Basque cuisine, like the province, is not entirely French. Using lots of tomatoes, onions, and sweet Espelette pepper, Basque dishes have a decidedly different tang to them. But while the name of this restaurant refers to Basque country, the menu covers the entire southwest. Traditional Basque dishes like pipérade (a tasty omelet loaded with peppers and onions) and axoa (a stew of veal shoulder, peppers, and onions) mingle with southwestern classics like duck foie gras and roast palombe (wood pigeon). Everything is handled with great care by the chef Renaud Marcille, who used to be the right-hand man of Alain Sederens.