We are preparing, this year, a series of food and cider pairings created by our partner chefs. We start with a Banka trout with smoked salt, Beltza Mayo and Crackers, from Chez martin by Lionel Elissalde.
Lionel Elissalde : ” Basque cider, not very sweet and slightly bitter, matches perfectly with various dishes. Remained for a long time associated to the Côte de Boeuf, it marries particularly well with fish. For example, it will be interesting with a white cod. Here, with a Banka trout, it’s the punchy deal between the iodine flavors and the bitterness of cider”