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New ZealandFlavors · Saint-Jean-de-Luz
Fish and seafood soup with tomato and piment d'Espelette, born on the boats and in the homes of the fishermen of Saint-Jean-de-Luz and Ciboure. It has its own contest at the Sea Festivals, listed in France's inventory of intangible cultural heritage.
Traditional dish from Saint-Jean-de-Luz, Nova Aquitânia
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Ttoro — Saint-Jean-de-Luz, France
Ttoro is the Basque fishermen's soup from the Labourd coast. A broth is made with onion, garlic, tomato, white wine and piment d'Espelette, the mild pepper of the Basque Country, and firm pieces of fish such as hake, monkfish and conger are cooked in it, along with mussels, shrimp or langoustines and, in some recipes, potatoes. The fish vary with the season and the day's catch.
It was born aboard boats and in the homes of the ports of Saint-Jean-de-Luz and Ciboure, which face each other in the same bay. Fishermen cooked the fish that had not been sold, and the dish later moved from family kitchens to restaurant menus. A ttoro brotherhood has existed in Ciboure since 1981.
Ttoro features in the Sea Festivals, generally held on the first weekend of September, alternating between Saint-Jean-de-Luz and Ciboure. On Saturday the ttoro contest takes place in front of the covered market; on Sunday there is a tribute to sailors lost at sea. The festivals are listed in France's inventory of intangible cultural heritage.
It is a dish to share, served in a serving dish or pot in the center of the table.
Saint-Jean-de-Luz , Nova Aquitânia
Fishermen's dish from Saint-Jean-de-Luz and Ciboure, with its own contest at the Sea Festivals.
Firm fish (hake, monkfish, conger and others, depending on the catch); mussels; shrimp or langoustines; tomato; onion; garlic; white wine; fish stock; piment d'Espelette; parsley; sometimes potatoes.
In a deep bowl, with the broth and the fish, accompanied by bread. It is served in the pot or a serving dish for several people.
All year round in the Basque ports; it gains prominence at the Sea Festivals, in early September.
Your questions
A Basque fish and seafood soup with tomato and piment d'Espelette, born among the fishermen of Saint-Jean-de-Luz and Ciboure.
At the Sea Festivals, generally on the first weekend of September, alternating between Saint-Jean-de-Luz and Ciboure. Confirm the date each year.
Both are fishermen's soups. Ttoro is Basque, includes piment d'Espelette and Atlantic fish; bouillabaisse is from Marseille, made with rockfish from the Mediterranean and saffron.
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