159. From the Pays Basque to the high Pyrenees

2nd August 2011. Arrived back home yesterday after a long weekend (Fri-Mon) up in the high Pyrenees to the south east of the Pays Basque. We stayed at a small hotel at Luz-Saint-Sauveur (French version here) next to a rushing mountain torrent..

Luz-Saint-Sauveur (left) lies an hour by winding road (52km) to the south of Tarbes. We were surrounded by mountains that ranged from 6-9,000ft and the winding roads in the valleys between villages took us through much breathtaking scenery with some vertiginous drop-offs. No place to drive if you suffer from vertigo..

The first place we visited was the famous Cirque de Gavarnie and the cascades (waterfalls) which are some 422 metres (1380-odd feet) high.. It was clear why the Pyrenees had, for so long, provided a natural barrier between France and Spain. Mountains rose sheer from the fast flowing streams that roared their way through the tight valleys and the steeply sloping hills were closely covered in mountain oak and pines - or, as I like to call them - trees. 

Cascades, Gavarnie

Difficult to convey the sense of space and grandeur - but, to give you an idea,
the waterfall dwarfs the Eiffel Tower by almost 100m!

This is where the dog drank his own weight in water!

Lac de Gaube

 

View from the summit of the Col du Tourmalet

This last picture (above) was taken from the summit of the Col du Tourmalet looking west back towards the start. This is a mountain climb that's often been used as a stage in the Tour de France. It's staggering to think that these racing cyclists are not only able to ride a bicycle up this road - but to race up it as well. From Luz-Saint-Sauveur, it's a continuous climb for 19km up to the summit which is 2115m - 6939ft - high. Remember, too, that the air at this altitude contains much less oxygen than at sea level so, in addition to the effort made by the legs, their lungs must be bursting by the time they grind their way to the top. There were more than several cyclists doing exactly this during their summer holidays.. each to their own! In fact, we spotted one guy running up it..

This is definitely an area we'll be returning to as it's only a two hour drive from Pipérade Towers here in Bayonne. Highly recommended - even at the height of the tourist season it was still far from being crowded. I fell asleep on one 7,000ft high mountain top (as you do!) up in the clouds while waiting for the cable car - with the result that my face now resembles a beef tomato.. and I could probably serve as a danger to shipping!

I almost forgot: one evening we had a bottle of Chateau Bouscassé Madiran.. It's been a long time since we enjoyed a red wine so much as we did this one. Well worth hunting one (or more) down. I must see if I can find it around here.

PS. Many thanks to S&B for their comment below.. I had a look at their link (edited in 2019 to add the link no longer works) about the Chateau Bouscassé Madirans and I wouldn't argue with a single word. (Edited in 2023 to add another review: https://www.reversewinesnob.com/chateau-bouscasse-madiran) Forget the great Bordeaux wines (for a few moments) and beg, borrow or steal a bottle of this. I must be honest - we'd been drinking a Buzet red at the hotel .. and while it was OK at the price, it was nothing spectacular. They ran out of it one evening and our waiter substituted a bottle of the Bouscassé for it at the same price as the Buzet. The difference in quality screamed out of the glass at me.. I checked the price via the net when we returned and it retails for more than I usually pay for a bottle in a restaurant. Multiply by at least 2 for the restaurant price and it's clear that our waiter did us an enormous favour! I used to look for Madiran in England but I was never able to find anything this good. I'm no good at describing wine in the way the critics do - "cigar boxes, pencil shavings, liquorice and red fruit.." All I can say is that it was like velvet on the tongue and it lingered long in the mouth - but not long in the bottle! A truly memorable wine.

PPS. "Is it me..?" Department. I thought I'd share this with you.. While we were away, we were sitting in a café somewhere and I was tearing the end of the paper tube of sugar for my coffee. I tore the end of the first one, poured the sugar in my coffee and crumpled up the paper and put it in the ash tray. I then took the second one - tore the top off it and poured the sugar straight into the ash tray.. How did that happen? Have I now reached the age when I'll open my eyes one day to find I'm standing in my pyjamas in a shopping centre? Please tell me I'm not alone!

Finally, on the theme of Luz-Saint-Sauveur, Napoleon III used to visit the area and he apparently said one day that he'd like a bridge to be built to span a local gorge. Four years later, in 1863, it was duly completed. Nowadays it's used for bungee jumping or saut à l'élastique as it's known here. Here's a clip that shows what it's like to fall 90m.. Did we try it? Er no..

3rd August 2011. I mentioned Woody Allen's new film "Midnight in Paris" a few posts ago - hands up all those who've seen it...? This is "Bistro Fada" - a catchy little swing jazz guitar number from it..

4th August 2011. Every now and again, a moment comes along that reminds us why we like it here so much. For example, this morning we took the pooch for a walk around Lac Mouriscot at Biarritz. Even at the height of the tourist season, we were almost the only ones there. There's a shaded walk around the lake and the cool waters were just too tempting for Chibby - he didn't waste any time in getting wet and muddy. On our return, we had lunch outside on the terrace - Madame had bought some fresh crab legs and sardines. We had the crab legs with a salad and then we fired up the plancha to cook the sardines with her patent Piment d'Espelette marinade. I served some cold Sangria - and afterwards we had some fruit. Then, a Turkish coffee and a cigarillo.. under the umbrella in the heat of the afternoon sun. Perfect.. The thought crossed my mind - could we do any of this back in the UK..? Answer? Regrettably no..

158. Bayonne goes bananas!

25th July 2011. If you'd like to watch the start of the Fêtes de Bayonne this coming Wednesday evening, don't forget to make a note that it starts at 10pm Pays Basque time (9pm in the UK, 4pm EDT in the US). You can then work out when to drop everything you're doing to watch the madness!

Stop Press! To see the video link direct from the Place de la Liberté in full screen, click here and then click on the small blue & white symbol on the video link under the umbrellas on the lower right of the picture.. 

This clip from last year will give you a flavour of the event..

They like their fireworks noisy down here - this is a shortened version of last year's display filmed from across the river - which is the best place to watch them from in my opinion. The first year we were almost underneath them and it was painful!

Confession time: I must admit that, on the basis of her turbulent private life and her slightly bizarre appearance, I'd always pre-judged Amy Winehouse as a hyped-up media creature - without ever having heard her sing. I was wrong. It's clear from this clip she had a remarkable voice and a lot of talent.. I must listen to more of her.

157. Foreign food in the Pays Basque

Place de la Liberté, Bayonne

22nd July 2011. Back from a walk through town with the dawg.. Stopped for a coffee at the café on the Place de la Liberté outside the Town Hall and noticed that the former shoe shop across the road on the corner of the Rue du Port-Neuf (Newport Street doesn't have the same ring to it does it?) is being revamped. It's receiving the beauty treatment - the stonework has been cleaned up so it's now gleaming white. There's a sign up outside showing that it will be a Sushi shop. Not convinced that will work here - this is Basque heartland and restaurants serving foreign food (ie, anything that's not Basque!) are in short supply. Certainly there's nothing like the profusion of foreign restaurants here that you might see across the channel. No Greek or Indian for example - and I'm not sure there's even an Italian. There are a couple of Chinese across the river in St Esprit. Maybe this Sushi shop is aimed at people working in town.

23rd July 2011. Out in an all-mec VIII this morning - it's a fairly new carbon fibre boat that's a pleasure to row in.. We did 18km (Running total: 888km) and all of it was enjoyable. We rowed a mixture of starts and sprints (series of 10 and 20 at full pressure), followed by light and firm. Someone pointed out a cyclist riding by on the riverside path - it was explained to me that he'd ridden (on a bike) from Paris to Beijing for the last Olympics. Took him 6 months apparently. Next year he's doing Beijing - London. We had an impromptu apéro after the outing and the Johnny Walker Black Label came out.. As I'd never tried this before in my life (true!), I had to have a second one to confirm my view - this is one good whisky.. (but, as my Scottish neighbour used to say, "There's nae sich thing as a bad whusky..")

24th July 2011. A long time ago I was told in all seriousness by a Frenchman that whisky was made from potatoes and hence couldn't seriously be compared with cognac distilled from wine (from the more noble grape). I heard a similar misconception yesterday. Talking to Y at the club, the subject of English cooking came up and she described her idea of  English food as "boiled beef with mint"! I think she was half-joking but clearly the persistent legacy of the former barren years of English cooking is still around and hasn't totally been erased. I've heard this before - although the quote has usually been the "boiled beef and carrots" one.

I've never been offered "boiled beef" in my life - let alone tasted it. Maybe it dates back to what sailors would have been fed in the days of sail..? That would be my guess. As for the "mint" part - I think she's confusing that with the practice of eating roast lamb accompanied by mint sauce. Now that I have had - and many times. No apologies necessary!

It's one of the great English dishes - roast leg of Welsh lamb (gigot), with mint sauce, new potatoes and either fresh garden peas (petit pois) or green beans (haricots verts). That's a dish that can stand comparison with any other. The taste of Easter.. For the ultimate nostalgia trip, try listening to this old signature tune while a leg of lamb is roasting away in the oven.. This will soon have you swallowing large lumps! Click on this link and under Contents at the left, click on "Take It From Here", then scroll down until you see the old fashioned radio marked "Another Audio clip". Here's another classic - this one reminds me of listening to the BBC World Service news on HF fading in and out in the wee small hours while flying red-eyed way up north of the Faroes in my previous life.

My mouth's watering watching this next video..

It took a while for my dear old Mum to get used to the French custom of studding a gigot with slivers of garlic - I think she initially thought that was heresy! Or the culinary equivalent thereof.. In my opinion, roast lamb is best served rare.. ie, very pink. I grew up eating it over-cooked - no hint of pinkness, dry and eminently chewable.. (Remember Phillips Stick-a-soles?) My Dad liked his meat cooked beyond the point of any possible resurrection! Plus another 5 minutes. This (below) is my idea of how roast lamb should look:

Here's how it's cooked in France. And here's a recipe for Marinated Lamb (believe it's a Jamie Oliver one).. I should add this is untried at Pipérade Towers.

1 leg lamb, boned

1 large bunch mint, roughly chopped

1 large bunch cilantro, roughly chopped

2 cloves garlic, peeled

17 1/2 ounces (500 grams) natural yoghurt

1/2 (14-ounce/400 gram) can chickpeas, drained and mashed

Sea salt and freshly ground black pepper

1 lemon, juiced

Tray Roasted Vegetables:

Baby carrots

Quartered fennel, with its own leafy tops

Quartered red onions

Whole baby turnips

Butternut squash, cut into chunks

Jerusalem artichokes, scrubbed and halved

1/2 (14-ounce/400 gram) can chick peas, drained

Ground cumin

Coriander seeds

Nutmeg

Olive oil

Salt and freshly ground black pepper

Lamb: Pre-heat the oven to 425 degrees F (220 degrees C).

Crush the coriander and mint together and mix with the yoghurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked.

Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated.

Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required.

To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.

Vegetables: Pre-heat the oven to 425 degrees F (220 degrees C). Place all the vegetables in a roasting tray, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together.

Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden.

Serves 10 to 12.

Prep Time: 25 minutes

Cook Time: 50 minutes

What a great drive by Lewis Hamilton to win the German Grand Prix..! If only McLaren could find some more speed in qualifying. Well done Lewis and the team.