maure maureen girt was born in the french basque. things are different here. the relationship between basque and french cultures have always been more graceful and less contentious. you can see it and feel it and taste it at the table. tuna belly with tomato carpaccio. pigeon roasted and then flambeed and served with a pate of the same bird. on this side of the border, are the chefs creative or more traditional? they are influenced by the french pigeon which is more complex. on the other side, we simplify. here it s a little bit more complex. why is the food so good? because we like eating. that s the main point. why are we going to use things