Executive Chef Bernard Ibarra

The French city of Bayonne is located in the Basque Country, one of the most unique geographical areas of the world. This autonomous region straddles the borders of France and Spain and has its own culture and language. But it’s best known the world over for its delicious local cuisine. So for Bernard Ibarra, executive chef of The Mirage and one of Bayonne’s native sons, growing up meant enjoying the best of Basque Country cooking.

“The food there is simple, invigorating and very fresh,” says Ibarra. “Cooks treat the ingredients with great respect—and there are so many wonderful foods to choose from.”

“During the Christmas season,” Ibarra says, “families in Bayonne fill the tables with local delicacies to create incomparable feasts: sautéed eels with garlic and chili, Bayonne ham (which has been mildly smoked and then cured in wine), thick cabbage and potato soup cooked with a confit of duck, and a dozen local varieties of chestnuts.”

One of Ibarra's favorite dishes, one that reminds him of home and the holidays, is the Salmis of Squab featured here. "The squab always fly through the Pyrenees late in the year. They fly by the thousands and cover the skies through the mountain passes like clouds."

RECIPE

Salmis of Squab

This exquisite entrée, featuring many traditional ingredients, is perfect for formal entertaining. The savory flavors of the squab and ham pair very nicely with either Shiraz or Pinot Noir.

Ibarra says that a Christmas Day filled with family, food and games is hard to beat in the Basque Country.