Hotel Arce in Saint-Etienne-de-Baïgorry, deep in the heart of French Basque country, has been run for 5 generations by the same family. Chef Pascal Arce trained in leading European restaurants before he returned home to bring modern techniques to traditional, local ingredients.
While Basque chefs in Spain have gained much attention over the last 30 years or so, their colleagues in France have not enjoyed as much limelight. While there is certainly less technical innovation on display in this book, the food seems more immediately a part of the region.
Dishes such as roast peppers stuffed with pureed salt cod, stewed veal shoulder, and even trout carpaccio with pink peppercorns and pickled red onions speak to the products of local fishmarkets, farms, and fields.
Hardcover. Color photographs throughout. In French with recipes names also in Euskara.