Txanogorritxo

Bourg, 64430, Saint-Étienne-de-Baïgorry

Sustainable meat, Organic, Locavore, Zero waste, Container accepted

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Easy as pie

Since January 2018, the few residents of and rare visitors to Saint-Étienne-de-Baïgorry—a tiny town on the French border with Spain—have been treated to a feast of sweet and savory pies featuring local ingredients. At Txanogorritxo—or “Little Red Riding Hood” in Catalan—the gourmet, eco-friendly cooking of Jessica Labéguerie-Egéapays homage to the flavors of Basque country. Jessica makes everything on the menu herself, from the quiche and smooth, pureed soups to the brioche bread, biscuits, and pastries. A latecomer to the culinary scene, Jessica returned to her hometown to open a pie shop that would showcase local flavors while also meeting her exacting environmental standards. Local flavor permeates every aspect of the business, from the ingredients to the tables, chairs, and decoration; even the financing and the restaurant’s name are Basque in origin. The butter, milk, and eggs come from local producers, for the most part organic, and the cheese conforms to a strict Basque agricultural code known locally as Idoki. Meat products, used sparingly, come from livestock grazed on Basque pastures. These local products are the core of Txanogorritxo’s identity, because for Jessica, good food always starts with quality ingredients. “Using local ingredients, when we are lucky enough to live in a region as rich in ingredients as ours, seems easy as pie to me.”

About us

  • Prix moyen : 6€

Contributors

  • Author: Marion Favre / Jeanne Bourdier
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“People are learning. Some of my customers have even stopped going to supermarkets and have started shopping at markets or buying their products directly from the same producers that I patronize.”
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“Using local ingredients, when we are lucky enough to live in a region as rich in ingredients as Basque country, seems easy as pie to me.”
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