Salmis de Palombe – Traditional Wood Pigeon Stew from the Basque Country 770g
Wood pigeon braised in red wine — dark, full-bodied, Basque
Sales unit: Glass 770g
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Some dishes embody an entire region. Salmis de Palombe is one of them.
In the French Basque Country, the autumn pigeon hunt has been deeply rooted in people's lives for generations – and this dark, rich stew is its culinary legacy.
The Aldabia workshop prepares it by hand in its atelier in Basse-Navarre, following the traditional style of the southwest: the aromatic meat of the wild pigeon is slowly braised in red wine with ham, mushrooms, carrots, onions, garlic, and thyme – an honest interplay of depth, spice, and warmth that develops over hours.
The result is a ragout with real character: dark, rich, with the unmistakable gamey aroma of the Palombe.
Preparation & serving tip: Gently heat in a saucepan. It pairs well with wide pappardelle, creamy mashed potatoes, or simple boiled potatoes – and definitely a good piece of rustic bread to soak up every last drop of the sauce. A characterful red wine from the southwest, such as an Irouléguy or Madiran, is recommended to accompany it.
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