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And it was forbidden to speak in basque. on the french side it's true that there was a little less pressure about talking basque, because a lot of people were coming from paris, from a big town for retirement, we're losing the basque language. >> anthony: do we drink spanish wine do we drink french wine? we drink french wine. >> marielle: french wine. >> anthony: good. ♪ >> anthony: we're in the town of ahetze at la ferme ostalapia. marielle gurtner was born and in spanish basque country but raised in france. >> marielle: we've got a very good quality of life here. the sea, the mountain, the...

Spanish basque country but raised in france. >> marielle: we've got a very good quality of life here. the sea, the mountain, the sun. >> anthony: and the food >> marielle: and the food. >> anthony: things are different here. the relationship between basque and french cultures has always been more graceful and less contentious and you can see it and feel it and taste it at the table. ventre de thon or tuna belly with tomato carpaccio. pigeon, roasted and then flambéed swerved with a tureen or pate of the same bird. >> anthony: on this side of the border are the chef's as creative or more tradi...

Ventre de thon or tuna belly with tomato carpaccio. pigeon, roasted and then flambéed served with a tureen or pate of the same bird. >> anthony: on this side of the border are the chef's as creative or more traditional? >> marielle: they're more influenced by the french cuisine which is more complex. on the other side we simplify, here it is a little bit more complex. ♪ >> anthony: why is the food so good? >> marielle: because we like eating, that's the main point. why are we going to use things which are in the freezer, you're going to try to do it always fresh very simple but with very go...

>> anthony: and the food >> marielle: and the food. >> anthony: things are different here. the relationship between basque and french cultures has always been more graceful and less contentious and you can see it and feel it and taste it at the table. ventre de thon or tuna belly with tomato carpaccio. pigeon, roasted and then flambéed swerved with a tureen or pate of the same bird. >> anthony: on this side of the border are the chef's as creative or more traditional? >> marielle: they're more influenced by the french cuisine which is more complex. on the other side we simplify, here it is a ...