” — hold on, let me check. Hey, do you want to go eat sardines in France tonight?”
Summer means sardines in just-across-the-French-border Hendaye. It’s still Basque Country, but Frenchified; architecture sprouts Parisian flourishes, pastisseries seem infinitely more exotically attractive than their pasteleria counterparts, and syllables suddenly begin to slide languidly through nostrils.
Even I end up busting out French 101 remnants: “Bonjour, catre, merci!” Only one selection on the menu, and we want four of them.
Ten chargrilled sardines, freshly fished from the ocean just beyond the above-pictured Bay of Chingoudy. These are oversize puppies, designed to be nibbled by hand in the style of an ear of corn, delicately nursing each shred of fish flesh from out the spine. Everyone ends up eating a few dainty bones; follow them with a swig of Rioja and it doesn’t matter. The cheese is local, nutty and rich, and the Basque pastry at the end is pure butter.
And it’s sunset on the coast of France. Le sigh.