Bordeaux region culinary tour

ITINERARY

DAY 1 (THURSDAY)

Arrive in Bordeaux airport or train station at 08h.

Drive to Arcachon to take the sea shuttle to Cap Ferret, a French secluded, laid-back and authentic oyster capital of the Atlantic side. Walk the island to lunch at an authentic oyster fisherman "shack" with a magic view on the Dune du Pilat. Walk to a little patisserie to have dessert. Free to rest or explore more the headland. Dinner at a restaurant to enjoy a seafood platter or any other sea dish. Overnight at a charming hotel.

DAY 2 (FRIDAY)

Breakfast at your own choice. Sea shuttle back to Arcachon. Drive to Bordeaux. Explore its market.Lunch at a 2 stars Michelin restaurant. Free in Bordeaux beautiful city center. Visit and wine tasting at a stunning chateau. Dinner of your own choice. Overnight at a B&B in Bordeaux city center.

DAY 3 (SATURDAY)

Breakfast at a boulangerie with delicious croissants. Drive to the Medoc region of Bordeaux and discover all the famous Chateaux. Lunch at a 2 stars Michelin restaurant. Visit and tasting at a Chateau. Drive to St Emilion. Tasting from a "garagist". Dinner at a romantic French restaurant. Overnight at a charming hotel.

DAY 4 (SUNDAY)

Breakfast at the hotel. Discover and taste macarons from Saint Emilion. Visit of one of the oldest cellar of the village and taste its wines. Lunch on traditional dishes from the region. Drive to Betbezer d'Armagnac. Visit of an Armagnac cellar and taste this delicious alcohol. Dinner at a restaurant. Overnight in a charming farm.

DAY 5 (MONDAY)

Breakfast at the farm. Visit of the village la Bastide d'Armagnac. Lunch at a superb country style restaurant. Drive to st Jean Pieds de Port. Free time in the city. Overnight at a small hotel. Free time for dinner.

DAY 6 (TUESDAY)

Breakfast at the hotel. Cooking class on specialities from the South West region. Visit of a cidrerie and tasting. Visit of a breeder and artisan producer in high mountain pasture and tasting of delicious products. Visit of a trout farm. Dinner and overnight at a Auberge.

DAY 7 (WEDNESDAY)

Breakfast at the auberge. Drive to Espelette village. Visit of espelette chilli farm and "a la plancha" cooking class with the chilli. Free time to visit the village. Visit of Ainhoa. Dinner and overnight at a charming hotel.

DAY 8 (THURSDAY)

Breakfast at the hotel. Free time on the morning. Stunning drive to a secluded place to have lunch. Drive to St Jean de Luz. Shop delicious canned sardines and seafood at the local fisherman shop. Discover and taste local macarons from a 1660 patisserie. free time in the city for shopping and dinner. Overnight at a charming hotel. 

DAY 9 (FRIDAY)

Breakfast at the hotel. Drive to a windmill making flour. Visit of a chocolaterie and tasting. Discover the chocolaterie street of Bayonne. Free time for lunch and shopping in Bayonne. Apero with tapas in a "trinquet". Drive to Angresse. Dinner at my husband cousin. Overnight at a super hotel.

DAY 10 (SATURDAY)

Breakfast at a boulangerie or at the market. Lunch at 2 stars Michelin restaurant. Visit of Capbreton. Return to Bordeaux airport.

Dates:  Tours can be organised at your own dates from end of April to September. Tours must start on Friday (arrival at Paris Charles de Gaulle) and finish on Friday (drive back to Paris airport or city centre). 

Total cost guided tour Price on request

Includes:
• Bookings of accommodation, restaurants, visits

• Return transportation to Bordeaux airport (excluded in the self drive)
• Everyday transportation with chauffeur (myself!) during the week in Bordeaux region (excluded in the self drive)
• 9 Nights accommodation (in double rooms/ to be quoted for single room)
• Nadege (myself!) as a guide, translator, chef and friend! (excluded in the self drive) - 24x7 support during your trip
• Breakfasts
• Wine Tastings and visits


Excludes:
• International Flights
• Extension of trip (optional)
• Souvenirs and personal expenditure
• Lunches & Dinners (3 courses range from 25 to 60EUR pp)
• Drinks
 
Group size for the self drive tour: Min 1, max 15 persons
Group size for the guided tour: Min 2, max 6 persons

For more information, contact nadege@nadegecuisine.com