and the Roquefort

This region is also known for its foie gras

This region is also known for its foie gras – fatty liver of duck and goose.

A quick detour to the ocean front before heading to the next destination...

A quick detour to the ocean front before heading to the next destination…

Pierre Ibaialde, a small-scale producer of jambon in Bayonne

Pierre Ibaialde, a small-scale producer of jambon de Bayonne

They do a free guided tour in this little boutique

They do a free guided tour in this little boutique

Where the guide explained the techniques of production, and finished the show with a tasting platter of jambon, duck saussicon and foie gras

Where the guide explained the techniques of production, and finished the show with a tasting platter of jambon, duck saussicon and foie gras

Then it was back to Biarritz for the marché nocturne

Then it was back to Biarritz for the marché nocturne

With lots of arts and crafts for sale (very cheap jewellery can be found)

With lots of arts and crafts for sale (very cheap jewellery can be found)

But also lots and lots of food

But also lots and lots of food

After wandering around to work up an appetite, it was time for dinner!

Haragia was another find on TripAdvisor. Reservations highly recommended; the place was tiny and people without bookings were turned away.

Haragia was another find on TripAdvisor. Reservations highly recommended; the place was tiny and people without bookings were turned away.

Definitely a place for meatlovers, the chef chooses the cut for you, and at 44€ per kilo, be prepared to come with a fat wallet

Definitely a place for meatlovers, the chef chooses the cut for you, and at 44€ per kilo, be prepared to come with a fat wallet

The chef, hard at work. The duo's 700g chunk took over half an hour to cook over the barbecue...

The chef, hard at work. The duo’s 700g chunk took over half an hour to cook over the barbecue…

Salad: Vegetarian. Steak: Paleo. Fries: Permitted on Weight Watchers. All in all, dinner was a fine balance of diets.

Salad: Vegetarian. Steak: Paleo. Fries: Permitted on Weight Watchers. All in all, dinner was a fine balance of diets.

Believe it or not, even after all that meat, the duo still managed to head back to the marché nocturne for a round of gâteau basque, kouign-amann and coconut macaron. Unfortunately, the Ninja Turtle scarfed them down so quickly, GodzillaPin missed the chance to photograph these sweets. You’re just gonna have to take their word on how delicious it all was.

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