Tag Archives: Orthez

Pigeon des Landes roti en poele et sa salade verte

A quick supper dish that really was an inspiration du marché as the French say…an inspiration from a farm stand at the Sunday market at Amou, a short drive north of Orthez in the adjacent region of Les Landes  Pigeon breast, … Continue reading

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Its Spring in the Béarn

While Seattle waits for the Spring produce, spring arrived a few weeks ago in the Béarn.  Asparagus, both white and green and as thick as my thumb mark the apex of the season.  Strawberries (strawberries!  We will be waiting  weeks … Continue reading

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Ferme Bethanoun

A Family Run farm Last week, I had a chance to visit another cheese producer in the Pyrenees of the French Basque countries (I say “another” because last Spring, I visited Ferme Kukulu which is just outside of the Basque … Continue reading

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Foie gras terrine: why not keep one around the house?

On the lookout for Foie Gras On a Tuesday in November, the display of foie gras at the market in Orthez is an impressive sight.  Not that the market at Orthez is uniquely gifted with foie gras; at this time … Continue reading

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Famous Trout

The cold streams of the Pyrenees are renowned for the wonderful quality of the freshwater fish they produce.  For this reason, one can find the designation Truite de Banca in markets and on menus throughout the  the Southwest of Franc. … Continue reading

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First dinner in Orthez

On arriving at our home in Orthez, the first order of business is always a visit to the market.  Conveniently, we arrived just in time for the Saturday Market (the smaller of the two weekly markets featuring exclusively local farm … Continue reading

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Using every part of the walnut

One of the things I find most endearing about the the French is how they find a use for just about everything.  They were eating pigs, lambs and cows (among other critters) from “nose to tail” long before anyone had … Continue reading

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Good eating with a nice beurre blanc

Recently caught in the waters of the Gave de Pau near Orthez (gave = river in the local dialect):  A pike measuring almost 1 meter in length.  The feature article in the local newspaper SudOuest goes on to state that … Continue reading

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Canning Tuna with Slow Foods Seattle

Slow Foods Seattle held their 2nd Annual Tuna Canning Workshop, directed by local fisherman Jeremy Brown on Sunday January 8, 2012.  This event caught my eye for a couple of reasons. First,  I am a big fan of preserved fish … Continue reading

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Garbure Béarnaise

The  region of the Béarn in the Pyrenees Atlantique has a rich culinary tradition, one that it shares in part with its neighbors.  To the north is Gascony, with its love all things duck, including the use of duck fat, … Continue reading

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