The short circuit is the most direct route between the producer and the consumer with at most a single intermediary. It is by following this concept that the Eusk’Halles store opened its doors a year ago at the foot of the Larraidy subdivision, a stone’s throw from the city center. In this flavor side issue, we discover the daily life of a short circuit store and we cook with chefs from the Basque Country, Sylvain Layrisse, Sam Maingret and Battitt Barbace from the Argia hotel restaurant.
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