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Roasted Suckling Pig |
![photo thumb_IMG_1359_1024_zpsuflelvki.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/thumb_IMG_1359_1024_zpsuflelvki.jpg)
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The restaurant is situated in the pier of Redondo Beach. They serve authentic cuisine of Basque, where Bernard is from. The place has a nice beach town casual ambience.
![photo thumb_IMG_1363_1024_zpsgucmdnql.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/thumb_IMG_1363_1024_zpsgucmdnql.jpg)
![photo thumb_IMG_1368_1024_zpsorlmi5de.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/thumb_IMG_1368_1024_zpsorlmi5de.jpg)
![photo thumb_IMG_1364_1024_zps9oc4uvg7.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/thumb_IMG_1364_1024_zps9oc4uvg7.jpg)
![photo thumb_IMG_1366_1024_zpsv4vaitzu.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/thumb_IMG_1366_1024_zpsv4vaitzu.jpg)
We were there for a special dinner event, which they call, "Paladare" dinner. It's a private supper club created by Jessica and Bernard. The chef creates special Basque-style dinner course for the guests. We were ones of 10 lucky guests of the night. After their home-crafted Paladare chips (quite addictive), we started with the following dishes.
Spanish Coca with cured ham, logo and Manchego cheese.
Croquetas de Bacalao
Lengua Pintxo (braised beef tongue)
Baked oyster with Spinach and Patxaran
![photo thumb_IMG_1377_1024_zps756vwpeq.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/thumb_IMG_1377_1024_zps756vwpeq.jpg)
![photo thumb_IMG_1378_1024_zpstyybx5jc.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/thumb_IMG_1378_1024_zpstyybx5jc.jpg)
![photo thumb_IMG_1379_1024_zpscwjvb4e1.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/thumb_IMG_1379_1024_zpscwjvb4e1.jpg)
![photo thumb_IMG_1372_1024_zpsx70gmctt.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/thumb_IMG_1372_1024_zpsx70gmctt.jpg)
![photo thumb_IMG_1380_1024_zpsfhb67qxm.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/thumb_IMG_1380_1024_zpsfhb67qxm.jpg)
The main courses were...
Halibut crudo, lime, local avocado, red onion
Seared duck breast, braised fennel, pomegranate molasses
Shrimp fideos, sauteed shrimp, angel hair, pimento stew
Slow-roasted suckling pig Basque style, tikiro salsa, espelette, saffron rice
Yes, we ate all of them!
![photo thumb_IMG_1381_1024_zps6kao6lue.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/thumb_IMG_1381_1024_zps6kao6lue.jpg)
![photo thumb_IMG_1383_1024_zps14jrlz2l.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/2014/thumb_IMG_1383_1024_zps14jrlz2l.jpg)
Dessert trio...fig tatin, bread pudding, and Basque flan. Wow, the dinner was outstanding! It was a real happy party with fun people, great food and lots of wine.