To get in the mood, we have prepared a delicious Basque chicken casserole typical of the region (using the recipe on the SBS website originally published by Margaret Fulton.) We modified it a little by adding some powdered Pimento de Espelette that we had squirrelled away in the pantry. We bought a small container during our last trip to the south-west of France. It adds a gentle warmth and smoky depth of flavour. A tiny bit of chilli powder would be an alternative.
And just in case we are still hungry late in the evenings, we have picked up some delicious hard sheep's milk cheese from our friends at Jones the Grocer.
We are planning to enjoy this with one of our favourite (and best-selling) wines. The versatile and award-winning Chateau Jolys Jurançon sec- a perfect match with the chicken, the cheese, or seafood, or a few nibbles or just to match the scenery! ....
Stage 17: Jurançon
Wednesday July 23 - Saint-Gaudens : Saint Lary Pla d’Adet 124.5 km