After a long week of work drafting business plans and letters for Martín Berasategui, all I wanted was le weekend sans ordinateur. To kick off my non-manic monday, I started with perfectly grilled txipirones at Bar Jean in Biarritz. This defines “bien marcado.” No-nonsense, get-it-right-or-don’t-do-it-at-all, garlicky goodness:
Pronounced Za-rOW-tz, this seaside town was a charming lunch break after our Txakolí visit in nearby Getaria, even on an overcast day.
Alas, here is an inside gander into the intricate workings of the squid ink raviolis I’ve been talking about. The ravioli is a key component of one of my favorite menu items, the caldo con txipirones y txip de tinta. For every order, there is one ravioli in the dish, however we fire two raviolis in the oven because they are so delicate and therefore prone to bursting in the oven. Thus we’re crafting double the amount we’re selling.
Beppe con Ravioli