Day 1: Arrival to Biarritz
Upon arrival, your driver meets you at the arrivals hall of the Biarritz Pays Basque Airport (or Biarritz train station) holding a sign with your name on it and takes you to your Arcangues Villa accommodation.

Dinner is included.

Day 2: Biarritz Food Tour
Following breakfast, you start a tour to the Basque Region, or 'Euskadi as locals name it is unlike the rest of the French regions. The Basque people are very proud, and they captivate all who visit. 

From the dramatic cliffs to the sandy beaches, there is nothing not to love about the landscape here. In just one hour you can go from the rugged Pyrenees Mountains to the Atlantic Coastline. 

Biarritz is an exceptional destination located in the heart of the Basque Country. Recently, the French Government has chosen the brand Biarritz-Basque Country, a jewel of international tourism, to underline the advantages of tourism in France, along with 19 other destinations.

Today you explore Biarritz from a culinary side as you taste the famed Espelette chili pepper, the pride of the Basque Country. Red, lustrous, gently spiced and full of fruity flavor, it forms the basis of many Basque recipes, including the famous piperade, an omelettte of peppers and tomatoes.

After the tour, you return to the accommodation at about 5 pm and have the rest of the day at leisure.

Your Michelin Star Chef cooks the dinner for you and with you (for those who want to learn more about French cooking) each evening using local recipes and seasonal products picked daily.

Breakfast, Lunch and Dinner are included.

Day 3: Highlights of Bayonne
Following breakfast, you travel to Bayonne, with its significant architectural heritage and rich history. Bayonne has strong policies on heritage and culture and obtained France's official “Town of Art & History” status in 2012, in recognition of 2,000 years of history and rich heritage.

Enjoy Jambon de Bayonne, which is the best ham in the world! Together with the guide, you learn how this beautiful meat is produced – from the field to the plate. The local culinary scene is a combination of French and Spanish dishes and you get to enjoy it as part of our tour. 

Vibrant and brightly coloured, sea fish is a hero ingredient in the cuisine of the Basque coast, as well as the dish of marmitako, a stew of Atlantic tuna fish cooked with olive oil and vegetables, and a plate of chipirons, small local squid served in their ink or with a serving of onion and pepper marmalade. As well as the pork used for making ham and charcuterie, other meats also occupy an important place in Basque cuisine

After the tour, you return to the accommodation at about 5 pm and have the rest of the afternoon free.

Your Michelin Star Chef cooks the dinner for you and with you.

Breakfast, Lunch and Dinner are included.

Day 4: Tour to Espelette and Ainhoa
Following breakfast, you start a tour to Basque villages and country landscapes. San Sebastian is incredible, but if you really want to sink your teeth into Basque culture then a day trip to one of its quaint little villages is also a must. 

Espelette and Ainhoa are amongst the most well-known villages – mostly because of its famous peppers. The houses here are built in the traditional Basque manner and the streets are lined with boutiques and artisanal markets selling homemade chocolates among other delights.

Poulet Basquaise is a dish of chicken pieces sautéed with onions and peppers, then cooked slowly with a glass of white wine. 

A trip to this region would not be complete, without trying the famous dessert of gâteau basque - filled with custard or, more traditionally, blackberry jam.

After the tour, you return to the accommodation at about 5 pm and have the rest of the afternoon free.

Your Michelin Star Chef cooks the dinner for you and with you.

Breakfast, Lunch and Dinner are included.

Day 5: Day at Leisure
Following breakfast, you have a day at leisure. You may travel to the city to explore its museums, shops, and galleries or stay in the countryside and enjoy the beauty of the Basque countryside. 

Traditionally in the evening, your Michelin Star Chef cooks the dinner for you and with you.

Breakfast and Dinner are included.

Day 6: Tour to Saint-Jean-de-Luz
Following breakfast, embark on a trip to Saint-Jean-de-Luz, one more village worth visiting. 

This glimmering, gold beach is right in the center of the town and is perfect for laying out in the sun, listening to the waves lap the shore. Around 40km – 30 miles to the east of Saint-Jean-de-Luz is Saint-Jean-Pied-de-Port. This town is imbued with historical significance because it is a strategic point on the Camino de Santiago de Compostella pilgrimage route.

Together you visit St Jean Pied de Port market and fill baskets with cheeses, fresh vegetables, and seafood. At the end of the tour day, you sample a few pintxos (snacks) pairing with a glass or two of Irouléguy, the only AOC-certified vineyard in the Basque Country.

After the tour, you return to the accommodation at about 5 pm and have the rest of the afternoon free.

Your Michelin Star Chef cooks the dinner for you and with you.

Breakfast, Lunch and Dinner are included.

Day 7: Gourmet Adventure in Ciboure and Navarre
Following breakfast, you start a tour with a great possibility to buy a traditional product in the Basque Region. It allows you to take a part of this fascinating region home with you, together with great memories from France. 

A popular gift to take home is a pair of authentic Basque espadrilles sandals, “handicraft” household linen or a traditional Basque Beret. As part of our tour, you get to visit workshops where these beautiful items are made.

You also visit two amazing restaurants in France. The first, Chez Mattin in a small Ciboure village. On the menu, duck confit, their legendary ttoro (pronounced “tioro”), an excellent, spicy multi-fish ragout (conger, hake, monkfish, with mussels and langoustines as well) served in the pot it was cooked in. 

The second is in the Navarre mountains, close to the Spanish border, where you enjoy locally produced sheep’s milk cheeses from Iraty, seated on the terrace around a pink sandstone table, perfect croquettes (ham and salt cod) superb plancha-grilled cod with potatoes, sweet chilies, parsley and onion, and finally a homemade “bukatzeko etxeko gozoak” (dessert) - a rich chocolate tart. Sweet or savory, everything in the Basque country is an excuse for playing with flavors.

After the tour, you return to the accommodation at about 5pm and have the rest of the afternoon free.

Today you enjoy a farewell dinner cooked by you and your Michelin Star Chef.

Breakfast, Lunch and Dinner are included.

Day 8: Departure
This is the last day of your tour in the French Basque Country. Your driver meets you at your accommodation and takes you to the Biarritz Pays Basque Airport or Biarritz train station depending on where you travel next.