How Inaki Aizpitarte, of Le Chateaubriand, Paris, Does Lunch at Home

Bon Appétit


April 1, 2014

Christine Muhlke


Aizpitarte proves that the hors d’oeuvres don’t have to be complicated to be great. They just have to be really well sourced. Here, his favorite ingredients, plus our favorite versions stateside.

1. ANCHOVIES: “All the Spanish chefs use these,” Aizpitarte says of Don Bocarte’s wild-caught, hand-prepared fish. Don Bocarte anchovies, $11 for 48 grams (approximately 7 fish);

2. GUINDILLA PEPPERS: Sweet and delicately spicy with a bright acidic bite, these pickled green peppers are a Basque tapas staple. El Navarrico guindilla peppers, $16 for 4.5 oz.;

3. OLIVES: Aizpitarte buys olives (and oil) from La Tête Dans les Olives, a tiny shop whose owner visits Sicily to find the best family farms. These Andalusian olives are a close second. Donostia Foods Manzanilla olives, $5 for 7.5 oz.;

4. TANDOORI POWDER: Octopus readily takes to this floral, spicy blend. When it’s one of just four ingredients, make sure it’s the best quality. Tandoori curry powder, $4 for 2 oz.;

5. CURED DUCK BREAST: The chef trusts the artisan Alain Grezes for his perfect seasoning and deliciously fatty preparation. Try this prosciutto-style Pekin. Smoking Goose prosciutto-style duck breast, $14 for 8 oz.;

6. BYRRH: This bittersweet wine-based aperitif (pronounced “beer”) was reintroduced to the U.S. in 2012. Sip the herbal blend on ice. Byrrh Grand Quinquina, $18 for 750 ml;

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