As I mentioned, my ancestors were Basque. In fact, there is a Rue Duler in Biarritz (and an Impasse too!), in memory of my great-grandfather, a Master Mariner of the Royal Guard.

So, like Proust and his madeleine, I wanted to share these childhood memories with you.

The uniqueness of this recipe lies in the origin of the ingredients and their organoleptic quality.

The chickens are raised for us in the Gers using agroforestry methods, meaning they roam between woods and meadows. Consider how well these chickens thrive and how their meat is both tender and firm. A small chicken here weighs 3.2 kg! The same as a turkey in Paris!

And of course, the vegetables come from our two-hectare organic vegetable garden. They are grown in open fields and ripen slowly in the sun, rooted in the soil. Quite unlike greenhouse-grown organic vegetables!

And finally, I take the time to brown the chicken pieces until they are golden; I take the time to reduce the tomatoes and onions... as it should always be done.

In our guests' words

"We ate the Basquaise chicken—a true delight!!!

The chicken flesh is tender and firm at the same time, just like the chickens our grandmother used to raise. Perfectly cooked and with that Basque taste, we are still licking our lips. We have a point of comparison as our son-in-law is Basque and the children live in the heart of Saint-Palais 64120!"

Just a small note: the dish is quite well-spiced for us, and I think it might be difficult for young children. But for us, don't change a thing!"

Philippe & Denise I.