Haraneko Borda, Itxassou, France

In the Pays Basque, adding Borda to the name of an eating establishment signifies a rustic country inn. In Euskera, borda means barn and the original Bordas were kitchens set up in underused barns, often with the cooking done over wood-fired braziers and guests served at long rows of tables, outdoors when weather permitted. Although no one is likely to confuse the the bright, modern dining room at Haraneko Borda with a barn, its kitchen does feature a wood fired grill and oven, the room is framed by ancient wood beams and on sunny days, tables are set up on the expansive deck looking over the green, rural valley of Itxassou.

The restaurant at Haraneko is actually part of an expansive organic farm called Ferme Heranea where owner Christian Aguerre raises the ancient race of Basque black hogs known as “cochon noir de kintoa”, rumored to produce the best pork in France, was well as fruits and vegetables including the sour cherries for which the valley of Itxassou has become known. Starting a restaurant on the property was a logical next step in the farm’s evolution, creating a a dining experience that the chef calls “zero kilometer local”, meaning that the majority of the ingredients come directly from the restaurants own farm. Ham and pork from kintoa hogs, corn for taloa (Basque corn pancakes), chickens, eggs, piment d’Espelette, fruits and vegetables all from the farm. Even the wine served, although not all produced within 1 kilometer, all comes from the Pays Basque.

The cooking at Haraneko matches the setting, being both rustic and accomplished, sophisticated but simple, the kind of food I love to discover and to eat.

When we visited for lunch during the week in early May 2019, reservations were easy to get and the menu prices very fair. However, that could change, as Borda Haraneko has been discovered, recently being named Best Farm-Auberge in France by Le Fooding.

Cochon noir de kintoa roaming free within sight of the dining room at Haraneko Borda

Haraneko Borda
Address: 3 Gerastoko Bidea, 64250 Itxassou, France
Tel: 05 59 15 09 68
Reservations: Recommended. Not busy outside the season but hours can be irregular

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Next Democratic Debate at Café Presse

Join us for Round Three!
DEMOCRATIC PRESIDENTIAL PRIMARY DEBATE

Thursday September 12th

Viewing starts at 5:00 pm

No reservations, no cover, everyone is welcome!
Checkout out our on-line event calendar  for up to date event information 

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Now on the menu at Le Pichet

Salad of heirloom tomatoes and summer melon dressed with olive oil, Banyuls vinegar, shallots, oregano and crispy jambon de Bayonne

Now on the menu for late summer at Le Pichet. Enjoy the summer produce while it is here, fall is coming soon!

Seafood terrine made with bay scallops, prawns and white fish, with spicy red pepper-orange puree and fennel-parsley-caper salad


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Charentais melon


At the Broadway Farmer’s Market today we, found some really beautiful organic Charentais-style melons, so fragrant that, even uncut, their aroma fills the kitchen. The Charentais is the famous melon of Provence in SE France, know for its wonderful, sun drenched flavor and firm texture. The good people at Tonnemaker Farms specified that these can’t actually be called Charentais, as they are not the exact same species but a hybrid that stands up better to the cool PNW nights.

The melons I purchased for Café Presse are currently ripening in a warm corner of the kitchen but should be ready to serve Tuesday or Wednesday, watch our facebook page for a heads up when we are offering it as a daily special. I am planning something simple to feature the pure summer flavor of the melon:

Sliced Charentais melon sprinkled with lime juice and piment d’Espelette, served with sliced jambon de Bayonne



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We’re open on Labor Day

Le Pichet and Cafe Presse will both be open regular hours on Labor Day Monday September 2, 2019.

Le Pichet open everyday from 8am to midnight

Café Presse open everyday from 8am to 1am

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Get your tickets now!

Café Presse chef de cuisine James O’Hern will be the featured Guest Chef at Farestart on Thursday September 12th. Make your plans (and reservations!) now to attend! It’s a great bargain, it’s fun and all proceeds support Farestart in the great work they do helping people with barriers to entry into the job market acquire the skills to succeed!

Contact Farestart to purchase tickets or purchase on-line.

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New chicken preparation at Le Pichet

New summer preparation at Le Pichet for our famous whole roasted Washington State free-range chicken for two, served with saffron rice pilaf and eggplant and summer squash sauteed with cumin.

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Happy 19th Birthday, Le Pichet!

On August 3, 2000, Le Pichet opened its doors and started serving our neighbors for the first time. We have all gotten a lot older since this photo was taken, but just like then, we are here everyday, brewing the morning coffee, taking hot croissants out of the oven, opening a bottle of wine and cooking up something good to eat. Hope you have enjoyed it as much as we have!

Thanks to all our friends and neighbors for 19 great years! See you here soon.

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Join us for the 2nd Round of Democratic Debates

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Get ready for round 2!
DEMOCRATIC PRESIDENTIAL PRIMARY DEBATES

Tues July 30 and Wens July 31 2019

Viewing starts at 5:00 pm each night

No reservations, no cover, everyone is welcome!

Checkout out our on-line event calendar  for up to date event information 

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Bastille Day desserts, too!

Lime syrup soaked savarin cake filled with roasted peach cream, with peach-thyme confiture and lime zest

Of course there were also desserts at our Le Pichet’s Bastille Day party, designed by Le Pichet pastry chef Drake Jones to be both traditional and also to fit into the Street Food theme. Here are photos of them.

Puff pastry tartlettes filled with figs and pistachios, served with honey creme fraiche and red wine syrup
Chocolate crepes, served cold filled with hazelnut diplomat cream and served with Bing cherry ice cream
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