I enjoyed very much in journey in the Pays Basque: beautiful landscapes and nice encounters.
There are some interesting aspects of this region: the Basque food (the "circuit court" between the consumers and the truck farmers and other producers, the vineyard of Irouléguy-Cécile Sabah showing her vineyard to the visitors, Pascal Etchavarria and the pincho or pintxo-pieces of bread with meat and vegetables-), the Kintoa pig (Catherine and Pierre Oteiza-their 400 pigs-, the "Appellation d'Origine Controlée", the 80 new pig farmers, the dryer with 45.000 hams, the chef Cédric Baudour and the preparation of meals-ribs, burgers for the guests), the tea plantation of Mikel Esclamadon (the practice in the Acores, the parcel of tea on acid soils, the tasting of the tea by Peio Elgorriaga,and the use of the tea leaves by Amaia Castorne-crumbles with tea leaves and apricots-), the trout farm of Michel Goicoechea (the "truite de Banka", the water coming from an old water canal, the smoked trout and the skin transformed into leather-Tommy Bemal, the shoe designer-), Thimothée, the shepherd taking care for about 1.000 sheep in the mountain of Baldoura (the public relations with the tourists, Xemartin Auchoberry, one of the owners of the sheep speaking about the importance of the pastoralism), Ander Zubeldia, the naturalist guide and the visit of the mountain bogs, Jean Manesh the paragliding instructor (Stéphanie Barrio-the paragliding during all the year) and the "Jardins du Refuge" , a farm in middle of the village of Anglet, the priest Cestac and the project to stop the dunes-the young women and orphans producing cereals and vegetables, Clara Maggiore and the teaching about medicinal herbs).
I enjoyed the encounters of Anto Cocagne with Clémence Papouin, with Cyril Pouil and Ronan Lagadec-the chocolatiers-, with Emmanuel Yanai (the gateau basque), with Antony Orjollet, the chef, with Antoine Arraoui,the wine maker, with Alice Bonnet and her husband (the fishing boat), with Marie (the cooking of the hakes), with Julia and Sylvain Aimé (the sheep cheese, and the excursion to the cayolar in the mountain) and with Maëlys Larrue (the "grazing"-the tray with cheese, vegetables and fruits-): nice encounters with very kind French men and women.
There are some interesting aspects of this region: the Basque food (the "circuit court" between the consumers and the truck farmers and other producers, the vineyard of Irouléguy-Cécile Sabah showing her vineyard to the visitors, Pascal Etchavarria and the pincho or pintxo-pieces of bread with meat and vegetables-), the Kintoa pig (Catherine and Pierre Oteiza-their 400 pigs-, the "Appellation d'Origine Controlée", the 80 new pig farmers, the dryer with 45.000 hams, the chef Cédric Baudour and the preparation of meals-ribs, burgers for the guests), the tea plantation of Mikel Esclamadon (the practice in the Acores, the parcel of tea on acid soils, the tasting of the tea by Peio Elgorriaga,and the use of the tea leaves by Amaia Castorne-crumbles with tea leaves and apricots-), the trout farm of Michel Goicoechea (the "truite de Banka", the water coming from an old water canal, the smoked trout and the skin transformed into leather-Tommy Bemal, the shoe designer-), Thimothée, the shepherd taking care for about 1.000 sheep in the mountain of Baldoura (the public relations with the tourists, Xemartin Auchoberry, one of the owners of the sheep speaking about the importance of the pastoralism), Ander Zubeldia, the naturalist guide and the visit of the mountain bogs, Jean Manesh the paragliding instructor (Stéphanie Barrio-the paragliding during all the year) and the "Jardins du Refuge" , a farm in middle of the village of Anglet, the priest Cestac and the project to stop the dunes-the young women and orphans producing cereals and vegetables, Clara Maggiore and the teaching about medicinal herbs).
I enjoyed the encounters of Anto Cocagne with Clémence Papouin, with Cyril Pouil and Ronan Lagadec-the chocolatiers-, with Emmanuel Yanai (the gateau basque), with Antony Orjollet, the chef, with Antoine Arraoui,the wine maker, with Alice Bonnet and her husband (the fishing boat), with Marie (the cooking of the hakes), with Julia and Sylvain Aimé (the sheep cheese, and the excursion to the cayolar in the mountain) and with Maëlys Larrue (the "grazing"-the tray with cheese, vegetables and fruits-): nice encounters with very kind French men and women.