DAY 1 : BIARRITZ AND THE FESTIVE
PAYS BASQUE
Departure to
Pays Basque by
plane or TGV Tain 1st Class.
Accommodation at the prestigious
Hôtel
du Palais in
Biarritz facing
the sea and
the Casino, located in the center
of Biarritz. This
prestigious Hôtel was
the residence of Napoleon III
and Imperatrice Eugenie.
Imperial
promenade from
the lighthouse to Rocher de
la Vierge passing
by Palais Impératrice
Eugénie.
Welcome to our old farm built
in the 18th century "Borda
Berria"
for a lunch prepared
by Chef
Patrick Barrère.
Before the appetizer, Patrick
will explain you how
to prepare and cook
Foie
Gras.
After lunch, during coffee,
folkloric
dancers from
Biez Bat Bassussarry will
perform in front
of the farm and chistera
players will
entertain us on our fronton.
Relax time at Arcangues
golf or
Makila Golf
of Bassussarry,
near Borda Berria.
At sunset, dinner at the Restaurant
Chez Albert,
in the Biarritz old harbour.
DAY 2
: THE AUTHENTIC PAYS BASQUE
Visit of the cheesemongery
near Abbaye de Belloc,
by our nephew
Monk Jean-François.
Sheep cheese tasting at the
Abbaye.
Fascinating lunch on stone tables
at Venta
Anton in
Sare,
one of the nicest
villages of the Pays
Basque.
Passing through the gourmet
villages, you will taste their
specialties :
Sare
(gâteau basque), Espelette
(red pepper), Itxassou (black
cherry).
Dinner in the beautiful country
Restaurant Les
Frères Ibarboure,
prepared by
Chefs
Philippe and Martin Ibarbourre,
one star Guide Michelin.
DAY 3 : BAYONNE AND THE HISTORIC
PAYS BASQUE
Walking around the medieval
district and
the typical market place :
Bayonne
specialties : ham, basque house
linen, beret basque,
canvas
shoes, Izarra liqueur.
Bayonne,
where the Chocolate
has been imported for the 1st
time in Europe,
remains the capital of
Chocolate. Patrick
Barrère, chocolate-maker,
will show
you his skilful manufacturing.
Farewell
Lunch at Hôtel du Palais,
in the Restaurant just near
the
swimming
pool.
Departure to Paris by TGV Train
1st Class or by plane.
|