Dinner with Friends Abroad
Bordeaux and the best of the Basque Country
with Alec Lobrano, Nancy Silverton, Ruth Reichl, and Laurie Ochoa
Limited to 25 travelers.
You're Invited!
Join culinary hosts, Nancy Silverton, Ruth Reichl, Alec Lobrano and Laurie Ochoa for a culinary journey to Bordeaux and the very best of Basque cuisine.
The French poetically call Bordeaux “Le Port de la Lune” (moon port), a reference to the crescent-moon shaped bend on the Garonne river where this city of 250,000 is situated. Within the last twenty years, this city, which was a small Celtic settlement named Burdigala before it was conquered by the Romans in 107 B.C. (they were the ones who first planted the region’s now world-renowned vineyards, too), has undergone a remarkable urban transformation that’s made it one of the most alluring cities in Europe.
This has happened without it losing its essential identity as a busy port and the capital of the world’s wine trade to gentrification. When a recent survey by Le Figaro asked Parisians where they would most like to live, Bordeaux turned out to be the place they dream about. The influx of Parisians and the city’s new popularity with travelers explains why Bordeaux has recently developed one of the liveliest food scenes in France. Today many young chefs are choosing the affluent city as the locale for their first restaurants.
Divided between France and Spain on the Bay of Biscay, the verdant Basque Country has one of Europe’s most ancient and vibrant regional cultures. This is explained by the deep love the Basques have of their land and their language, which is one of the oldest languages in Western Europe, preceding the Indo-European tongues. Various scholars claim that there exists a nexus between Basque and Iberian, Berber or some of the languages found around the Caucasus, but the origins of language remain a mystery.
Cooking, eating and drinking are at the heart of Basque culture, which is why this diminutive region has the spectacular concentration of great restaurants that have made it a bucket-list destination for food–lovers from all over the world.
Please note that while premium wines of the region will be served and paired with the meals that are featured on this tour, the focus is on the food and there will not be any specific wine tastings during the tour.
Trip Details
Dates
October 17-24, 2024
Duration
8 days, 7 nights
Prices Per Person
$14,675 pp double occupancy
$16,365 pp single occupancy
Deposit
$1,000 per person
Highlights
- Explore Bordeaux and the best of the Basque Country with food experts Alec Lobrano, Nancy Silverton, Ruth Reichl, and Laurie Ochoa, discovering the nuances and delights of Bordeaux and Basque cuisine while reveling in the camaraderie of fellow food-lovers
- Spend time in Bordeaux – The world capital of wine and one of the most beautiful and sophisticated cities in France
- Discover the Basque Country – divided between France and Spain, this region is one of the world’s most legendary gastronomic destinations for the spectacular quality of both its traditional and modern cooking
- Dine at some of the region’s top restaurants including Arzak – a superb three-star Michelin restaurant and a temple of Basque haute cuisine and Etxebarri, Europe’s most famous barbecue and flamed-based cooking restaurant
Itinerary
Arrive in Bordeaux and transfer independently to the Hôtel De Sèze, a boutique 4-star hotel in the heart of Bordeaux. Take the afternoon to relax and explore this historic part of town.
In the evening, gather for a welcome drink of Lillet, a typical Bordeaux apéritif. Our culinary journey begins with dinner at Restaurant La Tupina, the beloved old-world auberge where Chef Franck Audu offers traditional southwestern dishes in a warm restaurant that has been a long-time favorite of food-lovers like Patricia Wells and Robert Parker.
Included Meals: Dinner
Accommodations: Hôtel De Sèze
After breakfast at the hotel, transfer to Bordeaux’s new wine attraction, the Cité du Vin, the multi-media museum in a striking new building on the Garonne river that opened in 2016 and has since become one of the most visited places in France.
This morning opt to enjoy either the wine exhibits and architecture at the Cité du Vin or to roll up your sleeves for a cooking class of local pastries. For the pastry-making class you will make emblematic local pastries: canelé and Basque cake.
If you choose to spend time at the Cité du Vin, admire aerial views of the wine producing regions of the world and discover the terroir of the different areas. Listen as wine growers explain how climate, exposure, environment, soil, flora and fauna impact the wines produced there. Some of the visit will be guided, but there will be plenty of time for independent exploration.
Take a late morning drive to Sauternes for lunch at 2-Michelin starred Restaurant Lalique. This 17th-century building with a modern extension by Mario Botta sits surrounded by vineyards. Experience the pleasure of this beautifully decorated restaurant filled with Lalique pieces as you learn why chef Jérôme Schilling’s food is often described as the best in Bordeaux. Return to the hotel in the late afternoon for an evening at leisure
Included Meals: Breakfast, Lunch
Accommodations: Hôtel De Sèze
Over coffee and conversation with your hosts, sample local emblematic pastries. Then head out to Les Sources de Caudalie, pausing for a wine tasting en-route.
La Grand’Vigne is another 2-Michelin starred restaurant. Here, in a beautiful modern room, Chef Nicolas Masse has become famous for working with organic produce from his own garden and nearby farmers.
Return to the hotel in the late afternoon for an evening at leisure in Bordeaux
Included Meals: Breakfast, Lunch
Accommodations: Hôtel De Sèze
Check-out and depart for the Basque country. Pause in the small town of Magescq, in the heart of the legendary pine forest of Les Landes, (Chef Alain Ducasse grew up here). Visit the Artiga factory to discover the gorgeous local textiles, all woven here in France.
Lunch today is at La Maison Coussau restaurant in Le Relais de la Poste. A 2-Michelin starred restaurant offering a pure Landes regional culinary experience. Chef Jean Coussau draws his inspiration from regional products of exceptional quality, revisiting traditional recipes and giving free rein to his creative spirit.
Continue to Biarritz, arriving late this afternoon and check into the Regina Experimental Hotel, a 1909 vintage luxury hotel on a bluff overlooking the Bay of Biscay and the town’s famous lighthouse. The hotel has recently had a chic makeover by acclaimed Paris decorator Dorothee Meilichzon. One of the great draws here is chef Gregory Marchand’s Frenchie where we will have a memorable sunset dinner overlooking the ocean. After stops in Paris, London and Verbier, Biarritz is the latest stop for Chef Marchand has landed in Biarritz where he is inspired by local Basque products.
Included Meals: Breakfast, Lunch, Dinner
Accommodations: Hotel Regina Experimental
This morning drive to “L’ Atelier du Piment” in Espelette to learn about the history of the fiery red pepper that is so essential to French Basque cooking. A short workshop will reveal the stages of cultivation from seed to powder.
Lunch today is at Restaurant Itthuria in Ainhoa, a family-run establishment facing the local pelota wall. Filled with gleaming copper pots and pans and vintage tableware, it would be hard to find a more Basque setting. Here chef Xavier is dedicated to showcasing the local terroir.
Enjoy a little free time to wander one of the most beautiful villages in the Basque country with its picturesque houses painted red and white. Return to Biarritz to soak up the atmosphere of this beautiful coastal seaside resort. It offers not only an exciting up-and-coming dining scene but also really great shopping.
Included Meals: Breakfast, Lunch
Accommodations: Hotel Regina Experimental
A short drive south along the coast and we’re crossing the border into Spain for lunch at Restaurant Arzak in San Sebastian. This 3-Michelin starred restaurant has been one of the main forces behind the renaissance of Basque cooking.
In 1977 Juan Mari began combining creativity and “techno-cuisine”. His daughter Elena accompanies him on this gastronomic adventure, bringing her own sensitivity to venture. The creativity, presentation and intense flavors of the food are the result of many experiments conducted in the “the lab” right here in the restaurant. It’s a fascinating place where they work with a “flavor workbench” of more than 1000 ingredients.
This afternoon enjoy some free time to wander in San Sebastian, one of the most appealing towns in Spain. We’ll gather for a short pinxos tour, popping in and out of local bars to sample delicious seafood, skewered meat, and the famous tortilla and charred cheesecake of the region. Return to Biarritz late this evening.
Included Meals: Breakfast, Lunch, Tastings
Accommodations: Hotel Regina Experimental
Drive over to Spain this morning, pause briefly at the fabulous market district in San Sebastian before arriving in Etxebarri for the final culinary experience of the trip. Food-lovers flock to Restaurant Asador, like pilgrims to a religious shrine, keen to unearth the secrets of flame-grilled cooking mastered by Etxebarri’s owner-chef Bittor Arginzoniz.
Bittor is the life and soul of this dining establishment. He cooks over open flame from a variety of different woods and also makes his own charcoal. Everything here is grilled, even the ice cream! On return to the hotel gather for a farewell cocktail.
Included Meals: Breakfast, Lunch, Farewell Cocktail
Accommodation: Hotel Regina Experimental
After breakfast at the hotel, transfer independently to Biarritz airport or the train station for your journey home.
Included Meals: Breakfast
Experts
Alec Lobrano
Alec Lobrano is the author of Hungry for Paris, Hungry for France, and My Place at the Table: A Recipe for a Delicious Life in Paris (June 2021). He has written about food and travel for The New York Times, The Wall Street Journal, The Guardian, and many other publications. He has won several James Beard and IACP awards.
Nancy Silverton
Nancy Silverton is the co-owner of Michelin-starred Osteria Mozza and several others in Los Angeles, Mexico, London, Singapore and Riyadh. Nancy received the James Beard Foundation award for “Outstanding Chef” in 2014 and was listed as the Most Innovative Woman in Food and Drink by Fortune and Food & Wine Magazines. Nancy was profiled in Netflix’s award-winning series Chef’s Table. She is the author of multiple cookbooks, including her recent The Cookie that Changed my Life.
Ruth Reichl
Ruth Reichl is the author of multiple books including My Kitchen Year: 136 Recipes That Saved My Life, a cookbook published in 2015 and soon to be published The Paris Novel, an adventure through food, art and fashion of Paris in the 1980s. Ruth was editor in chief of Gourmet magazine from 1999 to 2009. Before that she was the restaurant critic of both The New York Times and the LA Times, where she was also food editor. She is the recipient of numerous James Beard Awards.
Laurie Ochoa
Laurie Ochoa is General Manager of Food at the Los Angeles Times and former arts and entertainment editor. Previously, she served as executive editor of Gourmet magazine, editor in chief of LA Weekly and food editor of the Los Angeles Times. She is a multiple-time winner of the James Beard Foundation Journalism Award.
Accommodations
Hôtel de Sèze, Bordeaux
A boutique 4-star hotel in the heart of Bordeaux. Guest rooms are elegantly decorated with colorful wallpaper and furnishings. The deluxe rooms are bright and spacious, with a small seating area and equipped with individually controlled air conditioning, a safe, a mini bar and a flat-screen TV. On-site hotel amenities include a bistro, several bars, spa and small gym.
Hôtel Regina, Biarritz
A 5-star luxury hotel, in the Belle Epoque style with huge bay windows overlooking the Basque coast. The hotel is filled with Art Décor details, inspired by the seaside location. Guest rooms are accessed from the open corridors around the spectacular central atrium. Superior rooms reserved for our group offer panoramic views of the Bay of Biarritz. The hotel’s vast restaurant, Frenchie offers fine oceanfront dining. There is an outdoor pool, gym and spa at the property.
What's Included
- All accommodations and meals with drinks as outlined in the itinerary
- All ground transportation within the itinerary unless otherwise indicated
- All sightseeing as specified in the itinerary
- Comprehensive educational program by professional on-site guides
- Entrance fees
- Gratuities to porters, guides, drivers, wait staff in restaurants during group meals, housekeeping at group hotels
- The assistance of an ATA tour manager
- Quietvox listening devices to facilitate audibility and social distancing while touring
- The assistance of an ATA professional travel team to assist with pre-trip questions, travel arrangements, including flights, extra hotel nights and other services
- Comprehensive pre-departure mailings and materials with information about the destination
and what to expect on tour, including a suggested reading list. - Emergency evacuation insurance
FAQs
- How big will your group be?
Our trips have a maximum group size of 25 people. They are large enough to meet new people with diverse backgrounds, but small enough to be on a first-name basis with everyone.
- Are solo travelers welcome?
Yes, absolutely! There is always a good number of solo travelers on our trips, and they are welcomed with open arms. Group meals generally take place at medium to large tables, and our Tour Directors ensure that everyone is included in conversation. Because our trips are priced for doubles sharing a room, there is a supplemental cost for those who choose not to share.
- What are the physical requirements of this trip?
Travelers should be in good health and able to walk up to 2 miles (with stops) over uneven terrain and be able to navigate stairs unassisted. In city centers, we do try to walk from place to place due to traffic restrictions and also in keeping with our commitment to environmental sustainability.
- How much free time should I expect to have?
Our trips are designed to give our travelers special insight and understanding of the places we visit. The talks and commentary by our hosts and local guides are what make our itineraries special, and this kind of curated experience cannot be obtained on one’s own. For this reason, our trips generally do not incorporate long periods of free time during the day, although night times and some meals will be at leisure.
- Can I arrive early, or stay on after the tour ends?
Yes, absolutely! If you wish to arrive early at the first hotel on the itinerary or stay on at the last hotel, we will be happy to facilitate the reservation of extra nights. Room upgrades are also available for an additional cost.
- What do I need to bring on my trip?
We’ll send you a detailed clothing and equipment list well before departure so you know what you’ll need. We provide the rest: comfortable accommodations, an engaging daily itinerary, expert trip management and access to people and places that will thrill and delight you.
- Once I reserve my trip, what happens next?
After you reserve your trip and pay your deposit, you will be sent detailed information about your itinerary and destination, insurance information, a Participant Information Form, a packing list, and other information needed to prepare for your trip. Your Guest Services Advisor will reach out when it’s time to book airfare after a minimum of 10 travelers have enrolled on your departure. Final trip details will be sent roughly 2-3 weeks before departure, and a pre-departure virtual meeting will be held to review arrival instructions and health protocols.
- Are you able to accommodate dietary restrictions and allergies?
Menus are typically preset to showcase the region, chef, or season. That said, every effort will be made to try to accommodate any special dietary requests you may have (e.g., low salt, vegetarian or vegan). Please discuss your requests with us when signing up for a trip.
- Are tips included?
Yes! Tips to local guides, restaurant staff, bell staff and drivers are all included in the trip price. Your Trip Experts and Tour Director however, will not accept tips. The only time tips are not included is during free time and meals on your own.
- Are drinks included?
All drinks (wine and soft drinks) are included in the trip price for all group lunches and dinners. Any additional alcoholic beverages are not included in the program price.
- What about airfare?
Airfare to and from the starting and ending point of the program is not included in the price in order to give you maximum flexibility in choosing your preferences for air travel. This way you can use frequent flier upgrades, depart from your airport of choice, or add pre- and post- trip extensions with no constraints. Please refrain from booking your airfare until your Guest Services Advisor reaches out to confirm your departure.
- What is your cancellation policy?
All cancellations must be submitted in writing (email or fax) to Academic Travel Abroad. Per person cancellation fees are based on the date of the cancellation notice reaching ATA. Up to 120 days prior to departure: refund of deposit less an administration fee of 50% of deposit. Cancellation between 119-91 days before departure: 100% of deposit is forfeited. Cancellation between 90-61 days: 50% of the trip price is forfeited. Cancellation within 60 days of departure: no refund. Cancellation on day of departure or after trip departs: no refund. No refund for unused portions of trip, including, but not limited to, missed meals, hotel nights, and sightseeing. Cancellation of program by ATA: full refund.
- Do I need trip insurance?
We strongly suggest purchasing travel insurance to help protect your investment and provide you with financial recourse should you face trip cancellation or interruption due to sickness. When purchasing a policy, please consult with a trip insurance agent to review what is covered. While ATA will do its best to recover any unused portion of your trip due to sickness, it is often the case that payments cannot be refunded. We recommend using our partner insurance provider, Travel Insurance Services, which offers three different policies for you to choose from.