- The
Espelette pepper (French:
piment d'Espelette
French pronunciation: [pi.mɑ̃ dɛs.pə.lɛt] ; Basque:
Ezpeletako biperra) is a
variety of Capsi**** annuum...
-
Espelette (French pronunciation: [ɛspəlɛt]; Basque: Ezpeleta; Occitan: Espeleta) is a
commune in the Pyrénées-Atlantiques
department in south-western...
- with onion,
green peppers, and
tomatoes sautéd and
flavoured with red
Espelette pepper. The
colours coincidentally reflect the
colours of the
Basque flag...
-
paprika may
replace pepper on the
dinner table,
while in
Basque cuisine,
Espelette pepper frequently replaces black pepper.[citation needed]
Seasoning ****e...
- area is
famous for the five-day Fêtes de
Bayonne and the red
peppers of
Espelette. Many
tourists come to the coast,
especially to Biarritz, and to the hills...
-
prepared with
mashed veal, onions,
tomatoes sauté and
flavoured with red
Espelette pepper. This dish was
served on the days of fairs. The
recipe is not precisely...
- in
which the
stock may be
flavoured with non-local
ingredients such as
Espelette pepper or
Pernod liquor. They can also be
served with "Mosselsaus", a...
-
Armand David, CM (7
September 1826,
Espelette – 10
November 1900, Paris) was a
Lazarist missionary Catholic priest as well as a
zoologist and a botanist...
-
managed in
conjunction with Aman Resorts.
Other changes include a new
Espelette Restaurant, with a
covered terrace, and the
Coburg Bar,
managed by Andreas...
-
Peppers with AOC of
Espelette...
