Hake, sea bream, tuna and cod all feature heavily on local menus, often served with delicious herb or spicy "pil pil" sauces. Ttoro, a type of Basque fricassée, is a fish stew featuring cod, tuna, angler fish etc. "Chipirons" are small stuffed squid served with tomatoes.
In 1660, Monsieur ADAM created the subtle and delicious masterpiece we now know as the macaron, made from a mixture of almond paste, sugar, ground almonds and egg whites.
During the wedding of Louis XIV to the Infanta of Spain, Monsieur Adam made some of his confections for the new king. Louis found the macarons delightful, and his approval guaranteed that these delicacies became extremely popular with the Court. The Pâtisserie ADAM still exists in Saint-Jean-de-Luz, with the secrets of its recipe passed down from father to son.
In 1950, Robert PARIES invented another speciality: the mouchou.
These small, light and soft macarons are made with lots of almonds and very little sugar, enveloped in a thin and crunchy outer layer, and prepared in twos, with one on top of the other.
It is said that mouchous are so exquisite that nothing can compare with them, except for "muxu", which is the Basque word for "kisses".
Another speciality produced by the Maison Pariès, the "kanouga" was invented around 1914. This soft black chocolate (or coffee) caramel can also be made with walnuts or hazelnuts.