Grand Chapitre of France - The Basque Country Euskal Herria
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G RAND C HAPITRE DE F RANCE 2020
Grand Chapitre
of France
The Basque Country
from 14th to 18th October 2020
Euskal Herria
Editorial
from France Bailli Délégué
Dear Members The Basque
and Friends,
spirit is realy
It is with great above all the
pleasure that we philosophy, a
Invite you to join us in one philosophy of life and real
of the most beautiful region convictions that we closely
of France, France offers a find in their splendid
wonderful moment of . gastronomy.
gourmand, from sharing
passions, with great Come and join us in this
friendliness, authenticity wonderland!! We suggest
and beauty, as only the you add a few days to the
fantastic Basque Country official programme to take
can offer. advantage of your time
here to make the most of
Meeting with exceptional your visit.
personalities that you are
ensured to leave with We look forward to giving
saying « wow » and you all the warmest of
discover the truth values welcomes, together with
from this territory. your guests, to an
unforgetable weekend of
Each local product tells a cultural interest, culinary
story and it define the and vinious excellence.
works of art behind of each
farmer and breeder. Vive la Chaine!
Composing with respect
for the nature which
touches all visitor- Laurent Poultier du Mesnil
Wednesday – 14th October
Biarritz, France
Fallen under her spell, Empress Eugenie and Emperor
Napoleon III made it as their hoilday destination,
which earned Biarritz the nickname of the Queen’s
and King’s Beach.
Story Telling
Biarritz was originally a small fishing village for hunting
whales. Until 19th century, the region experienced a
real economic upheaval, with the advent of sea
bathing.
Empress Eugenie who fell in love with this chilhood
town. She persuades her husband Emperor Napoleon
III to build a residence and a park as their summer
resorts.
The village was rapidly developed and attracted
many Gotha, as well as those european entreprises, all
impressed by this charmant coastal city and its long
shoreline
During the Belle Époque peride, the city continued its
development of salt baths which inaugurated by the
Queen of Serbia..
During the last war, the city suffered from numerous
bombings. In 1946, Biarritz narrowly missed hosting the
film festival. Until the 1960s that Biarritz returned to the
international scene, with the first international surf
competition, on the Grande Plage, and recently, it
hold the organization of the G7.
Wednesday – 14th October
Biarritz, France
Madame Maider Arosteguy, Mayor of Biarritz, will do
us a honor and share a toast to Chaine friendship
in the city hall!
Afternoon program
3: 00 p.m. Starting arrival of hotels
6: 00 p.m. Departure for Biarritz from L’Auberge Basque
745 Vieille Route de Saint-Pée, 64310 Saint-Pée-sur-Nivelle
6:15 p.m. Passage to Grand Hôtel Thalasso & Spa
43 boulevard Thiers, 64500 Saint-Jean-de-Luz
7: 00 p.m. Arrival at the City Hall of Biarritz
Welcome by Madame Le Maire de Biarritz
Hôtel de Ville,12 avenue Edouard VII, 64200 Biarritz
8: 00 p.m. Dinner at le Port des Pêcheurs (10mins by walking)
Restaurant Chez Albert
51 bis Allée Port des Pêcheurs, 64200 Biarritz
10: 30 p.m. Return to hotels
11:00 p.m. 1st Stop at Grand Hôtel Thalasso & Spa
43 boulevard Thiers, 64500 Saint-Jean-de-Luz
11: 30 p.m. 2nd Stop at Hotel La Réserve
1 rue Gaëtan de Bernoville, 64500 Saint-Jean-de-Luz
11: 20 p.m. 3th Stop at L’Auberge Basque
745 Vieille Route de Saint-Pée, 64310 Saint-Pée-sur-Nivelle
Wednesday - 14th October
Biarritz, France
A truth institution in Biarritz, for a decades, the
restaurant Chez Albert has followed the purest
Basque’s trandition, with its pretty terrace facing the
old port. The house reputated with its fresh seafood.
Menu
Sangria (or optional drinks) and tapas
hams from truie, fried chipirons,
Grilled sardines
Seafood plateau
Merlu from Ciboure,
ventrèche of Kintoa, coulis of piquillos
Sheep curd cheese with forest honey
Wine
Château Pouyanne 2019
Grave blanc, rosé and rouge
Coffee and infusion
Restaurant Chez Albert
51 bis Allée Port des Pêcheurs, 64200 Biarritz
Thursday – 15th October
The Basque terroir, France
The gastronomy of the Basque Country derives its
reputation of its local products. From small family farms to
breeding grounds. All about respecting traditions and
kow-how. These passionate and fascinating producers
that we seected and ith great pleasure to introduce to
you allaround this beautiful region of France
Morning program
Departure by car to Espelette
9: 15 a.m. Depart from Grand Hôtel Thalasso & Spa
43 Boulevard Thiers, 64500 Saint-Jean-de-Luz
9: 30 a.m. Passage at L’Auberge Basque
745 Vieille Route de Saint-Pée, 64310 Saint-Pée-sur-Nivelle
9: 45 a.m. Visit at Espelette village
and story Telling about Espelette pepper
Classified as « The most beautiful village in France»
Lurretik, 55 place du Jeu de Paume, 64250 Espelette
11: 00 a.m. Depart for Irissary
11: 30 a.m. Visit breeding ground of kriaxeras ducks
and kintoas pigs. Meet with Family Dagorret, who supplier for
stared chefs, with its ducks and pigs.
Gaec Geroa Elgarrekin, Maison Perekabia, 64780 Irissarry
12: 30 p.m. Depart for Saint-Jean-Pied-de-Port
Classified as « The most beautiful village in France»
12: 50 p.m. Lunch time
Lunch at restaurant Ttipia
2 place Floquet, 64220 Saint-Jean-Pied-de-Port
Thursday – 15th October
The Basque terroir, France
Ttipia means «small» in Basque. It is a small and
simple brewery with a family atmosphere which a
typical style of Basque villages , run by Chef Michel
Ibargaray. After experienced at les Frères Ibarboure,
and then at the Hôtel du Palais in Biarritz plus at
Prunier in Paris, Michel wanted to value his Basque
identity, with his authentic regional products and
respect of the territory.
Menu
Discovery and tasting Navarre wines
( French & Spanish )
by Florent Martin, Echanson of France
Assortment of tapas and homemade products
Lamb broche from Pyrénées,
Refined vegetables and piquillos
Cheese plateau
From cheese maker of Saint-Jean-Pied-de-Port
Chaumontais
Ttipia
2 place Floquet
64220 Saint-Jean-Pied-de-Port
Thursday – 15th October
The Basque Terroir, France
Those producers we going to meet are all suppliers
for great chefs, such as Cédric Béchade. Also, we
will have the pleasure of tasting their glorified
products at our Garden Party (dînner in all white),
at L’Auberge Basque.
Afternoon Program
3: 30 p.m. Departure to Banca
3: 50 p.m. Visit aquaponic farm of Banca
Ferme de Banka - Route des Aldudes, 64430 Banca
5: 00 p.m. Départ pour Ainhoa
5: 40 p.m. Visit d’Ainhoa
Classified as « The most beautiful village in France »
6: 45 p.m. Return to hôtels
7: 00 p.m. Stop at l’Auberge Basque
7: 10 p.m. Stop at l’Hôtel La Réserve
7: 20 p.m. Stop at Grand Hôtel Thalasso & Spa
8: 30 p.m. Departure to Saint-Jean-de-Luz "Garden Party"
8: 30 p.m. Stop at Grand Hôtel Thalasso & Spa
8: 40 p.m. Stop at Hôtel La Réserve
9: 00 p.m. "Garden Party" (dînner in all white)
Restaurant L’Auberge Basque
745 Vieille Route de Saint-Pée, 64310 Saint-Pée-sur-Nivelle
11: 30 p.m. Return to hôtels of Saint-Jean-de-Luz
Stop at Hôtel La Réserve
Stop at Grand Hôtel Thalasso & Spa
Thursday – 15th October
Garden Party Dinner
Revelation of the year 2008 Gault-Millau, Gault-Millau d’Or
2019, & Michelin since 2009, Chef Cédric Béchade begins
its Basque history at the hotel du Palais in Biarritz, before
moving up to the hotel Crillon in Paris. Cédric made his
promise to return to Pay Basque as all values from Basque
breathe him. Alain Ducasse will recruit him for the opening of his
3 stars restaurant at Avenue Raymond Poincaré. Then, during
3 years at Plaza Athénée where as an assistance Chef of
Jean-François Piége, and Chef, at the restaurant “La Cour
Jardin”. After 10 years expériences of excellence, Cédric build
L’Auberge Basque with his wife Manon in Pay Basque.
Garden Party Dinner
Dress code All White
Krystale Oyster with grilled onions - maritime pine
Duck foie gras with Navarenx tabac,
élixir of cidre with herbs
Red tuna in barbecue,
taboulé vigneron
Black Prince of Biscay pig braised with hay ,
Sidedish with Arto Gorria corns bihia
Veal and rice wrapped in fig leaf
Our savory Basque cake
with farm sheep cheese & Espelette pepper
Savarin with Arrobio IPA beer, piquillo sorbet
Baked apple with spicy joko ice cream
Wines
Irouleguy, Domaine de Brana, Blanc 2018
Domaine Apatia rouge 2018
Domaine de Moncaut, « Heita » Moelleux blanc 2015
Friday – 16th October
San Sebastian, Spain
San Sebastian nicknamed as « The pearl of Cantabria
» because of its beauty, especially, its bay, la Concha.
The city enjoys a worldwide gastronomic reputation.
Particular its restaurants which total 16 stared
restaurants in the Guide Michelín.
Story Telling
Saint-Sébastien was fonded in the 12th century by the King
Navarre where around a monastery (dedicated to Saint-
Sébastien). Sits Basque name as « Donostia » Origin from
evolution of the word Donebastian (Done, Domine and
Sebastian). Frist for a port, then a fort, Donosita will gain
importance due to its strategic location.
The city experienced an incredible developpement since 19th
century. Queen Maria-Christina who decided to spend her
summer in Saint-Sébastien. Queen made grateful contributions
to the community and its habitants, the mayor of Donostia
name as « Honorary Mayor of the City». The construction of
casino, théâtre, palais and many more remarkable infrastures
were influenced from France, which given Donostia its
nickname as « little Paris » or… « Paris of the south ».
Begining of the 20th century, Donostia became one of the most
cosmopolitan cities in Europe. We found footprints of famous
people in its Casino, such as Mata Hari, Léon Trotski, through
Maurice Ravel. from 1940 to 1975 Franco spend his summer at
palais d'Aiete and hold his ministerial councils there. In 1998,
San Sebastian founded « Gastronomika » one of the most well-
known culinary festivals in the world.Friday – 16th October
San Sebastian, Spain
In the morning, we will devoted to General Assembly of
the Bailliage France, Reserved for members up to
dated with their membership; or join a free visit at
Moulin de Bassilour.
Le Moulin de Bassilour is the most ancien hydro mill from
all of the southern France (1741). It works with a « flying
wheel » ( horizontal wheel), a system used in Roman times.
Different types of organic flour are produced there, as
well as breads and cakes.
Morning Program
9: 45 a.m. Departure from l’Auberge Basque
745 Vieille Route de Saint-Pée, 64310 Saint-Pée-sur-Nivelle
10: 00 A.M. ASSEMBLÉE GÉNÉRALE DU BAILLIAGE DE FRANCE
Venue at Grand Hôtel Thalasso & Spa
43 boulevard Thiers, 64500 Saint-Jean-de-Luz
OR 10: 00 a.m. Departure for visiting Moulin de Bassilour
Departure from Grand Hôtel Thalasso & Spa
43 boulevard Thiers, 64500 Saint-Jean-de-Luz
10: 20 a.m. Visit du Moulin de Bassilour
Boulangerie-Patisserie, Moulin de Bassilour, 64210 Bidart
11: 30 a.m. Return to Grand Hôtel Thalasso & Spa
43 boulevard Thiers, 64500 Saint-Jean-de-Luz
P.S. Will NOT stop at l’’Auberge Basque
12: 00 Departure from Grand Hôtel Thalasso & Spa
destination San Sebastian (Donostia) SpainFriday – 16th October
San Sebastian, Spain
Written documents mention that apple cider making in the
Basque Country from 11st century. Almost, all the farms had
an orchard and many places have related names to
apple or cider production.
The consumption habits have remained among Basque
sailors. In the16th century, hurting whales or cod in the far
North Atlantic. Face with seurvy and water issues, cider
was the only solution. But before departure, Those
capitains toured cider houses for choicing a right sailar
drinks with the menu of cod, rib steaks and sheep cheese.
This tradition still practice today.
Afternoon Program
12: 40 p.m. Lunch at bar-restaurant Ganbara
San Jeronimo Kalea, 19, 20003 Donostia, Gipuzkoa, Espagne
3: 00 p.m. Visit & city walk in the city San Sebastian
5: 30 p.m. Departure for visiting the Cidrerie Zapian
Kale Nagusia, 96, 20115 Astigarraga, Gipuzkoa, Espagne
7: 00 p.m. Visit Txogitxu by Imanol Jaca (Reference next page)
Ubarburu Pasealekua, 5, 20014 Donostia, Gipuzkoa, Espagne
8: 00 p.m. Dinner Txogitxu at Club gastronomique ”El Sauce”
Azpeitia Kalea, 9, 20010 Donostia, Gipuzkoa, Espagne
11: 30 p.m. Return at hôtels
First Stop at Grand Hôtel Thalasso & Spa
Next Stop at l’Hôtel La Réserve
Terminal at l’Auberge BasqueFriday – 16th October
San Sebastian, Spain
The word "Pintxo" comes from the verb "pinchar" which
means « to prink ». If tapas originated from central
Spain, Pintxos are part of Basque culture.
Orginally, pincho (pintxo in Basque) was served on a
piece of small bread and accompany with a glass of
wine.
Founded 25 years ago by José & Amaia, the 2
characteristic figures. Resaurant Ganbara is not only
know & recognized as onle of the best pintxos in
Donostia, but also for its great friendly welcoming
atmosphere.
Menu
Menu « Clandestin »
Various pintxos of Pays Basque
Accompagn with La Rioja wines
Ganba
San Jeronimo Kalea,
19, 20003 Donostia, Gipuzkoa, EspagneFriday – 16th October
San Sebastian, Spain
Imanol Jaca founder of Txogitxu, is an vital figure ans a
great expert in Basque’s gastronomy. Imanal is endearing
and embodies the whole Basque spirit: passionate,
authentic, generous and friendly.
Born in Butcher, by profession and passion, he transformed
a unique meat concept over Europe. Imanal travels all over
Europe for hunting farms which raise their cows in a
traditional & primative way. He often called upon to advise
for young chefs and restaurateurs.
Imanol Jaca was selected by the Beef Magazine :
“one of the Best Butchers in the world ”.
Dinner present by Imanol Jaca,
Txogitxu
At his Gastronomy club ”El Sauce”
Menu
Tasting & Discovering various assortiments
and products of Txogitxu
Txuleta (côte of bœuf from Galice)
and grilled turbot
Grilled Basque peppers
La Rioja winesSaturday – 17th October
Saint-Jean-de-Luz, France
King Louis XIV will spend 40 days in Saint-Jean-de-
Luz, with all royal protocoles & strict rules of etiqutte.
To realise a walk on the beach, the King must
company with his servers and follow a list of strict
protocoles and supervised by the gardiens.
Story Telling
A modest little village situated among dunes, marshes &
sea. Saint-Jean-de-Luz, knows of its prosperity in the
15th century, contributed to its fishermen who were
invented a new fishing method « Bancs de Terre-
Neuve » for hurting whales and cod fish.
In between 16th & 17th centuries, many corsairs who
fought on behalf of the King to enrich the village.
During the glorious marriage of King Louis XIV and
Marie-Thérèse of Autria, Saint-Jean-de-Luz infanted of
Spain, on the 9th June, 1660. the entrance door of
church Saint-Jean-Baptiste where the royal couple
crossed was walled up after the ceremony.
The decline of whaling and Atlantic fishing, thurs the
local population dropped dramaticly as fishermen left
the city.
Unti the19th century, the tour of Napoléon III boost the
Basque coastal region with the enthusiasm of the high
society. Saint-Jean-de-Luz reborn and experienced a
great touristic boom which still persists today.Saturday – 17th October
Saint-Jean-de-Luz, France
In 1984, 3 breeders met 3 butchers, Louis Ospital
agreed to comply with a strict specifications in dry
meat production. In order to produce the « Rolls of
Bayonne ham » An immediated success were called up !
The house’s producets acclaimed by the greatest chefs
worldwide.
In 2007, Emmanuel Poirmeur deposited a « patent for
vinification & aging wines beneath ocean ». This spacific
process consists of carrying out the fermentation in vats at
15m depth beneath offshore of Saint-Jean-de-Luz.
Morning Program
Departure by car for la Maison Louis Ospital
9: 00 a.m. Departure from Grand Hôtel Thalasso & Spa
43 Boulevard Thiers, 64500 Saint-Jean-de-Luz
9: 15 a.m. Passage at L’Auberge Basque
745 Vieille Route de Saint-Pée, 64310 Saint-Pée-sur-Nivelle
9: 50 a.m. Visit at Louis Ospital
Hasquette, 64240 Hasparren
11: 00 a.m. Departure for visit Igiategia
11: 35 a.m. Reception by Emmanuel Poimeur
& visit Igiategia
Maison des Blocs, Zone Portuaire de Socoa
5 bis Chemin des Blocs - 64500 Ciboure
12: 45 p.m. Departure for Tokiko
13: 00 p.m. Lunch at restaurant Tokiko
45 Chemin de Chibau, 64500 Saint-Jean-de-LuzSaturday – 17th Octobre
Saint-Jean-de-Luz, France
Tokiko (means « local » in Basque) a charming
farmhouse surrounded by a lovely garden. A harmony
place which gives a pride of its Basque products.
Xavier de Portal, the owner travel over Basque in
research of exceptional local & seasonal products. At
Tokiko where not only for eating, but also learningfrom
each story telling behind a plat or products..
Menu
Tinto of verano
Planche of various dry meat and hems from
Navarre
Cold & Hot pintxos
Variations of desserts
Moelleux chocolat
Croustade of apples & honey
Seasonal fruits with meringué
Piear Compot & chocolate granola
Sablé with espelette pepper sirop and fruits
Wines
Organic local wines tasting
Coffees & infusionsSaturday – 17th October
Saint-Jean-de-Luz, France
Our Glorious Edmond Rostand built the Villa Arnaga in
1903. but ruined by Author Cyrano later. Nowaday, the
villa was classified as a historic Monument.
Alexandre de Lur-Saluces will present us specially his grand
Sauternes, le Château de Fargues. Domaine belonged to
family Lur-Saluces since 1472.
Afternoon Program
3: 00 p.m. free time visit at city centre, Saint-Jean-de-Luz
4: 30 p.m. Return to hotels, by car to l’Auberge Basque
5: 30 p.m. Departure to la Villa Arnaga, plus Gala dinner
5: 30 p.m. Departure from Grand Hôtel Thalasso & Spa
5: 40 p.m. Stop at Hôtel La Réserve
5: 50 p.m. Stop at Auberge Basque
6: 15 p.m. Reception by Mayor of Cambo-les-Bains
Guided visit Villa Arnaga, Museum Edmond Rostand
Route du Docteur Camino 64250 Cambo-les-Bains
7: 00 p.m. Induction Ceremony
Officiated by Ms Claire Veaux,
Member Honoraire du Conseil Magistral
8: 00 p.m. Departure for Gala Dinner
8: 30 p.m. G ALA D INNER AT A UBERGE B AS Q UE
00:00 midnight Return to hotels Saint-Jean-de-Luz
Stop at Hotel La Réserve
Next stop at Grand Hôtel Thalasso & SpaSaturday – 17th October
Gala Dinner
Chef Cédric Béchade, Revelation of lte year 2008
Guide Gault-Millau, Gault-Millau d’Or 2019, &
Michelin since 2009, Cedric tailor made a
special menu for la Chaine, highlightened the finest
products from Basque excellence.
Gala Dinner
Fondue pyramid
Aroma box
Flower of piperade de Cédric, ham Ibaïama
The squid black ink differently…
The fish of the moment in vegetable juice
The pigeon refined to Armagnac with cocoa sawdust
Refreshing tomato & vanilla, candied tomato sorbet
Wines
Côte du Marmandais, Emilen Jean « Anthophila » blanc 2018
Irouleguy Domaine Bordaxuria blanc 2017
Côtes Catalane, Domaine Olivier Pithon
Ajaccio, Domaine U Stilicciunu, « Antica » rouge 2015
Irouleguy, Domaine Arretxea rouge 2011Sunday – 18th October
Discovery
On the occasion of the Grand Chapitre of France, Jules
Julien, President of the "Club Comte de Monte-Cristo" will
inaugurate the Cigar Club of the Bailliage of France . In
the company of Florent Martin, Echanson de France and
1st Sommelier of the Four Seasons George V Paris, they will
highlight the Armagnacs and Cigars alliances.
Florent Martin, will also offer a sommelier mixology course,
in connection with the Basque region.
Morning Program
10: 00 a.m. Departure from Grand Hôtel Thalasso & Spa
43 boulevard Thiers, 64500 Saint-Jean-de-Luz
10: 10 a.m. Stop at Hôtel La Réserve
1 rue Gaëtan de Bernoville, 64500 Saint-Jean-de-Luz
10: 20 a.m. Stop at Auberge Basque
745 Vieille Route de Saint-Pée, 64310 Saint-Pée-sur-Nivelle
Gastronomy Brunch of Auberge Basque
1:00 p.m. Alliance Armagnacs & cigares
Inauguration of the Club Comte de Monte-Cristo
by Jules Julien, Club president, Bailli Provincial d’Alsace
& Officier Grand Commandeur de la Chaîne
2: 30 p.m. Class of Mixology from Sommelier
by Florent Martin, Echanson de France
4: 00 p.m. Return by car to TGV train station SNCF
Gare SNCF Saint-Jean-de-Luz CiboureRecommandations & Accommodations
L’Auberge Basque
Kindly found our hotels selections for your stay in
Saint-Jean-de-Luz
l’Auberge Basque**** 10 mins from the city Saint-Jean-de-Luz,
Paceful environnement with a twist of traditional & modern
touch. Seducted by its cuisine & delisious breakfast . Limitation
of 12 rooms and decorated by Manon Béchade which
offering us a splendide hillside view.
A special offer of -15% for your staies included as the followings
Apply of Promotion code CONFRERIE,
Breakfast included
1 appartement with 2 rooms at 290€/night
2 suites mansardées, salon & private terrasse park view
& hillside at 260 €/night
3 Double rooms in contemporary style
with balcony park view & hillside at 240€/night
1 grand room contemparary style
with terrasse at 220€/night
2 grand rooms in classical style,
With countryside view at 200€/night
2 rooms in classical style with countryside view at 190€/night
1 room at ground floor – garden at 180€/night
Hôtel L’Auberge Basque ****
Membre Relais & Châteaux
Tél. : +33 (0)5 59 51 70 00
745 Vieille Route de Saint-Pée,
64310 Saint-Pée-sur-Nivelle
https://www.aubergebasque.comRecommandations & Accommodations
Saint-Jean-de-Luz
Please kindly found our hotels selection for your stay
in Saint-Jean-de-Luz
Grand Hotel Thalasso et Spa *****
Renewed recently, this élegance hotel in Art Deco style. located
at the city centre of Saint-Jean-de-Luz, with its amazing sea view.
Price rate: Start from 260 €/night
http://luzgrandhotel.fr
43 boulevard Thiers
Saint-Jean-de-Luz
commercial@luzgrandhotel.fr
Téléphone au 05 59 85 23 23
Hôtel La Réserve ****
Located in a park and hôtel impressioned with its panorama
seashore.
P.S. : Hotel located 20 mins on foot from Grand Hôtel Thalasso et
Spa
Price rate : Start from 135 €/night
www.hotel-lareserve.com
1 rue Gaëtan de Bernoville,
64500 Saint-Jean-de-Luz
Téléphone : 05 59 51 32 00
Hôtel La Devinière ***
Charming hotel in guest house style, located in the city centre .
Peaceful and with its private terrance.
Price rate: Start from 120 €/night
http://www.hotel-la-deviniere.com/tarifs.html
5 rue Loquin
64500 Saint Jean de Luz
Tél : 05 59 26 05 51How to join us
Recommandations
The city Saint-Jean-de-Luz is very accessible,
either by highway, TGV or Airports.
National highway A63
▪ 7: 15 Driving hours from Paris
▪ 2: 20 Driving hours from Bordeaux
TGV Saint-Jean-de-Luz Ciboure
▪ 4: 30 hours from Paris
▪ 2: 15 hours from Bordeaux
International Airport of Biarritz/Pays-Basque
▪ 20 mins by taxi
International Airport of San Sebastian (Spain)
▪ 30 mins by taxi
International Airport of Bordeaux
▪ 2: 10 hours Driving hours
L’Auberge Basque located at 10mins driving distance from
Saint-Jean-de-LuzDresscodes
& Insignes of La Chaîne
We highly requested your attention on the dresscode
indications of each event. And respecting our timing of
each schedule.
Wednesday 14th October 2020
▪ Day Time : Smart casual 1
▪ Dinner : City Chic 2 & insignes of La Chaîne
Thursday 15th October 2020
▪ Day Time : Smart casual
▪ Dinner : Casual chic in White & insignes of la Chaîne
Friday 16th October 2020
▪ General Assembly : Casual & insignes of la Chaîne
▪ Day Time : Smart casual
▪ Dinner : Smart casual & insignes of la Chaîne 3
Saturday 17th October 2020
▪ Day Time : Smart casual
▪ Inducttion & Gala Dinner : Black tie 4 & evening gown/
long dress plus insignes of la Chaine
Sunday 18th October 2020
▪ Day Time : Casual & insignes of La Chaîne
1 Smart casual : elegance & chic
2 City Chic : costume & tie, tailor or day dress
3 Preview insignes of la Chaîne for the night
4 Black tie : smoking, evening gown or long dressProgram Summary
Price rates & Internet links
Event Price/person P.S. : Limited Places up to 64 participants
Wednesday 14th October 2020
Compulsory Transportation Fee 20 Subscription & online payment
Dinner Chez Albert at the old Port 75 by Weezevent, please click the following link :
Thursday 15th October 2020 https://www.weezevent.com/grand-chapitre-de-france-2020
Compulsory Transportation Fee 30 Immédiated confirmational email will send once subscripted
Visites : Piment, farm Dagorret & farm aquaponique
Lunch + Wines Tasting - Restaurant Ttipia 70
OR
Garden Party – Auberge Basque, Gault&Millau 145
Friday 16th October 2020
Please fill in the following subscription forms,
Compulsory Transportation Fee 30
General Assembly of Bailliage France - Menbers only Free company with your payment by check
Whole day (All included) : or reference of international bank transfer.
Lunch - Ganbara, visites plus dinner - Txogitxu 80
Confirmation noticed, once your subscription file get treated.
Saturday 17th October 2020
Compulsory Transportation Fee 30
Visites Maison Ospital & Egiategia
Lunch – Restaurant Tokiko 60
Visite museum & Chaine induction – Villa Arnaga 20
G a l a D i n n e r – Auberge Basque, Michelin 230
Sunday 18th October 2020
Complulsory Transportation Fee 30
Gastronomy Brunch – Auberge Basque 55
Menbership of Cigar Club – Comte de Monte-Cristo 30
Further Informations :
Alliance Armagnacs & cigares 60 Mr. Laurent Poultier du Mesnil, Bailli Délégué of France
Master Class Mixology of Sommelier 30 bailli@chainefrance.fr - +33 (0)6 03 61 00 62Inscription forms Registration, booking & payment (1/5) Nom : Prénom : Family name Given name Adresse : Adress Code postal / ville : Profession : Zip/Post code / City Courriel : Portable : Email Mobile / Cell phone Grade à la Chaîne Bailliage Chaîne grade Langues parlées : Restriction alimentaires : Languages spoken Food restriction Nombre de Membres de la Chaîne : Nombre d’invités : Number of Chaîne Members Number of guests Mme, Mlle ou M. Nom : Prénom : Mrs, Ms or Mr. Family name Given name 1 2 3 4 5 6 7
Inscription form
Le transport en car est obligatoire
Registration, booking & payment (2/5) Bus transportation is mandatory
Evènement Prix/persone Total Total
Event Price/person participants €
Mercredi 14 octobre 2020 - Wendesday, October 14th 2020
Transport en car - Coach transportation 20
Dîner – Dinner – Chez Albert sur le Vieux Port 60
Jeudi 15 octobre 2020- Thurday, October 15th 2020
Transport en car - Coach transportation 30
Visites, déjeuner, découverte des vins – Visits, lunch and wine discovery - Restaurant Ttipia 60
Garden Party – Auberge Basque 145
Vendredi 16 octobre 2020 - Friday, October 16th 2020
Transport en car - Coach transportation 30
Participation à l’Assemblée Générale du Bailliage de France Gratuit
Journée entière (déjeuner, visites et dîner inclus) – All day (lunch, visits and dinner) 80
Samedi 17 octobre 2020 - Saturday, October 17th 2020
Transport en car - Coach transportation 30
Visites et déjeuner – Visits and Lunch – Restaurant Tokiko 50
Visite musée et intronisation – Visit Museum and enthronement – Villa Arnaga 20
Dîner de Gala – Gala Dinner – Auberge Basque 230
Dimanche 18 octobre 2020 - Sunday, October 18th 2020
Transport en car - Coach transportation 30
Brunch Gastronomique – Auberge Basque 55
Adhésion au Club de Cigare – Membership to the Cigar Club - Comte de Monte-Cristo 60
Alliance Armagnacs et cigares - Alliance Armagnacs and cigars 42
Cours Mixologie du Sommelier - Mixology lesson 24
Frais d’inscription par personne – Registration fee per person 30
Frais d’inscription/personne non membre - Registration fee/person non member 60
TOTALInscription form
Registration, booking & payment (3/5)
Si vous souhaitez être intronisé(e) lors de la Cérémonie le
If you would like to be inducted on Saturday, October
samedi 17 octobre 2020 à 18h30 dans les Salons de la
17th, 2020, at 6.30pm, in the Villa Arnaga’s reception-room,
Villa Arnaga, veuillez cochez la case s’il vous plait.
please tick this box.
Et veuillez indiquer clairement (en majuscules) And please indicate clearly (in capitals)
À remplir et à retourner avant le 30 septembre 2020 To be completed and returned before the September 30h 2020
par courriel : argentier@chainefrance.fr by Email : argentier@chainefrance.fr
ou par courrier : M. Stéphane TURPIN, Argentier National or by post : M. Stéphane TURPIN, Argentier National
8 rue Carrière Marlé – 92340 BOURG-LA-REINE - FRANCE 8 rue Carrière Marlé – 92340 BOURG-LA-REINE - FRANCE
Mme, Mlle ou M. Nom et prénom des personnes à introniser Nouveau grade
Mrs, Ms or Mr. Family and given names of the persons to be inducte New grade
1
2
3
4
5
6
7Inscription form
Registration, booking & payment (4/5)
Option de Paiement - Payment options
Date limite d’inscription : 1er octobre 2020
Registration and payment deadline : October 1st 2020 Les inscriptions ne seront validées qu’à
réception du paiement correspondant et les
À remplir et à retourner - To be completed and returned réservations se feront dans l’ordre d’arrivée
Par courriel - by Email : argentier@chainefrance.fr des inscriptions et dans les limites des places
disponibles. Vous pouvez envoyer ce bulletin
Par Carte de Crédit via Weezevent, à l’adresse ci-dessous : par mail ou courrier. Aucune annulation ne
By credit card via the Weezevent website: pourra faire l’objet d’un remboursement, même
https://www.weezevent.com/grand-chapitre-de-france-2019 partiel, à compter du 5 octobre 2020. Toute
annulation avant cette date sera sujette à
Par virement bancaire électronique une retenue de 40 % du montant.
Electronic Bank Transfer - Bank details are as follows:
Reservations will be confirmed in the order they
CRÉDIT MUTUEL : CCM LEVALLOIS HOTEL DE VILLE are received and on receipt of the
75 rue du Président Wilson, 92300 LEVALLOIS PERRET corresponding payment. Send the completed
Code Banque - Bank Identification Number : 10278 form by mail or post. Any booking cancelled
Code Guichet - Branch Number : 06088 on or after October 5, 2019, will be subject to
Numéro de Compte - Account Number : 00020450601 a 100% penalty. A cancellation before this
Clé RIB - Bank Security Code : 40 date will be subject to a penalty of 40% of
Adresse SWIFT - SWIFT Address : CMCIFR2A the total amount.
IBAN : FR76 1027 8060 8800 0204 5060 140
BIC : CMCIFR2A
Par courrier - By post :
Chaîne des Rôtisseurs - M. Stéphane TURPIN, Argentier National
8 rue Carrière Marlé – 92340 BOURG-LA-REINE
CHÈQUE en €, payable en France uniquement à l’ordre de :
La Chaîne des Rôtisseurs – Bailliage de France
CHEQUE in euro drawn on a bank account only in France
made payable to: Chaîne des Rôtisseurs - Bailliage of France »
SignatureInscription form
Registration, booking & payment (5/5)
MENTIONS LÉGALES LEGAL BIT
Je soussigné(e) : I, the undersigned:
Nom : ………………………………………………………. Family name : ……………………………………………….……
Prénom : …………………………………………………… Given name : …………………………………………………….
I expressly authorize the taking of one or more photographs (taking, editing,
Autorise expressément la prise d’une ou plusieurs photographie(s)
recording, scanning) representing me. Reproduction, dissemination and
(captation, fixation, enregistrement, numérisation) me représentant ainsi
que la reproduction, la diffusion et la publication, par tous moyens et sur publication, by any means and on any medium (paper, electronic, etc. ), of
one or more photographs representing me in the contexts strictly stated
tous supports (papier, électronique, etc.), d’une ou plusieurs
below:
photographie(s) me représentant dans le(s) cadre(s) strictement
énoncé(s) ci-après : ▪ Publication on-line on the website of the Association La Chaîne des
Rôtisseurs or the Confrérie de la Chaîne des Rôtisseurs or the social
▪ Mise en ligne sur le site internet de l’Association La Chaîne des
networks of this association.
Rôtisseurs ou la Confrérie de la Chaîne des Rôtisseurs ou les réseaux
sociaux de ladite association. ▪ Illustration of press articles (print and internet) of which I am the author,
to which I contributed, or in which I am Quoted.
▪ Illustration d’articles de presse (presse papier et internet) dont je suis
▪ Any external communication (brochures, presentation, ...) and internal
l’auteur, auxquels j’ai contribué, ou au sein desquels je suis cité.
▪ Tout support de communication externe (plaquettes, présentation, …) (newsletter, e-News ...) related to the Association La Chaîne des
Rôtisseurs or the Confrérie de la Chaîne des Rôtisseurs.
et interne (lettre d’information, e-news …) relatif à l’Association La
Chaîne des Rôtisseurs ou la Confrérie de la Chaîne des Rôtisseurs. This authorization is given without limitation in time.
Cette autorisation est donnée sans limitation de durée. It is acknowledged that everyone has an exclusive right to his/her image
and the use that is made of it. Also, I note that in the absence of
Il est rappelé que toute personne a un droit exclusif sur son image et
agreement on my part within the framework of this authorization, my image
l’utilisation qui en est faite. Aussi, j’ai bien noté qu’à défaut d’accord de
ma part dans le cadre de la présente autorisation, mon image ne cannot be the object of any editing, use or circulation.
pourra faire l’objet d’une quelconque fixation, utilisation ou diffusion. Following acceptance of my participation, I acknowledge the conditions
related to my participation, namely :
En acceptant ma participation, j’accepte les conditions liées à ma
participation à savoir : - The confirmation of the eligibility of my image for the benefit of the
Bailliage de France.
- Je confirme mon droit à l’image au profit du Bailliage de France.
- Release in the event of an accident or potential incident that may
- Décharge en cas d’accident et/ou incident potentiel pouvant survenir
directement ou indirectement. occur directly or indirectly.
- The cancellation and refund procedure as confirmed in the Registration,
- Les conditions d’annulation et remboursement précédemment décrite
Booking & Payment Form).
dans le Bulletin d’inscription.
Place: ……..………………………. Date: …………………..…
Fait à : ………………….., le ……………………………...
Signature 1
Signature 1 1 Important: Your signature must be preceded by the
1 Signature précédée de la mention manuscrite
handwritten phrase “Bon pour accord, lu et approuvé”
« Bon pour accord, lu et approuvé » (English “I agree to the terms read & approved”)Board Members
of National France Office
Informations complémentaires, further information :
bailli@chainefrance.fr - +33 (0)6 03 61 00 62
Laurent Poultier du Mesnil, Bailli Délégué de France
Stéphane Turpin, Argentier National
Côme de Chérisey, Conseiller Gastronomique
Franck Fontaine, Conseiller Culinaire
Florent Martin, Echanson National
Philippe Heullant, Chargé de Presse
Daphné Roda, Chargée de Missions National
Jacques Binoist,
Bailli Provincial des Pays-de-Loire, Chargé de Missions National
Stéphane Boudrandi,
Bailli Provincial de PACA, Chargé de Missions National
Jean-Marc Faure,
Bailli Provincial d’Auvergne-Rhône-Alpes, Chargé de Missions National
Jules Julien,
Bailli Provincial d’Alsace, Chargé de Missions National
Robert Meulle,
Bailli Provincial de Champagne, Chargé de Missions National
Benoît de Montlebert,
Bailli Provincial de Normandie, Chargé de Missions National
Dominique Naboulet,
Bailli Provincial d’Aquitaine, Chargé de Missions National
Alain Vertes,
Bailli Provincial d’Occitanie, Chargé de Missions NationalYou can also read
