The prefecture and the major port of Pays Basque, at the confluence of the Nive and Adour rivers, near the Bay of Biscay. Famous for wine-cured hams.
A breed of cattle with a high yield of hindquarter, bred for its beef. Abbreviation for Bleu-blanc Belge.
Béarn is a former province covering ⅔ of the Pyrénées-Atlantique department in the south-west. It is now part of the Basse-Pyrénées department. It is known for red, white and rosé wine, made in Béarn, known as Vin du Béarn (AC) and for ouliat, garbure and various pork products. The area is predominantly Basque and stock is reared there.
"Titbit." A dish combining various salpicons of offal (US: organ meat) meats, such as cockscombs, kidneys, lambs’ sweetbreads, diced foie gras and mushrooms bound in a velouté sauce. Béatilles are used to fill vol-au-vent cases or savoury tarts.
A mixed salad with chicken breasts, potatoes and asparagus tips served with a light mayonnaise flavoured with mustard and garnished with a slice of truffle.
A town in Provence built around its château and once famous for its fair and having some association with celery in winter.
