Spanish Basque Country to the South of France

PART 1  BASQUE COUNTRY, NORTHERN SPAIN  September 12-18, 2016  - $3295.00 USD per person

Vincent van Gogh

If you would like to arrive for a pre tour via Madrid we can help you arrange a few days there.Otherwise it is more convenient to arrive into Biaritz or San Sebastian.Basque Country tour and South of France tour, includes airfare between Biaritz and Marseille on Sunday September 18th.Transfers will be included if arrival times are synchronized for one transfer, for those coming in for just the South of France tour.

Day 1 September 12th MondayArrival to Hotel Londres your Hotel for 6 nights in the Basque Country in Northern Spain in the beautiful town of San Sebastian.  Transfer arranged from Madrid, Biaritz, or San Sebastian to the Hotel.  Meet and greet and cocktails served in the bar library in the afternoon and a fun lesson in words to know, and the pronunciations.  https://www.hlondres.com/es/Donostia, popularly known as San Sebastián, the heart of coastal Basque country, has remained a city of pleasure with more Michelin Star restaurants per capita than anywhere in the world! The incredible views of the Bay de Biscay and the Playa de la Concha welcome you to the city, with several stunning bridges spanning the Urumea River. Welcome dinner to follow. Our tour Director will be with the group sharing interesting things about Spain and what we have to look forward to. Dinner is a fun and informative good time. (D)

Day 2  September 13th TuesdayEasy day as we get acclimated to our new time zone. Day trip to Getaria.  A beautiful fishing village along the North coast of Spain. Visit the anchovy factory and stuff your own jar with fresh anchovies caught that morning. Afterward we visit the Cristobol Balenciaga Museum one of the great designers in Europe, with a display of his beautiful dresses some of which include Queen Fabiola of Belgiums wedding dress and the dresses designed for the Princess of Monaco, Grace Kelly. It is the first museum in the world, dedicated to one designer.  

We move to light lunch served at Getaka centered around our anchovies. After lunch we go fishing! Catch Octopus with an old fisherman and our friend Jonathan, and grill your own fish and partake in a great cooking demonstration at Restaurant el Astillero.  (B,L,D)

Day 3  September 14th WednesdayToday we visit the Guggenheim Museum.  The outside is stunning,

clad in Titanium with walkways and viewpoints everywhere. Bilbao is the biggest city in Basque Country, and with a modern face, it cleverly combines traditional Basque culture with a modern outlook.  The Guggenheim is designed by Frank Gehry, La Alhondiga is a community center designed by Philippe Starck, the Fine Arts Museum, the Zubizuri Bridge designed by Santiago Calatrava.  Inside of the Guggenheim, with 3 floors of galleries, is like being inside a magnificent piece of modern sculpture. Their artworks are stunningly displayed with temporary exhibitions to explore.  We will take time to get lost in the Old Quarter, an area commonly known as “las 7 called” or in Basque, “Zappi Kaleak”, for the seven original streets of the medieval town.  Still today it is lively and picturesque lined with delicious bars serving pintos and Basque cuisine.

Dinner tonight is at Etexbarri.  Nestled deep in the Atxondo valley, at the foothills of the magical Mt. Anboto, we find Etxebarri. Far from the noise, the restaurant preserves ancient techniques of grill cooking using carefully selected firewood from different trees to work in harmony with the locally cultivated, natural produce, to offer endless possibilities of truly wonderful 

dishes. Rated one of the best restaurant in the world.  (B,D)

Day 4 September 15th ThursdayThis morning, we venture to Ordizia to see their 500 year old market. Explore the market and see what’s in season, tasting things along the way.  We have a fun day as we stay in the area and we visit a pig farm recognized by Slow Food University. 

“Euskal Txerria” pigs are known for their enormous, floppy ears that

fall over their eyes, even reaching their snouts. Their ears 

may drag along the ground as they forage for chestnuts, hazelnuts,

beech nuts, or as they just snack on a bit of the fresh grass 

that abounds throughout their extensive domain. Perhaps it is these

big, floppy ears that have made them develop their friendly 

and easy-going character.  Traditionally, there had been three

indigenous breeds of pig in the Basque Country until approximately 

1974, when the last known individuals of the Baztan and Chato

Vitoriano breeds disappeared. With the extinction of these two 

breeds, the only one remaining was the Euskal Txerria, or Basque

Pio Negro.

Tonight, back in San Sebastian, we do the Pintxo crawl.  The Basque

word for “spike,” pintxo refers to the toothpick used to skewer 

fish, seafood or meat and keep them attached to a piece of bread.

Similar to the betterknown tapas tradition found across Spain, 

these small snacks provide diners an excuse to socialize. Served as

appetizers and accompanied by a small glass of white wine or 

beer, they free eaters from the typical conventions of a full meal and

encourage conversation and conviviality. Often a group will 

hop from one bar or restaurant to the next, sampling the skewered

concoctions (and the accompanying libations) as they go. (B,L,)

.

Day 5 September 16th FridayAfter breakfast this morning, we’ll head out to visit a nearby cider house where you’ll enjoy a traditional lunch. Cider houses are a staple in the Basque countryside and are host to

the txotx custom which has become increasingly popular in the region. During the months of txotx season, after the fall harvest and the winter cider-making, the ciders open their doors and serve massive meals while guests eat in the barrel room and drink from the kupelas (barrels). This is a true community celebration born from the days where the prospective buyers used to visit the cideries to sample the various kupelas and choose the best cider to purchase for their restaurant.  Dinner is on your own tonight.  (B,L) 

Day 6 September 17th SaturdayHondarribia is a colorful fishing village and a must see in the Basque region.  It boasts a well-preserved old town with a fortified wall, the only one to be found in the Guipuzcoa province. The old town is loaded with beautiful Basque houses, wooden balconies, and loaded with cobblestone streets and colors galore.   We will take a visit to this lovely town this morning and you can take lunch in your own in anyone of the Michelin starred restaurants before crossing back to San Sebastian.  San Sebastian is replete with history where you can still find an ancient bull ring with tiered balconies and numbered doors.  We will explore both of these towns this morning.

After lunch participate in a hands-on cooking workshop in a txoko in San Sebastian. Also known as a sociedades gastronomical, a txoko is a members-only gastronomic society where people come together to cook, eat and socialize. These institutions are a famed and beloved part of Basque culture. The exclusive clubs typically have large kitchens, big tables and a cheerful atmosphere. Together with your fellow travelers and instructor you’ll prepare a meal, socialize with locals and get a behind-the-scenes glimpse in the heart of Basque culture. (B,D)

Tomorrow we depart for Biaritz and we fly to Marseille. Morning flight is included.

“They always asked wistfully what the weather was like, and were not pleased with the answer. They consoled themselves by warning me about skin cancer and the addling effect of sun on the brain. I didn't argue with them; they were probably right. But addled, wrinkled and potentially cancerous as I might have been, I had never felt better.” ― Peter Mayle, A Year in Provence

PART 2  SOUTH OF FRANCE,  September 18-24, 2016 - $3595.00 USD per person

Day 7 September 18th SundayArrive Marseille International Airport; Transfer to Bonnieux.  Check-in to Bastide De Capelongue for 6 nights, our 2 star Michelin restaurant and Relais Chateau Hotel. A “home away from home” in Provence. Lunch is on our own today in Bonnieux.  Visit the town with our guide and fall in love with this french hill town. Aperitifs served prior to our welcome dinner at La Bastide de Capelongue. Transfers are included.http://www.capelongue.com   (B,D)

Day 8 September 19th MondayThis morning in Les Baux, visit Carrières de Lumières for a jaw dropping tour of this quarry turned art installation.  Afterward we visit St. Remy for a tour of the town, Van Gogh’s asylum, the Roman Ruins, with lunch on your own.  We head over to Moulin St. Jean Olive Mill for an afternoon full of interesting events.   An opera in the family church with perfect acoustics, an olive pressing, and a BBQ on a beautiful farm where the wild white horse of the Camargue roam lazily in amongst the olive trees. (B,D)

Day 9 September 20th TuesdayToday we stay at our Hotel for a cooking class with our own 2 star Michelin Chef.  We learn to make sauces, pastry and bread, as well as lamb chops, and more. Many secrets of the French kitchen come from this lesson. After lunch, we can be lazy, spending the afternoon relaxing and enjoying the property or visiting the town of Bonnieux.   Dinner is on your own in one of the many restaurants in Bonnieux.  (B,L)

Day 10 September 21st WednesdayÎle de la Barthelasse; Avignon.  Tour Manguin, an artisanal distillery known for its flagship Pear Brandy and other spirits, and learn their ancient techniques of growing pears in a bottle. Lunch is on your own in Avignon after the tour.  Avignon walking tour with our guide.  Tour the Palais de Papes, the largest Gothic palace in all of Europe and a UNESCO World Heritage Site.  End the day back at our Hotel for dinner at the Grill on the Hotel property.  Laden with animal skins, a blazing fire, and a wonderfully cozy atmosphere, we can relax with a glass of French white and a lovely meal. (B,D)

Day 11 September 22nd ThursdayThis morning we visit the Pont du Gard.  A true masterpiece of ancient architecture, the Pont du Gard aqueduct is one of the most beautiful Roman constructions in the region. Discover more about this startling monument as you follow the course of its history through the museum.  Grab a bite at the museum before embarking on a

culinary journey with a friendly and vivacious local chef in his colorful and eclectic kitchen.  Yvan Cardou, famous around France and a television star in his own right. Following the cooking class, enjoy a convivial al fresco dinner.  (B,D)

Day 12 September 23rd FridaySpend the morning at the Loumarin Friday market, serving up plenty of Provençal charm. From pottery, to foods, to soap, to jewelry, to flowers  to clothing…..art, spices and photography, it’s a sea of color and the best market in France right under our nose.  Lunch on your own in Lourmarin, another hill town for the books. In Bonnieux this afternoon, walk the private gardens of a Michelin starred chef for an herb lesson and herbs you have never heard of, which are so famous in French cooking.  Afternoon on your own at the property. Farewell dinner at L’Arome in town.  (B,D)

Day 13 September 24th SaturdayDepart Marseilles for flights to Italy or America or Avignon for train service to Paris.(B)Private transfer to airport is included to continue if you should desire: To Amalfi for a 6 day extension on Amalfi Coast.  $4695.00 USD per person

DEPART Saturday, September 24th.  One private transfer from Bonneiux to Marseille is included.  For flights home or continue onto Amalfi.Continue on your Holiday to the Amalfi Coast and Piedmonte

with John and Patty from Cafe Firenze from Montana. Those Montanan’s are fun!  See the other PDF!

This package can be taken in any of the ways listed below. Or combined with any other toursOption 1:  6 nights in Basque Country $3295.00 USD per person   Sept. 12-18, 2016Option 2: 6 nights in South of France $3595.00 USD per person    Sept. 18-24, 2016Option 3: 12 nights in Basque Country and South of France 5995.00 USD per person Sept. 12-24, 2016

Policy for Basque Country and South of FranceIn the unlikely event that some outings may change, replacement outings will be of equal quality.We recommend that you fly into Madrid, if you prefer to do a pre-tour there.  Otherwise, San Sebastian or Biaritz is most convenient to fly into.Includes:*airfare between Biaritz and Marseille on September 18th*Everything listed in the itinerary while we are with Doumina*Lodging in lovely accommodations, each w/private bath.*Ground transportation*Guided tours*Every breakfast, at least one main meal every day, and the foods involved in the various tastings.*Wine tastings*Olive Oil tasting*Admission fees*Cooking classes*Doumina’s priceless expertise and carefully nurtured relationships*Precious company and entertainment provided by the people of Spain and France who will stay in your hearts andminds forever.Does not include:*AirfareTransportation can be arranged at no charge if everyone arrives

within the same time frame to the same airport on September 12th.*Single Supplement Fee (If requested, (1675.00) Means a person is unwilling to share a room if traveling alone.*Occasional supplemental meals*Travel for personal errands/meals/shopping while on the tour.Doumina can help arrange:*All other transportation and ideas for other destinationsPrice: 6 nights in Basque Country $3295.00 USD per person   Price: 6 nights in South of France $3595.00 USD per person    Price: 12 nights in Basque Country and South of France 5995.00 USD per person PolicyUSD 1,200.00 deposit required upon booking. This is a non-refundable deposit and is required per person.Final payment due 180 days prior to departure.All items mentioned in this itinerary are included.All breakfasts and one main meal every day.Full refund for cancellation 175 days prior to departure.50% refund for cancellation 90 days prior to departure.25% refund up to and not beyond 60 days prior to departure.Travel insurance recommended, but not obligatory, with each booking.Airfare not included.CONTACT Doumina at 360-620-2728 or whyman1@aol.com