Axoa, which means “chopped” in Basque, is said to date back to the 13th century. At that time we were already cooking minced beef in many villages in the Basque Country. Espelette pepper, known for its antiseptic and anti-bacterial properties, helps preserve meat and fully plays its role of flavor enhancer. It was a festive dish served especially at fairs and village festivals.
Still according to the legend, it was enough for Mayi Darraidou, restaurant owner, in Espelette, to replace the beef with the veal. and here is the Axoa that everyone knows.
The recipe from Maison Biraben:
For a good Veal Axoa you need: good veal, peppers, onion, Espelette pepper, garlic, thyme, bay leaf salt pepper and “#%ùµ¤$@`è=}”. This is the secret of Maison Biraben!
Pierre and Cyrille Biraben who will never reveal the secret in question, readily confess that this dish from our Basque neighbors is both simple and very good, if you put in it, like in rugby, the right ingredients, first and foremost veal.
The source :
A large share of the calf supply of Maison Biraben comes from “Viandes du Haut Béarn”, a company located in Oloron and directed by Franck Amodru and Cyril Beudou. The calves come from local farms located in Maspie, Lème, Soeix, or St Pée sur Nivelle.
Axoa points of sale:
- Coarraze shop (Bénéjacq/Nay roundabout)
- Pau shop (rue Bonado)
- Halles de Nay stall
- Stall of the Halles de Pau
- New point of sale in Lons (11, Avenue Marcel Dassault)
Axoa is available in jars, concerves or as a catered meal (Halles de Nay and de Pau). To go well with steamed potatoes or rice, but Pierre Biraben prefers it with large duck fat fries. Goodbye diet…
– Credit: Maison Biraben