Basque is a region between France and Spain where food is simple
The Basque Country (Basque: Euskal Herria) is the name given to the home of the Basque people in the western Pyrenees that spans the border between France and Spain on the Atlantic coast.
The French Basque Country (Basque: Iparralde) is the western part of the French département of Pyrénées Atlantiques. In most contemporary sources it covers the arrondissement of Bayonne and the cantons of Mauléon-Licharre and Tardets-Sorholus, but sources disagree on the status of the village of Esquiule. Within these conventions, the area of Northern Basque Country (including the 29 km² of Esquiule) is 2,995 km².
The French Basque Country is traditionally subdivided into three provinces:
However, this summary presentation makes it hard to justify the inclusion of
a few communes in the lower Adour region. As emphasized by Jean Goyhenetche, it would be more accurate to depict it as the reunion of five entities: Labourd,
Lower Navarre, Soule but also Bayonne and Gramont.
Basque cuisine, the cuisine of the Basque people, includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos (Basque tapas), Idiazabal sheep's cheese, txakoli sparkling wine, and Basque cider.
A basquaise is a type of dish prepared in the style of Basque cuisine that often includes tomatoes and sweet or hot red peppers.