Birthday

Basque Country and Landes apéro

A little spread with produce bought during France Passion stopovers (a French scheme where you park your camper overnight at farms and estates) in the Basque Country…. if you ever go!!

Preparation 1 h
Servings serves 6
Difficulty Easy
Recette d'apéro du pays basque et des Landes — terrine de boudin et baguette aux céréales

Preparation

Good Basque Country addresses

Duck-liver rillettes from Chantal and Johany Gervreau — EARL Thoumiou in Saint-Pandelon in the Landes (just before you reach the Basque Country). They contain 50% foie gras, lean duck, duck fat, salt and pepper.

South-western black pudding terrine — SCEA Cantou in Nousty in the Basque Country. It’s a spiced black pudding (cinnamon in particular) that you spread on bread.

Chorizo from the Agerria farm run by Bernadette and Jean-Claude Pochelu in Saint-Martin-d’Arberoue…

A whole ham bought in Saint-Étienne-de-Baïgorry

  1. Step 1

    Cut the baguettes into thin slices.

    Spread the black pudding terrine and the rillettes over them.

    Cut the figs in half, tuck very thinly sliced ham between the two halves and close the fig with a little wooden pick.

    Slice some chorizo thinly.

    There… it’s ready!

Nutritional values per serving
Recette pour 1 personne
Calories
217
kcal
Protein
7,5
grams
Carbohydrates
43,3
grams
Fat
2,1
grams
Fibre
4,2
grams
Estimated values, calculated automatically from the ingredients' nutritional data.

Recipe by

Martine Pineau

Published on 19 juin 2026 All my recipes

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