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FrontRunners: Back to Basque

Scott Haas

Alain Ducasse has returned to his roots with Ostapé (+, www.alain-ducasse.com), an inn and restaurant located in the heart of Basque country in southwestern France. Born and raised in nearby Landes, Ducasse has always drawn from the flavors of this region between the Atlantic Ocean and the Mediterranean Sea, and head chef Alain Souliac, who presides over Ducasse’s menu at Ostapé, relies solely on local ingredients such as tuna from purveyors in Saint-Jean-de-Luz and vegetables from the Biarritz farmers’ market and Ostapé’s two gardens. The resulting dishes offer a delightful glimpse into the origins of Ducasse’s cuisine.

Photo by Rod Foster
Photo courtesy of TRG-AMR North America
Photo by Darin Schnabel
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