Bayonne sits at the intersection of French and Basque culinary traditions, which means the food is exceptional. The city is the home of Bayonne ham — a dry-cured, salt-marsh-raised pork leg that has been produced in the Adour valley since at least the 15th century. You will find it everywhere, from market stalls to fine restaurants. Local charcutiers on the Rue du Port-Neuf and Rue d'Espagne sell it by the slice alongside other Basque specialities.
Bayonne is also one of France's great chocolate cities. Spanish Jews expelled from Spain in 1492 settled here and brought their chocolate-making knowledge with them, establishing a tradition that lasted centuries. The old chocolate-makers' quarter is still around the Rue du Port-Neuf, where several artisan chocolatiers continue the craft.