 Espelette is the chilli capital of France (above); Pierre Oteiza has revived the dying breed of le porc Basque (right); Hams and smallgoods fill the window of La Maison du Jambon, Saint-Etienne-de-Baigorry (below); Typical dwellings in the river town of Bayonne (below right). |
 We sample rare porc Basque ham, delicious local smoked trout and farmhouse cheese, visit a duck farm, sip regional wines, and browse around the old fortified village of St Jean Pied de Port on market day during a leisurely but comprehensive nine-day ‘slow food’ tour that lifts the lid off the gourmet pie that is the wonderful Basque region of France.
We are in the hands of Australian-based couple Robbie and Patrick Arrieula, who have been leading food and walking tours of the area for the past 12 years. Patrick is a wealth of knowledge and knows the region well since he grew up in the area. His parents live in Abos where his father is deputy mayor. He makes twice-yearly forays back to home turf, to share his passion with like minded travellers. 
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