A hands-on Basque cooking class in Bayonne covering pipérade, ttoro (Basque fish stew), and gâteau basque with a local chef who sources ingredients from the morning market.
The Basque Kitchen with Chef Manex is a three-hour hands-on cooking class in Bayonne, in the Pyrénées-Atlantiques department of Nouvelle-Aquitaine, covering three foundational recipes of the French Basque culinary tradition. Chef Manex sources all ingredients from Bayonne's morning market before each session, ensuring seasonal freshness in every preparation.
The class opens at the Halles de Bayonne covered market, where participants accompany the chef to select fresh Espelette peppers, tomatoes, Atlantic fish, and local dairy. This sourcing element provides direct context for the ingredient quality that underpins Basque cooking and the role the morning market plays in professional kitchen culture in the region.
The first recipe is pipérade: a slow-cooked preparation of piment d'Espelette AOP peppers, tomatoes, onions, and garlic that functions both as a standalone dish and as a base for eggs, ham, and other proteins in Basque households. Participants learn to judge the correct stage of pepper softening and the balance between natural sweetness and the mild capsaicin heat characteristic of the Espelette variety.
The second dish is ttoro, the Basque fishermen's stew originating from the ports of Saint-Jean-de-Luz and Bayonne. The recipe calls for a mix of Atlantic fish — typically hake and monkfish — combined with shellfish and a tomato-pepper broth. The chef explains the traditional hierarchy of fish and the timing challenges of adding ingredients with different textures to a single pot without overcooking.
The class concludes with gâteau basque, the region's iconic shortcrust cake filled with either almond pastry cream or Basque black cherry jam sourced from Itxassou, a village renowned for its cherry harvest. Participants mix the dough, prepare the filling, and assemble the layered cake before the chef bakes it for tasting at the close of the session.
The €75 price includes all ingredients, the completed three-course meal eaten together, and a printed recipe card for each dish. Groups are limited to 8 participants. Shellfish allergies can be accommodated in the ttoro with advance notice.
| Price | €75 |
|---|---|
| Duration | 3h |
Good to know
- Operator
- Chef Manex
Highlights
- Mastering pipérade with fresh piment d'Espelette AOP peppers slow-cooked with tomato and onion
- Preparing traditional ttoro, the Basque fishermen's stew with Atlantic fish and shellfish
- Baking gâteau basque with a choice of almond cream or Itxassou black cherry jam filling
- Sourcing ingredients at the Halles de Bayonne morning market before the session
Tips for visiting
- The class begins with a market visit to Halles de Bayonne; allow an extra 30 minutes beyond the listed class start time for this segment.
- Wear closed-toe shoes in the kitchen — Basque cooking involves high-heat sautéing and open flames on professional gas ranges.
- The completed class produces a full three-course meal; arrive with a moderate appetite rather than after a large breakfast.
- Participants allergic to shellfish should mention this at booking; the ttoro recipe can be adjusted to use finfish only.
- Bring a notebook for supplementary technique notes; the printed recipe card covers ingredients and steps but the chef shares additional tips verbally during cooking.
Frequently asked questions
Does the class include the market visit to Halles de Bayonne?
A market visit is included in certain booking formats. Availability varies by session. The booking confirmation specifies whether the market sourcing segment is part of the scheduled class.
Can shellfish allergies be accommodated in the ttoro?
Yes, the ttoro recipe can be adjusted to use only finfish if participants have shellfish allergies. This should be specified at booking to allow the chef to source appropriate alternatives from the market.
Is the class suitable for complete beginners?
The class is designed for all skill levels. Chef Manex demonstrates each technique before participants replicate it with individual guidance. No prior cooking experience is required or assumed.
What language is the class conducted in?
Chef Manex teaches primarily in French. English interpretation is available; participants requiring full English instruction should confirm availability at the time of booking.
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Basque Kitchen with Chef Manex
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