Cuisine:

• French
• Basque

La Pibale Description:
This is the Parisian temple of the spicy red Espelette pepper, garlands of which season the cooking of chef Jean Charles, a true Basque. The terrine of pork liver is infused with Espelette pepper while calamari pil-pil is flash sautéed with garlic, oil and hot pepper. Axoa, or shredded veal with sweet-and-spicy red peppers contrasts with the lightly piquant boudin sausage and the surprisingly good stew of pork feet and tripe. The emblematic Espelette even flavors the gelée served with the foie gras and the sheep's milk brebis cheese. Buttery almond Basque cake and a tourtière (a molded cake usually filled with apples or prunes) do nicely for dessert. A regional wine list includes selections of Madiran and Irouléguy. Lunch prix-fixe menus at €19 and €22; dinner menu €30. Visit La Pibale's Club 308 for great music.


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