What makes Basque cuisine so special? A San Sebastián-based photographer goes into the kitchen at La Madame restaurant to find out.
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Rustic, musty and tart, Spanish cider (or sidra) is one of the great treasures of the cider world. Sidras tend to have a dominant wild yeast character and a dry, tannic finish. These ciders are fermented naturally, without any added sugars or sweeteners, and are usually still, not sparkling. Both Asturian and Basque ciders exhibit acidic, complex, and musty flavors perfect for fans of traditional Belgian Lambics.
If only they had named the restaurant something that's a little easier to pronounce and spell
A few things attracted me to this recipe: its supposed Basque originsambitious restaurants) -->, its easy preparation in a food processor, and a quick 15-minute cooking time. I imagined the gratin of white beans would be crusty and creamy, like...