Authentic and bold at the same time, our Bitartenia Gourmet Assortment is the marriage of traditions from different frontiers. You will find elegant products with character, with five Foie Gras combining traditional and original flavours, and two Gourmet appetizers.
As well as a street in our beloved Hendaye, “bitartenia” is a derivation of the Basque “bitartean”, which means “between two places”. That is what we wanted to express with this assortment, which lies between tradition and innovation, and at the same time between different frontiers.
The Bitartenia Gourmet Assortment includes:
- Whole Foie Gras with fine Champagne (200g)
- Whole Foie Gras with Sauternes (200g)
- Whole Foie Gras with Port (200g)
- Whole Foie Gras with Armagnac (200g)
- Whole Foie Gras with Sake (200g)
- Gourmet Appetizer with Jurançon OFFERED (180g)
- Gourmet Appetizer with Armagnac OFFERED (180g)
total weight : 1,36 kg
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.
The Basque Country, a land between borders:
For those unfamiliar with the history of the Basque people, the Basque Country is a somewhat complex concept to understand. A quick Google search will probably reveal the Spanish autonomous community of the Basque Country. But if the Basque Country is a Spanish community, how can we be both Basque and French?
The truth is that what is politically known as the Basque Country comprises only three of the seven territories with which it is culturally associated, with the Spanish community of Navarre and part of south-western France covering the rest.
Euskera itself, the language of the Basque people, was until recently not homogeneous either. Not only did it have variations among the seven Basque cultural territories, but it even had variations from one people to another on a regular basis (the so-called Euskalkis). Today a homogeneous and modernised version has been created, called Euskera Batua (united Basque), but Euskalkis can still be heard in many parts of its 7 territories.
Gastronomy is undoubtedly one of the great identifiers of the Basque people. As different as the arid lands of Navarre may be from the mountainous villages of the Pyrenees, or the lustrous French Landes, in all these places we can find the unmistakable touch of delicious Basque cuisine.
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.