Basque and Ye Shall Receive

Last night's meal at Chef Gerald Hirigoyen's Piperade was probably one of the best I've had in a long time. From the minute I walked in I was truly enamored with the romantic warmth of the place--all golden wood and soft lighting. The Basque menu is tapas style and every single plate we ordered was fantastic from the tiny cheese plate to the seared fois gras to the dungeness crab salad "txangurro" to the lamb chops with potato au gratin and on and on. Choosing a dessert to split was difficult so we went safe and ordered the chocolate cake with creme fraiche. Luckily, our server also brought out a plate of the orange blossom beignets because they were heavenly. Oh, in case you're wondering (we were), "Piperade" is a signature Basque dish "combining tomatoes, onion, garlic, pepper, and eggs." Chef Hirigoyen's cookbooks The Basque Kitchen and Bistro are available at Amazon.

Comments

[cecil vortex]

Now that's a headline....
-Cecil

[La Dauphine]

I just saw on GMA that the country of Andorra has the highest mortality rate, some of it attributed to their food that is heavy on garlic and cabbage. I don't know if the orange blossom beignets would be included, but they certainly sound heavenly!

[cory]

sounds delicious. i'm fiending for a bit of rabbit now after reading about your basque culinary treat.
-c