Piperade

The Basque Country is a mountainous region that spans the border between France and Spain and is home to a culture that dates back hundreds of years and a cuisine that has been passed down through generations. Even Patricia Wells referred to it as "one of the few locations in France that possesses spice" when she wrote about it. Piperade, which was opened in downtown San Francisco in 2002 by Chef Gerald Hirigoyen and his wife Cameron, is responsible for bringing these traditional flavors to the area. The proprietors of the establishment call the cuisine served there "West Coast Basque Cuisine," and they say it bridges the gap between French, Spanish, and Basque culinary traditions by emphasizing the use of fresh, locally sourced ingredients in each of those cuisines. The restaurant Piperade, which was given its name after the traditional Basque dish consisting of simmering peppers, tomatoes, and garlic and topped with slices of ham and an egg that had been poached, serves delectable dishes in an intimate setting that is ideal for date nights, business meetings, or gatherings with family and friends. It is our pleasure to introduce you to the Lauburu Room! The space, which gets its name from the traditional Basque cross that stands for Spirit and Life, offers a one-of-a-kind and completely private environment for gatherings of up to 36 people for seated events and up to 45 guests for receptions that are standing only. At Lauburu, you can enjoy a lively atmosphere for any occasion, from an informal luncheon to an elegant cocktail soirée to a formal dinner served at a table: Lauburu offers a variety of menu options that can be customized to the specific preferences of your group, along with wine pairings and individualized service.