{"id":6321,"date":"2021-06-07T13:46:21","date_gmt":"2021-06-07T13:46:21","guid":{"rendered":"https:\/\/basquemagazine.com\/gastronomie\/"},"modified":"2023-04-11T17:35:12","modified_gmt":"2023-04-11T15:35:12","slug":"gastronomie","status":"publish","type":"page","link":"https:\/\/basquemagazine.com\/fr\/gastronomie\/","title":{"rendered":"Gastronomie"},"content":{"rendered":"\n\n\t\t<h1>\n\t\t\tTitle\n\t\t<\/h1>\n\t\t\t<p>En \u00c1lava, Biscaye, Gipuzkoa, La Rioja, Navarre et Pays Basque<\/p>\t\t\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/andree-rosier-le-chef-etoile-de-biarritz\/\" content=\"Andr\u00e9e Rosier, la chef &#8216;\u00e9toil\u00e9&#8217; de Biarritz\" \/><meta itemprop=\"datePublished\" content=\"2023-03-20\" \/><meta itemprop=\"dateModified\" content=\"2023-03-20\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/fr\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/02\/ANDREE-ROSIER-BIewsdesedARR.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"661\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/andree-rosier-le-chef-etoile-de-biarritz\/' title='Andr\u00e9e Rosier, la chef &#8216;\u00e9toil\u00e9&#8217; de Biarritz'><img width=\"970\" height=\"661\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/02\/ANDREE-ROSIER-BIewsdesedARR.jpg\" alt=\"Andr\u00e9e Rosier.\" decoding=\"async\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/02\/ANDREE-ROSIER-BIewsdesedARR.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/02\/ANDREE-ROSIER-BIewsdesedARR-300x204.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/02\/ANDREE-ROSIER-BIewsdesedARR-768x523.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-164'><a href='https:\/\/basquemagazine.com\/fr\/categorie\/gastronomie\/'>Gastronomie<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/andree-rosier-le-chef-etoile-de-biarritz\/' title='Andr\u00e9e Rosier, la chef &#8216;\u00e9toil\u00e9&#8217; de Biarritz'>Andr\u00e9e Rosier, la chef &#8216;\u00e9toil\u00e9&#8217; de Biarritz<\/a><\/h2>\n    \t<p>Chef \u00e9toil\u00e9 fran\u00e7ais et \u00e9lue &#8220;Meilleur ouvrier de France&#8221; en 2007, Andr\u00e9e Rosier sait se d\u00e9marquer par une cuisine savoureuse et raffin\u00e9e, inspir\u00e9e des saveurs et de la gastronomie du Pays basque.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/andree-rosier-le-chef-etoile-de-biarritz\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/visit-gastroh-euskadi-la-rioja-la-navarre-le-pays-basque-et-le-bearn-promeuvent-ensemble-leur-gastronomie\/\" content=\"VISIT GastrOH! Euskadi, La Rioja, la Navarre, le Pays basque et le B\u00e9arn promeuvent ensemble leur gastronomie\" \/><meta itemprop=\"datePublished\" content=\"2022-02-25\" \/><meta itemprop=\"dateModified\" content=\"2022-09-10\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/fr\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/10\/1-1.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"578\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/visit-gastroh-euskadi-la-rioja-la-navarre-le-pays-basque-et-le-bearn-promeuvent-ensemble-leur-gastronomie\/' title='VISIT GastrOH! Euskadi, La Rioja, la Navarre, le Pays basque et le B\u00e9arn promeuvent ensemble leur gastronomie'><img width=\"970\" height=\"578\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/10\/1-1.jpg\" alt=\"\" decoding=\"async\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/10\/1-1.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/10\/1-1-300x179.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/10\/1-1-768x458.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-164'><a href='https:\/\/basquemagazine.com\/fr\/categorie\/gastronomie\/'>Gastronomie<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/visit-gastroh-euskadi-la-rioja-la-navarre-le-pays-basque-et-le-bearn-promeuvent-ensemble-leur-gastronomie\/' title='VISIT GastrOH! Euskadi, La Rioja, la Navarre, le Pays basque et le B\u00e9arn promeuvent ensemble leur gastronomie'>VISIT GastrOH! Euskadi, La Rioja, la Navarre, le Pays basque et le B\u00e9arn promeuvent ensemble leur gastronomie<\/a><\/h2>\n    \t<p>Le projet GATURI vise \u00e0 am\u00e9liorer les secteurs du tourisme et de l&#8217;agroalimentaire de la zone transfrontali\u00e8re par la construction d&#8217;une &#8220;destination unique&#8221; entre la Navarre, Euskadi, La Rioja, le Pays Basque et le B\u00e9arn.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/visit-gastroh-euskadi-la-rioja-la-navarre-le-pays-basque-et-le-bearn-promeuvent-ensemble-leur-gastronomie\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t\t<!-- .pp-content-posts -->\n<h3>\n\t\tFiltrer par:\n\t<\/h3>\n\t<button>Filtrer<\/button>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/juve-camps-et-son-offre-oenotouristique-la-plus-innovante\/\" content=\"Juv\u00e9 &#038; Camps et son offre enotouristique la plus innovante\" \/><meta itemprop=\"datePublished\" content=\"2023-03-24\" \/><meta itemprop=\"dateModified\" content=\"2023-03-24\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/fr\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/03\/wftrw.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"480\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/juve-camps-et-son-offre-oenotouristique-la-plus-innovante\/' title='Juv\u00e9 &#038; Camps et son offre enotouristique la plus innovante'><img width=\"970\" height=\"480\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/03\/wftrw.jpg\" alt=\"\" decoding=\"async\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/03\/wftrw.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/03\/wftrw-300x148.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/03\/wftrw-768x380.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-164'><a href='https:\/\/basquemagazine.com\/fr\/categorie\/gastronomie\/'>Gastronomie<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/juve-camps-et-son-offre-oenotouristique-la-plus-innovante\/' title='Juv\u00e9 &#038; Camps et son offre enotouristique la plus innovante'>Juv\u00e9 &#038; Camps et son offre enotouristique la plus innovante<\/a><\/h2>\n    \t<p>&#8220;Tout au long de ces 100 ans et gr\u00e2ce \u00e0 nos cavas, nous avons particip\u00e9 aux moments les plus sp\u00e9ciaux dans les foyers de nos clients. Le moment est venu d&#8217;ouvrir les portes de Juv\u00e9 &#038; Camps et de partager notre essence avec eux&#8221;.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/juve-camps-et-son-offre-oenotouristique-la-plus-innovante\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/andree-rosier-le-chef-etoile-de-biarritz\/\" content=\"Andr\u00e9e Rosier, la chef &#8216;\u00e9toil\u00e9&#8217; de Biarritz\" \/><meta itemprop=\"datePublished\" content=\"2023-03-20\" \/><meta itemprop=\"dateModified\" content=\"2023-03-20\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/fr\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/02\/ANDREE-ROSIER-BIewsdesedARR.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"661\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/andree-rosier-le-chef-etoile-de-biarritz\/' title='Andr\u00e9e Rosier, la chef &#8216;\u00e9toil\u00e9&#8217; de Biarritz'><img width=\"970\" height=\"661\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/02\/ANDREE-ROSIER-BIewsdesedARR.jpg\" alt=\"Andr\u00e9e Rosier.\" decoding=\"async\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/02\/ANDREE-ROSIER-BIewsdesedARR.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/02\/ANDREE-ROSIER-BIewsdesedARR-300x204.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/02\/ANDREE-ROSIER-BIewsdesedARR-768x523.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-164'><a href='https:\/\/basquemagazine.com\/fr\/categorie\/gastronomie\/'>Gastronomie<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/andree-rosier-le-chef-etoile-de-biarritz\/' title='Andr\u00e9e Rosier, la chef &#8216;\u00e9toil\u00e9&#8217; de Biarritz'>Andr\u00e9e Rosier, la chef &#8216;\u00e9toil\u00e9&#8217; de Biarritz<\/a><\/h2>\n    \t<p>Chef \u00e9toil\u00e9 fran\u00e7ais et \u00e9lue &#8220;Meilleur ouvrier de France&#8221; en 2007, Andr\u00e9e Rosier sait se d\u00e9marquer par une cuisine savoureuse et raffin\u00e9e, inspir\u00e9e des saveurs et de la gastronomie du Pays basque.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/andree-rosier-le-chef-etoile-de-biarritz\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/gastromapa-deguster-le-meilleur-de-la-gastronomie-basque\/\" content=\"Gastromapa, d\u00e9guster le meilleur de la gastronomie basque\" \/><meta itemprop=\"datePublished\" content=\"2022-10-28\" \/><meta itemprop=\"dateModified\" content=\"2022-11-09\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/fr\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/10\/eddORDIZIA_PASAJES-59_15367.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"647\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/gastromapa-deguster-le-meilleur-de-la-gastronomie-basque\/' title='Gastromapa, d\u00e9guster le meilleur de la gastronomie basque'><img width=\"970\" height=\"647\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/10\/eddORDIZIA_PASAJES-59_15367.jpg\" alt=\"Ordizia, Pasajes.\" decoding=\"async\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/10\/eddORDIZIA_PASAJES-59_15367.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/10\/eddORDIZIA_PASAJES-59_15367-300x200.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/10\/eddORDIZIA_PASAJES-59_15367-768x512.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-164'><a href='https:\/\/basquemagazine.com\/fr\/categorie\/gastronomie\/'>Gastronomie<\/a><\/li><li class='taxonomy-166'><a href='https:\/\/basquemagazine.com\/fr\/categorie\/pour-profiter\/'>Pour profiter<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/gastromapa-deguster-le-meilleur-de-la-gastronomie-basque\/' title='Gastromapa, d\u00e9guster le meilleur de la gastronomie basque'>Gastromapa, d\u00e9guster le meilleur de la gastronomie basque<\/a><\/h2>\n    \t<p>L&#8217;excellence des produits et le bon travail de nos chefs sont les marques de fabrique du Pays basque. Pour promouvoir cette fa\u00e7on de concevoir la gastronomie, Euskadi Gastronomika a \u00e9t\u00e9 cr\u00e9\u00e9e et \u00e0 travers sa Gastromapa, nous montre le meilleur de la gastronomie basque dans chaque territoire.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/gastromapa-deguster-le-meilleur-de-la-gastronomie-basque\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/plus-dune-centaine-de-soleils-brillent-deja-en-euskadi\/\" content=\"Plus d&#8217;une centaine de soleils brillent d\u00e9j\u00e0 en Euskadi\" \/><meta itemprop=\"datePublished\" content=\"2022-03-01\" \/><meta itemprop=\"dateModified\" content=\"2022-05-31\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/fr\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/03\/TresSolesGuiaRepsolConMaria.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"647\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/plus-dune-centaine-de-soleils-brillent-deja-en-euskadi\/' title='Plus d&#8217;une centaine de soleils brillent d\u00e9j\u00e0 en Euskadi'><img width=\"970\" height=\"647\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/03\/TresSolesGuiaRepsolConMaria.jpg\" alt=\"Les gagnants avec la directrice du Guide Repsol, Mar\u00eda Ritter.\" decoding=\"async\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/03\/TresSolesGuiaRepsolConMaria.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/03\/TresSolesGuiaRepsolConMaria-300x200.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/03\/TresSolesGuiaRepsolConMaria-768x512.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-164'><a href='https:\/\/basquemagazine.com\/fr\/categorie\/gastronomie\/'>Gastronomie<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/plus-dune-centaine-de-soleils-brillent-deja-en-euskadi\/' title='Plus d&#8217;une centaine de soleils brillent d\u00e9j\u00e0 en Euskadi'>Plus d&#8217;une centaine de soleils brillent d\u00e9j\u00e0 en Euskadi<\/a><\/h2>\n    \t<p>Avec les nouveaux ajouts, le Pays basque ajoute un total de 101 soles dans 66 restaurants prim\u00e9s. Les restaurants du Gipuzkoa &#8216;Ama&#8217; et &#8216;Narru&#8217; sont lanc\u00e9s ; les biscayens &#8216;Gotzon&#8217;, &#8216;Jauregibarria&#8217;, &#8216;La despensa de Etxanobe&#8217; et &#8216;Remenetxe&#8217;; et l&#8217;Alava &#8216;K\u00e9a&#8217;.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/plus-dune-centaine-de-soleils-brillent-deja-en-euskadi\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/visit-gastroh-euskadi-la-rioja-la-navarre-le-pays-basque-et-le-bearn-promeuvent-ensemble-leur-gastronomie\/\" content=\"VISIT GastrOH! Euskadi, La Rioja, la Navarre, le Pays basque et le B\u00e9arn promeuvent ensemble leur gastronomie\" \/><meta itemprop=\"datePublished\" content=\"2022-02-25\" \/><meta itemprop=\"dateModified\" content=\"2022-09-10\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/fr\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/10\/1-1.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"578\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/visit-gastroh-euskadi-la-rioja-la-navarre-le-pays-basque-et-le-bearn-promeuvent-ensemble-leur-gastronomie\/' title='VISIT GastrOH! Euskadi, La Rioja, la Navarre, le Pays basque et le B\u00e9arn promeuvent ensemble leur gastronomie'><img width=\"970\" height=\"578\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/10\/1-1.jpg\" alt=\"\" decoding=\"async\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/10\/1-1.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/10\/1-1-300x179.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/10\/1-1-768x458.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-164'><a href='https:\/\/basquemagazine.com\/fr\/categorie\/gastronomie\/'>Gastronomie<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/visit-gastroh-euskadi-la-rioja-la-navarre-le-pays-basque-et-le-bearn-promeuvent-ensemble-leur-gastronomie\/' title='VISIT GastrOH! Euskadi, La Rioja, la Navarre, le Pays basque et le B\u00e9arn promeuvent ensemble leur gastronomie'>VISIT GastrOH! Euskadi, La Rioja, la Navarre, le Pays basque et le B\u00e9arn promeuvent ensemble leur gastronomie<\/a><\/h2>\n    \t<p>Le projet GATURI vise \u00e0 am\u00e9liorer les secteurs du tourisme et de l&#8217;agroalimentaire de la zone transfrontali\u00e8re par la construction d&#8217;une &#8220;destination unique&#8221; entre la Navarre, Euskadi, La Rioja, le Pays Basque et le B\u00e9arn.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/visit-gastroh-euskadi-la-rioja-la-navarre-le-pays-basque-et-le-bearn-promeuvent-ensemble-leur-gastronomie\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/huile-et-vin-deux-des-tresors-de-la-rioja-alavesa\/\" content=\"Huile et vin, deux des tr\u00e9sors de la Rioja Alavesa\" \/><meta itemprop=\"datePublished\" content=\"2022-02-03\" \/><meta itemprop=\"dateModified\" content=\"2022-09-10\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/fr\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/02\/edit-01149_10301.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"551\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/huile-et-vin-deux-des-tresors-de-la-rioja-alavesa\/' title='Huile et vin, deux des tr\u00e9sors de la Rioja Alavesa'><img width=\"970\" height=\"551\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/02\/edit-01149_10301.jpg\" alt=\"R\u00e9colte dans la Rioja Alavesa. \u00a9BasqueTour\" decoding=\"async\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/02\/edit-01149_10301.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/02\/edit-01149_10301-300x170.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/02\/edit-01149_10301-768x436.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-164'><a href='https:\/\/basquemagazine.com\/fr\/categorie\/gastronomie\/'>Gastronomie<\/a><\/li><li class='taxonomy-168'><a href='https:\/\/basquemagazine.com\/fr\/categorie\/des-plans\/'>Des Plans<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/huile-et-vin-deux-des-tresors-de-la-rioja-alavesa\/' title='Huile et vin, deux des tr\u00e9sors de la Rioja Alavesa'>Huile et vin, deux des tr\u00e9sors de la Rioja Alavesa<\/a><\/h2>\n    \t<p>Parmi les vignobles qui caract\u00e9risent la Rioja Alavesa, on trouve l&#8217;un des grands inconnus de la r\u00e9gion: l&#8217;olivier et l&#8217;huile d&#8217;olive. Un plan de deux jours parfait pour d\u00e9couvrir ces deux tr\u00e9sors de la r\u00e9gion.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/huile-et-vin-deux-des-tresors-de-la-rioja-alavesa\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/maison-deuza-un-voyage-par-les-aromes-a-saint-jean-de-luz\/\" content=\"Maison Deuza, un voyage par les ar\u00f4mes \u00e0 Saint Jean de Luz\" \/><meta itemprop=\"datePublished\" content=\"2021-12-24\" \/><meta itemprop=\"dateModified\" content=\"2022-05-31\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/fr\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/IMG-4435-002.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"768\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/maison-deuza-un-voyage-par-les-aromes-a-saint-jean-de-luz\/' title='Maison Deuza, un voyage par les ar\u00f4mes \u00e0 Saint Jean de Luz'><img width=\"970\" height=\"768\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/IMG-4435-002.jpg\" alt=\"Interior de Maison Deuza\" decoding=\"async\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/IMG-4435-002.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/IMG-4435-002-300x238.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/IMG-4435-002-768x608.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-164'><a href='https:\/\/basquemagazine.com\/fr\/categorie\/gastronomie\/'>Gastronomie<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/maison-deuza-un-voyage-par-les-aromes-a-saint-jean-de-luz\/' title='Maison Deuza, un voyage par les ar\u00f4mes \u00e0 Saint Jean de Luz'>Maison Deuza, un voyage par les ar\u00f4mes \u00e0 Saint Jean de Luz<\/a><\/h2>\n    \t<p>Depuis sa cr\u00e9ation en 1920, apr\u00e8s la Premi\u00e8re Guerre mondiale, la Maison Deuza n&#8217;a cess\u00e9 de colorer les rues de Saint-Jean-de-Luz de ses doux ar\u00f4mes de caf\u00e9s et de th\u00e9s&#8230; une visite \u00e0 recommander.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/maison-deuza-un-voyage-par-les-aromes-a-saint-jean-de-luz\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/nous-avons-cree-quelque-chose-dunique-joxe-mari-aizega-directeur-du-basque-culinary-center\/\" content=\"&#8220;Nous avons cr\u00e9\u00e9 quelque chose d&#8217;unique&#8221; Joxe Mari Aizega, Directeur du Basque Culinary Center\" \/><meta itemprop=\"datePublished\" content=\"2021-12-17\" \/><meta itemprop=\"dateModified\" content=\"2022-05-31\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/fr\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/r2.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"642\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/nous-avons-cree-quelque-chose-dunique-joxe-mari-aizega-directeur-du-basque-culinary-center\/' title='&#8220;Nous avons cr\u00e9\u00e9 quelque chose d&#8217;unique&#8221; Joxe Mari Aizega, Directeur du Basque Culinary Center'><img width=\"970\" height=\"642\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/r2.jpg\" alt=\"Joxe Mari Aizega, Directeur de Basque Culinary Center.\" decoding=\"async\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/r2.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/r2-300x199.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/r2-768x508.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-164'><a href='https:\/\/basquemagazine.com\/fr\/categorie\/gastronomie\/'>Gastronomie<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/nous-avons-cree-quelque-chose-dunique-joxe-mari-aizega-directeur-du-basque-culinary-center\/' title='&#8220;Nous avons cr\u00e9\u00e9 quelque chose d&#8217;unique&#8221; Joxe Mari Aizega, Directeur du Basque Culinary Center'>&#8220;Nous avons cr\u00e9\u00e9 quelque chose d&#8217;unique&#8221; Joxe Mari Aizega, Directeur du Basque Culinary Center<\/a><\/h2>\n    \t<p>Au Guide Michelin 2022, trois anciens \u00e9l\u00e8ves du Centre Culinaire Basque ont obtenu une \u00e9toile. Il doit y avoir une raison. Son directeur, Joxe Mari Aizega, revient pour BasqueMagazine sur la trajectoire et l&#8217;avenir de cette universit\u00e9 gastronomique basque.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/nous-avons-cree-quelque-chose-dunique-joxe-mari-aizega-directeur-du-basque-culinary-center\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/decouvrez-la-route-du-fromage-a-travers-lalava\/\" content=\"D\u00e9couvrez la route du fromage \u00e0 travers l&#8217;Alava\" \/><meta itemprop=\"datePublished\" content=\"2021-12-09\" \/><meta itemprop=\"dateModified\" content=\"2022-09-10\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/fr\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/alubias-009B.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"565\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/decouvrez-la-route-du-fromage-a-travers-lalava\/' title='D\u00e9couvrez la route du fromage \u00e0 travers l&#8217;Alava'><img width=\"970\" height=\"565\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/alubias-009B.jpg\" alt=\"Queso de Idiazabal\" decoding=\"async\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/alubias-009B.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/alubias-009B-300x175.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/alubias-009B-768x447.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-164'><a href='https:\/\/basquemagazine.com\/fr\/categorie\/gastronomie\/'>Gastronomie<\/a><\/li><li class='taxonomy-166'><a href='https:\/\/basquemagazine.com\/fr\/categorie\/pour-profiter\/'>Pour profiter<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/decouvrez-la-route-du-fromage-a-travers-lalava\/' title='D\u00e9couvrez la route du fromage \u00e0 travers l&#8217;Alava'>D\u00e9couvrez la route du fromage \u00e0 travers l&#8217;Alava<\/a><\/h2>\n    \t<p>\u00c1lava se distingue par la production artisanale de produits alimentaires li\u00e9s \u00e0 l&#8217;agriculture et \u00e0 l&#8217;\u00e9levage, et parmi ceux-ci, le fromage brille de sa propre lumi\u00e8re. L&#8217;un des meilleurs fromages du monde est produit ici : le fromage Idiazabal, \u00e9labor\u00e9 avec du lait pur de brebis Latxa ou Carranzana.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/decouvrez-la-route-du-fromage-a-travers-lalava\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/vous-voulez-faire-bonne-figure-lors-dune-degustation\/\" content=\"Vous voulez faire bonne figure lors d&#8217;une d\u00e9gustation?\" \/><meta itemprop=\"datePublished\" content=\"2021-11-17\" \/><meta itemprop=\"dateModified\" content=\"2022-09-10\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/fr\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/cocinillas_234989706_116368.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"546\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/vous-voulez-faire-bonne-figure-lors-dune-degustation\/' title='Vous voulez faire bonne figure lors d&#8217;une d\u00e9gustation?'><img width=\"970\" height=\"546\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/cocinillas_234989706_116368.jpg\" alt=\"\" decoding=\"async\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/cocinillas_234989706_116368.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/cocinillas_234989706_116368-300x169.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/cocinillas_234989706_116368-768x432.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-164'><a href='https:\/\/basquemagazine.com\/fr\/categorie\/gastronomie\/'>Gastronomie<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/vous-voulez-faire-bonne-figure-lors-dune-degustation\/' title='Vous voulez faire bonne figure lors d&#8217;une d\u00e9gustation?'>Vous voulez faire bonne figure lors d&#8217;une d\u00e9gustation?<\/a><\/h2>\n    \t<p>Apr\u00e8s les vendanges et en attendant de d\u00e9guster le nouveau mill\u00e9sime, nous vous proposons un vocabulaire de base pour comprendre et mettre en pratique une d\u00e9gustation de vin. Dans le monde du vin, on utilise de nombreux termes techniques qui d\u00e9passent les connaissances g\u00e9n\u00e9rales des personnes non instruites. Produit par D.O. Vinos de Navarra.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/vous-voulez-faire-bonne-figure-lors-dune-degustation\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/une-excellente-recolte-en-navarre-sacheve\/\" content=\"Une excellente r\u00e9colte en Navarre s&#8217;ach\u00e8ve\" \/><meta itemprop=\"datePublished\" content=\"2021-11-17\" \/><meta itemprop=\"dateModified\" content=\"2022-09-10\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/fr\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/Fin_Vendimia.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"485\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/une-excellente-recolte-en-navarre-sacheve\/' title='Une excellente r\u00e9colte en Navarre s&#8217;ach\u00e8ve'><img width=\"970\" height=\"485\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/Fin_Vendimia.jpg\" alt=\"\" decoding=\"async\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/Fin_Vendimia.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/Fin_Vendimia-300x150.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/Fin_Vendimia-768x384.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-164'><a href='https:\/\/basquemagazine.com\/fr\/categorie\/gastronomie\/'>Gastronomie<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/une-excellente-recolte-en-navarre-sacheve\/' title='Une excellente r\u00e9colte en Navarre s&#8217;ach\u00e8ve'>Une excellente r\u00e9colte en Navarre s&#8217;ach\u00e8ve<\/a><\/h2>\n    \t<p>La coupe de la derni\u00e8re grappe de raisin, dirig\u00e9e par la conseill\u00e8re du gouvernement de Navarre, Itziar G\u00f3mez, marque officiellement la fin d&#8217;une r\u00e9colte au cours de laquelle pr\u00e8s de 60 millions de kilos de raisin ont \u00e9t\u00e9 r\u00e9colt\u00e9s dans d&#8217;excellentes conditions.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/une-excellente-recolte-en-navarre-sacheve\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/julie-andrieu-la-cuisine-populaire-est-un-bon-moyen-de-comprendre-un-pays\/\" content=\"Julie Andrieu : \u00ab La cuisine populaire est un bon moyen de comprendre un pays \u00bb\" \/><meta itemprop=\"datePublished\" content=\"2021-11-16\" \/><meta itemprop=\"dateModified\" content=\"2022-05-31\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/fr\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/f0c8db07-8990-400b-bf00-08feb57d235b_julie-600x405-1.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"655\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/julie-andrieu-la-cuisine-populaire-est-un-bon-moyen-de-comprendre-un-pays\/' title='Julie Andrieu : \u00ab La cuisine populaire est un bon moyen de comprendre un pays \u00bb'><img width=\"970\" height=\"655\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/f0c8db07-8990-400b-bf00-08feb57d235b_julie-600x405-1.jpg\" alt=\"Julie Andrieu participara en la edici\u00f3n de este a\u00f1o\" decoding=\"async\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/f0c8db07-8990-400b-bf00-08feb57d235b_julie-600x405-1.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/f0c8db07-8990-400b-bf00-08feb57d235b_julie-600x405-1-300x203.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/11\/f0c8db07-8990-400b-bf00-08feb57d235b_julie-600x405-1-768x519.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-164'><a href='https:\/\/basquemagazine.com\/fr\/categorie\/gastronomie\/'>Gastronomie<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/fr\/gastronomie\/julie-andrieu-la-cuisine-populaire-est-un-bon-moyen-de-comprendre-un-pays\/' title='Julie Andrieu : \u00ab La cuisine populaire est un bon moyen de comprendre un pays \u00bb'>Julie Andrieu : \u00ab La cuisine populaire est un bon moyen de comprendre un pays \u00bb<\/a><\/h2>\n    \t<p>La Fran\u00e7aise participera cette ann\u00e9e au SS Gastronomika en tant que Prix du journalisme gastronomique et elle le fera \u00e0 coup s\u00fbr avec le sourire aux l\u00e8vres. Celui-l\u00e0 m\u00eame qui l&#8217;a accompagn\u00e9 pendant les 20 ans qu&#8217;il communique son amour pour la gastronomie \u00e0 partir, principalement, de la t\u00e9l\u00e9vision fran\u00e7aise.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/julie-andrieu-la-cuisine-populaire-est-un-bon-moyen-de-comprendre-un-pays\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t\t<!-- .pp-content-posts -->\n<h2>\n\t\tS&#8217;abonner \u00e0 notre newsletter\n\t<\/h2>\n\t<p>Nous disposons d&#8217;un contenu touristique de la meilleure qualit\u00e9 et nous le livrons dans votre bo\u00eete de r\u00e9ception tous les quinze jours.<\/p>\n\t\n\t\t\t<form id=\"sib_signup_form_5\" method=\"post\" class=\"sib_signup_form\">\n\t\t\t\t<div class=\"sib_loader\" style=\"display:none;\"><img\n\t\t\t\t\t\t\tsrc=\"https:\/\/basquemagazine.com\/wp-includes\/images\/spinner.gif\" alt=\"loader\"><\/div>\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_action\" value=\"subscribe_form_submit\">\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_id\" value=\"5\">\n                <input type=\"hidden\" name=\"sib_form_alert_notice\" value=\"Veuillez remplir ce champ\">\n                <input type=\"hidden\" name=\"sib_form_invalid_email_notice\" value=\"Votre adresse email est invalide\">\n                <input type=\"hidden\" name=\"sib_security\" value=\"371ac80af9\">\n\t\t\t\t<div class=\"sib_signup_box_inside_5\">\n\t\t\t\t\t<div style=\"\/*display:none*\/\" class=\"sib_msg_disp\">\n\t\t\t\t\t<\/div>\n                    \t\t\t\t\t<div class=\"formulario-inscripcion\">\r\n  <div class=\"correo\">\r\n    <p class=\"sib-email-area\">\r\n     <input type=\"email\" class=\"sib-email-area\" name=\"email\" required=\"required\" placeholder=\"Entrer votre Email\">\r\n    <\/p>\r\n  <\/div>\r\n  <div class=\"boton\">\r\n    <p>\r\n      <input type=\"submit\" class=\"sib-default-btn\" value=\"Je veux m'inscrire\">\r\n    <\/p>\r\n  <\/div>\r\n<\/div>\t\t\t\t<\/div>\n\t\t\t<\/form>\n\t\t\t<style>\n\t\t\t\tform#sib_signup_form_5 p.sib-alert-message {\n    padding: 6px 12px;\n    margin-bottom: 20px;\n    border: 1px solid transparent;\n    border-radius: 4px;\n    -webkit-box-sizing: border-box;\n    -moz-box-sizing: border-box;\n    box-sizing: border-box;\n}\nform#sib_signup_form_5 p.sib-alert-message-error {\n    background-color: #f2dede;\n    border-color: #ebccd1;\n    color: #a94442;\n}\nform#sib_signup_form_5 p.sib-alert-message-success {\n    background-color: #dff0d8;\n    border-color: #d6e9c6;\n    color: #3c763d;\n}\nform#sib_signup_form_5 p.sib-alert-message-warning {\n    background-color: #fcf8e3;\n    border-color: #faebcc;\n    color: #8a6d3b;\n}\n\t\t\t<\/style>\n\t\t\t\n\n","protected":false},"excerpt":{"rendered":"<p>Title En \u00c1lava, Biscaye, Gipuzkoa, La Rioja, Navarre et Pays Basque Gastronomie Andr\u00e9e Rosier, la chef &#8216;\u00e9toil\u00e9&#8217; de Biarritz Chef \u00e9toil\u00e9 fran\u00e7ais et \u00e9lue &#8220;Meilleur ouvrier de France&#8221; en 2007, Andr\u00e9e Rosier sait se d\u00e9marquer par une cuisine savoureuse et raffin\u00e9e, inspir\u00e9e des saveurs et de la gastronomie du Pays basque. Seguir leyendo Gastronomie VISIT&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[154],"tags":[],"etiquetas_hoteles":[],"class_list":["post-6321","page","type-page","status-publish","hentry","category-page-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.5 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gastronomie - BasqueMagazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gastronomie\" \/>\n<meta property=\"og:description\" content=\"Title En \u00c1lava, Biscaye, Gipuzkoa, La Rioja, Navarre et Pays Basque Gastronomie Andr\u00e9e Rosier, la chef &#8216;\u00e9toil\u00e9&#8217; 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