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PRACTICAL DETAILS :

DAY 1 : WELCOME DAY IN THE HEART OF
PAYS BASQUE

Welcome at Charles de Gaulle airport and transfer to Biarritz by plane
    or TGV Train 1st Class.

Presentation of the planning of the week.

Accommodation and dinner at Château d'Etchaux ( 11th century),
   overlooking Saint Etienne de Baïgorry valley. Welcome by the owners
   Monsieur and Madame Pierné.

DAY 2 : SAINT JEAN PIED DE PORT AND
ITS VINEYARD

Walk and visit of the medieval citadel of Saint Jean Pied de Port.

Cooking presentation of the basque cuisine specialties by Chef Firmin
   Arrambide (2 stars Guide Michelin, 3 caps Gault et Millau).

Lunch at his Restaurant Les Pyrénées, Relais et Château.

Overlooking the Irouleguy vineyard and wine tasting at Château d'Etchaux
   by Gérard Angelovici, 1st Sommelier of France. On that occasion a wine-taste
   cup will be offered.

Dinner at the typical Restaurant Arcé in the village of Saint Etienne
   de Baïgorry.

Back to Château d'Etchaux, where staid several times King Charles Quint,
   the writer Pierre Loti, and the actor Charlie Chaplin.

DAY 3 : 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).

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.

At sunset, dinner at the Restaurant Chez Albert, in the Biarritz old harbour.

DAY 4 : BIARRITZ AND THE FESTIVE PAYS BASQUE

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.

Dinner in the beautiful country Restaurant Les Frères Ibarboure,
   prepared by Chefs Philippe and Martin Ibarbourre, one star Guide Michelin.

DAY 5 : HISTORY AND TRADITIONS IN BAYONNE

Walking around the medieval district and the typical market place.

Bayonne specialties : ham, basque house linen, beret basque,
   canvas shoes, Izarra liqueur.

Traditional Lunch and nice table dressing in the magnificent old
   apartment of our eldest daughter, in the center of Bayonne, overlooking
   the river Adour.

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.

Dinner at Auberge de la Galupe, 16th century bargeman relais,
    specialist of fish dishes.

DAY 6 : SAINT JEAN DE LUZ, THE ROYAL HARBOUR

Louis XIV married Infante of Spain in that colorful fish harbour.
   A real royal jewel.

Before the lunch at Socoa Chez Margot, a gourmet stop at Maison Adam
   for their fabulous macaroons.

Royal promenade at Ile des Faisans, and tea at Parador Charles Quint
   Fuenterabia at the Spanish boarder.

Gala dinner in the prestigious Hôtel du Palais**** Luxe in Biarritz.

DAY 7 : DEPARTURE TO PARIS

After Breakfast, departure to Paris by TGV Train 1st Class or by plane.

 This program is not contractual and could be modified according the chosen dates.

PRACTICAL DETAILS