The Flavours
of the Pyrenees

The Pyrenees are among Europe's greatest cheese territories. Sheep, cow, goat — raw milk from high pastures, aged in caves or cellars. Ossau-Iraty AOP on the French side, Roncal DO and Idiazabal DO on the Spanish side, Tupi fermented in clay pots in Andorra.

From the Jambon Noir de Bigorre AOP (Gascon breed, 20 months ageing) to the Jambon de Bayonne IGP cured in Béarn salt, from the grilled Basque Txistorra to the Aragonese Jamón de Teruel DOP — Pyrenean charcuterie is a science.

Irouléguy AOC, the only appellation in the French Basque Country. Jurançon AOC with notes of honey and exotic fruits. Madiran AOC with its powerful Tannat. On the Spanish side, the sparkling saline Txakoli DO, and the Mediterranean Empordà DO.

23 artisanal breweries dot the Pyrenees. On the French side, Brasserie Clouque (World No.1 — World Beer Challenge 2024) and L'Aoucataise brewed with Arreau spring water. On the Spanish side, Ctretze Pirineus (highest volume in the Catalan Pyrenees) and Bidassoa Basque Brewery facing Hendaye. In Andorra, Cerveses Alpha brews at 1,500 m altitude in Arinsal.

The Gâteau Basque with cream or Itxassou black cherry jam (Maison Pariès, 1895). The Turrón d'Agramunt with almonds. Crema catalana with cinnamon. The lemon-glazed Rousquilles from Roussillon.

The Béarnaise Garbure, a peasant soup with confit goose. Pintxos from San Sebastián. Trinxat from the Cerdagne (cabbage, potato, pork belly). Andorran Escudella. Aragonese Ternasco asado IGP — Pyrenean lamb roasted over embers.