one. perfect. anchovy.
Fished from the Bay of Biscay, salted just enough, and then perfectly filleted and presented at a most perfect table. Yes, Asador Etxebarri was the ultimate foodie destination on last week’s Salt Circle Roadtrip after 4 days of great picnicking in eccentric places, sleeping in charming inns and hotels, and laughing along the backroads of Basquelandia.
Check out the Kitchen at Camont facebook page for more photos of good food and good times alond the backroads of SW France. However, sometimes one image lingers long after the others are a delicious memory. For me, it’s this quiet countryside seen from a sweet bedroom at Mendi Goika. After the perfect anchovy, we stayed here, tucked back behind the celebrated Basque coast on a hillside ringing with small bells as pastured sheep grazed the velour green.
I decided to stay a few days along the coast again, to re-entry into a more bustling world and plan the next Salt Circle Roadtrip. Perhaps this one starts on the Sea here at St.Jean de Luz and heads south along the coast where anchovies only dream of becoming ham.