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Program
French Dream map

Program

From 2476 € 9 days / 9 nights Reservation

WINE, GASTRONOMY & ART DE VIVRE IN FRANCE AND SPAIN

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WINE & DINE AT BORDEAUX

DAY 1

VIP reception at Bordeaux airport with an interpreter and an exclusive French Dream’s courier Transfer to the hotel Personal welcome at the hotel Guided Tour in the Historic center of Bordeaux Great Gourmet dinner : The Chef with the most Michelin stars in the world offers signature dishes which have earned him his reputation and are loved by customers: caviar jelly with cream of cauliflower, crispy truffle tart with onion confit and smoked bacon, duck foie gras with truffles in a sealed casserole with celery aroma, not to mention the famous mashed potato. In the purest tradition of the French culinary art, the chef has revived the carving of poultry, joints of beef or fish by the Maitre d’Hotel. Peaceful night in the hotel : 4 or 5 stars hotel in the city centre of Bordeaux

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VINEYARD & HERITAGE AT SAINT EMILION

DAY 2

French breakfast Transfer to Saint Emilion Whether you are a novice or an expert cooker, let a chef de cuisine guide you and learn how to cook a traditional dish and an extraordinary recipe with seasonal foodfrom the choice of the food and the cooking time to the dressing, the expert will teach you his own tips and tricks. Wine pairing at table at 12:00 : it’s now the right time to taste the recipes that you made, paired with 2 wines of the winery Guided Tour in Saint-Emilion listed at the world heritage of UNESCO Private Guided tour from the vines to the cellars of the Château : - Presentation of the property -Unique panorama over the vineyard from the terrace -Visit to the cellars -Guided tasting session of two wines  Dinner in a starred restaurant in Saint Emilion Maison and its stunning views of the vineyards as well as the medieval village : We can talk about the chief’s bordelaise semolina or his Saint Emilion wine infused butter, they are a link between terroir produces and the wine flavours, allowing the dishes to be a bridge between two worlds sometimes far apart. Pierre Duplantier’s fatted chicken, Gérard Burgaud’s Challans duck are two of the many producers showing the excellence of animal farming which is respected and whose meat will later be magnified with floral notes, gently tart, nicely round… Night in Bordeaux : 4 or 5 stars hotel in the city centre

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PARAGLIDING & SAILING AT ARCACHON

DAY 3

« Fit and form » breakfast Transfer to Arcachon Visit to the top of the Pyla Dune, the highest sand dune of Europe and its breathtaking view over the Arcachon Bay Paragliding above the Arcachon Bay to admire nature reserve of Banc d’Arguin, a small band of golden sand surrounded by blue lagoon and the Birds Island, a beautiful place providing shelter for a unique and preserved wildlife Gastronomic lunch in an exclusive restaurant of the Pyla and its unique panoramic ocean view : Medallion of monkfish, coco milk and combawa with spring vegetables Whole wild sole, grilled or « meuniere », sweet potatoes mousseline Tuna steak grilled with sesame, wok vegetables, soy ginger lacquer Rack of lamb, carots mousseline A tour of the Basin, gateway to the Ocean, in a wooden pinasse, a traditional Arcachon boat, exploring the Banc d’Arguin nature reserve and sampling a few oysters Visit of a typical oyster farm of Arcachon and specific lesson of oyster tasting Dinner by the waterside in a gastronomic restaurant of the Cap Ferret : Duck tartare with asparagus Egg 63° « carbonara » sauce, spaghetti of courgettes Panacotta of fennel with smoked salmon Night in Arcachon : a 4 or 5 stars hotel by the seaside of Arcachon

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THE BASQUE COUNTRY GASTRONOMY & GOLF

DAY 4

« Healthy » Breakfast Transfer to Biarritz Visit of the covered marked of Biarritz, a typical place with a real Basque atmosphere Regional specialities tasting with Wine, Foie Gras, Oyster, Chocolate, Bayonne Ham…for lunch Golfing lesson at Ilbarritz, and its unique panoramic Ocean view golf course Chocolate beverage in a famous confectioner maker Dinner in an apple brewery : The first course is a simple cod omelet, followed by baked cod and then slabs of the most delicious grilled beef. Dessert is a delectation of brew cheese with sticks of quince jelly and walnuts which you crack open yourself. Most fun for new guest is catching the cider as you squirt streams of dry cider straight from the barrels onto the floor. The trick is to get as much air as possible into the cider before knocking it back as quickly as possible. Peaceful night in Biarritz : 4, 5 stars hotel or Palace

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SURF AT BIARRITZ & TAPAS AT SAN SEBASTIAN

DAY 5

«Sportive » Breakfast Since 1960, the Basque coast was named California of Europe and Surf became a very famous and popular sport activity Surfing lesson with a your instructor on the sea shore of Biarritz. Short briefing before you’ll be given wetsuits, safety jackets and surfboards and first feelings through waves and its healthy benefits Discover the exacting cuisine of a talented young chef features Basque specialities and puts the accent on top-notch local products from both land and sea, in harmony with the seasons : Duck foie gras from the landes region Line caught hake from Saint-Jean-De-Luz Beef from the Basque country Roasted milk-fed lamb from the pyrenees An invitation to settle on the terrace, with this plunging view on the Atlantic or in the comfortable living room to begin a refined gastronomic discovery. City tour with your guide of Saint jean de Luz, one of the nicest harbour on the Basque coast. It’s typical narrow streets and the local history are part of this magnificent heritage that makes it so different Departure to San Sebastian in Spain In the Middle Ages, Donostia ( Basque name for San Sebastian) was a fishing harbour ; it became in the 1900’s a fashionable and an important meeting point for European and Spanish gotha : as well as Biarritz. From then the famous seaside resort is now a gorgeous city with a sumptuous architecture and enjoyable, relaxing atmosphere, tasting Basque specialities such as : tapas, cider, wine… Enjoy a short city tour driving Segways with a guide, from the sea front to the main square : Plaza de la Constitucion and stop at tapas bars in order to enjoy tapas and wine tasting… Basque bar food has been raised to an art form. Tapas, otherwise known as pinchos in San Sebastian are unique : from freshly grilled foie gras to sauteed wild mushrooms with shrimps brochette (skewer) thrown in for good measure. Each bar has its specialty that they will proudly prepare to order. Dinner in a « Bodegon » restaurant located in the Old Town, in the heart of Donostia. Retrieves the essence of a traditional and pure Donostia years. When you taste the dishes prepared by our chef Inaxio Valverde, one feels and enjoy the magic of this place : Anchovy little toast in olive oil Fried “Tudela” Artichokes White asparragus by Navarra grilled with boiled eggs Night in San Sebastian : 4 or 5 stars hotel by the seaside

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BILBAO, A MASTERPIECE ON THE RIVER !

DAY 6

Spanish breakfast Transfer to Bilbao for a city tour by coach in order to understand the heritage of the city that becomes the most well-known city in Europe You will explore Bilbao’s architectural and urban development from the 19th century to the present, taking a look at the throbbing heart of a city where tradition and modernity converge. This tour will end at the Guggenheim Museum : a fantastic masterpiece of architect O’Gehry made of glass, titanium and stone. Lunch at a typical Bistro, a great place to enjoy the terrace and a good quality local cuisine : Bonito and Salmon Tartar, marinated in soy sauce and served with a green lemon cream, and Spring Onion, glazed in their juices, thyme and Idiazabal cheese mousse Private visit of the Guggenheim museum with a specific guide Dinner with a sea view : Chef Mikel Gallo occupies a bright corner of Rafael Moneo’s dazzling Kursaal complex at the mouth of the Urumea River (Kurssal est situé à San Sebstian) Eggs fried at a low temperature with potatoes and codfish broth and pork ribs cooked for 40 hours and accompanied by creamy chicory and vanilla rice are two examples of comfort food with creative touches A gastronomic and ungorgettable dinner ! Night in Bilbao : 4 or 5 stars hotel in the city centre

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HOT AIR BALLON AT SAN SEBASTIAN & WINE AT LA RIOJA

DAY 7

Buffet Breakfast Hot Air Balloon at San Sebastian : A balloon filled with hot air is the simple way to fly. Let yourself be transported by the wind, to an unknown destination! Climb aboard a hot air balloon and discover the peaceful beauty of the Atlantic Ocean seen from the sky! Lunch in a pleasant gastronomic space, where you can enjoy our prestigious cuisine in a fine atmosphere and with a wonderful view of la Concha Bay : Carpaccio of sirloin steak and foie with port caramel and boletus mushroom oil Getaria anchovies on toast drizzled with Ibarra chillies House terrine of foie, with fig, jam, pear and fuirt bread Departure to La Rioja : La Rioja is a fertile and famous vineyard region in Spain, but this is also well know as a various landscape. Specific La Rioja Oenology lesson : La Rioja of Alava has a perfect climate for farming the wines that give this area its well-deserved fame. It is also an area with numerous archaeological sites, Paleolitic remain, as well as Roman and medieval artefacts Dinner at a Michelin star and Repsol sun-awarded , the menu offers a wide selection of extraordinary local disheswith a twist. A rich selection of wines is available to accompany any selection. PROLOGUE Sarmientos Red Wine Caviar The "Echaurren" Croquette THE MOUNTAIN AND THE RIVER Fresh Grass The River fish, that dreamed with the sea THE GARDEN The seeds, langoustine, avocado, quinoa and white garlic Artichoke's core with egg yolk THE SEA, THE EMBERS AND THE LAND Roasted hake on a bed of pil-pil with a light vanilla aroma Barbecued chops Glaced lamb with a touch of ginger and half roasted red onion. DESSERTS Iced Grapes Land of Vineyards Petits Fours Night in La Rioja : 4 or 5 stars hotel

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THE WINE ROAD

DAY 8

Buffet breakfast at the hotel Meeting with our guide and departure to discover this huge vineyards aera Museum of Wine Culture : they are 4,000 square metres and six rooms, one exterior, devoted to valuing the relationship between man and wine over 8,000 years of history. All with a single goal: to educate, teach, spread and interact with wine as a civilising element. And all of it from experience, sensitivity, respect and innovation. Beginners' Wine Tasting Course : Awaken your senses in a two-hour course to get started into the world of wine tasting with a winemaker and professional sommelier Lunch experience at the Gastrobar : Another way of understanding food. In small servings, like tapas, with strong flavours and surprising presentations. Snacks prepared right then and there to accompany all of our wines by the glass. Relax and enjoy. Outside, on the terrace, beholding a landscape that is truly spectacular, or inside, in a comfortable, welcoming area. Foie-gras de pato marinado en taninos de cuatro variedades y caviar de vino Duck foie gras marinated in tannins of 4 grape varieties and wine caviar Beef cheeks braised in tempranillo wine Chocolate brownie with white and black truffle on an orange sauce Typical vineyards and underground caves tour : see the « Best of wine tourism » with the most attractive and original « Bodegas » in la Rioja. Wine is the leading figure. In sauces, reductions, salts, accompaniments, infused, in petals or as caviar. Wine is transformed in each dish and made available to you in our à la carte menu and our set menus, filled with taste and harmony, which also include traditional Rioja dishes. Dinner with a Winecooking Menu : Grilled octopus with rosé spheres and lodised greens Duck Foie gras marinated in the tannins of 4 varietals and wine caviar Chocolate brownie with white and black truffle on an orange sauce Night in La Rioja : 4 or 5 stars hôtel

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DEPARTURE

DAY 9

Buffet breakfast at the hotel Transfer to Bilbao airport

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