In our Bigarena Travel Gourmet Assortment, the combination of Armagnac, Port and Sake allows you to explore the culinary traditions of France, Portugal and Japan. Each brings its own twist to one of our region’s most iconic products.
As well as a pretty residential street in our beloved Hendaye, “Bigaréna” (or “bigarrena” in its Basque Batua script) means second in Basque, and is the name of the Basque singer-songwriter Mezo Bigarrena. This assortment attempts, like the artist’s music, to capture essences from very different places in a single life.
The Bigaréna Gourmet Travel Assortment includes:
- Whole Foie Gras with Port (200g)
- Whole Foie Gras with Armagnac (200g)
- Whole Foie Gras with Sake (200g)
- Gourmet appetizer with Jurançon OFFERED (180g)
Weight: 780 grams
Guaranteed without preservatives, additives or colorants.
Storage: 3 years minimum, at room temperature. Keep the product in a cool, dry place away from light (cupboard, pantry or larder). Store in the refrigerator after opening and consume preferably within 15 days.
José Luis Ugarte Mezo, better known as Mezo Bigarrena (Mezo the second in Basque), was a singer-songwriter born in the Basque Country in 1951. His life ended in 1993 in Argentina, and he spent 41 years of his life stuck to a suitcase.
He spent part of his childhood in Venezuela, where his parents went in search of work, and although they returned to the Basque Country, as soon as Mezo came of age, he returned to the road. His tumultuous life as an artist took Mezo to Sweden and London, before returning to Latin America, returning to Venezuela, continuing on to Bolivia and Brazil, where he had two daughters.
In his two albums, “Viaje de vida” (1990) and “Avión” (1993, released posthumously), one can easily sense the singer’s experience of all his travels. Bossa Nova and Rock come together in a strange harmony with Spanish folklore in his songs.
Our Foie Gras tasting tips:
How to get the best texture in Foie Gras?:
To obtain the best texture for your Foie Gras, place it in the refrigerator one hour before serving. This will give the Foie Gras the ideal consistency for tasting. Allow it to cool for 5 to 10 minutes before serving.
Which bread to use with Foie Gras?:
Foie Gras has subtle flavours that can be hidden by very toasted breads. Our recommendation is to use simple flavoured breads such as peasant bread. Slightly fruity breads such as ginger can add an extra touch of flavour without overpowering the Foie Gras.
Which wine goes best with Foie Gras?:
The pairing of Foie Gras does not have just one correct answer. At Relais Gourmet, we recommend the following options:
- Pairing Foie Gras with sweet wines:
Wines such as Muscatel or Malvasia, or the French Monbazillac, Jurançon, or late Alsace, are perfect accompaniments to Foie Gras. Their natural acidity helps to harmonise the combination and makes them easy to digest.
Pairing Foie Gras with dry white wines:
Instead of harmonising, the texture of wines such as the fruity Catalan Xarel-lo, or the French Condrieu or Crozes-Hermitage, generate an interesting and elegant contrast on the palate.
Pairing Foie Gras with Champagne:
Lightly vinous champagnes are a very successful combination with our Foie Gras. The bubbles lend lightness to the apéritif, while their smoothness helps to reinforce the gourmet subtlety of good Foie Gras. We especially recommend bottles made with Pinot Noir or bottles of cava, as they are less acidic than champagne made with Chardonnay.
Pairing Foie Gras with red wine:
In the south-east of France, it is not uncommon to combine Foie Gras with full-bodied red wines. Irouleguy, Cahors, Madiran or Bergerac are some good red wines that will reinforce its flavour with the subtlety of Foie Gras. In Spanish wines, a good red wine from Ribera del Duero is a safe bet. When pairing with red wine, it is especially recommended to use a very simple tasting bread.
Find all our products in the Relais Gourmet shop and don’t hesitate to visit our blog to discover our recipes and other novelties.