Un pied dans l’Atlantique 🌊 🏄, l’autre dans les montagnes ⛰️ : Biarritz et le Pays basque sont comme le piment d’Espelette 🌶️, l’un des produits fétiches de la gastronomie régionale, fort et doux à la fois !
Pour découvrir les merveilles des plus belles régions de France, c’est ici – Abonnez-vous 👉 http://bit.ly/3zjR2Vj 🙏
La force, c’est celle d’un océan prisé des surfeurs qui a façonné un décor à grand spectacle, alternant hautes falaises, longues plages de sable et criques sauvages. Et la douceur, c’est celle d’un art de vivre gourmand et festif hérité d’une culture singulière. De quoi inspirer les créateurs : après la minijupe d’André Courrèges, basque d’adoption, c’est le maillot de bain que l’on réinvente aujourd’hui à Biarritz !
Réalisation: Amélia Pujol
© MORGANE PRODUCTION
[Music] exceptional waves which attract thousands of tourists every year we are in the Basque Country and it is handaille from the castle of abadia that we can admire this spectacle welcome to the magnificent natural setting of abadia but the Basque Country is also a mountainous region where we have been able to preserve
Crafts like this famous shepherd’s stick I make up there with the motto with the stick in my hand I have a friend in the heart the Country- Basque is also an authentic culture of which you will have a glimpse through this very spectacular sport, the chisterra I do that and it
Goes very easily and the escapade risks being gourmet through surprising recipes which are the colors of the Basque Country red green and white on the border between France and Spain you will discover stories kept secret this is the case of contraband we smuggled wool from
France to Spain we brought back sweaters from Spain to France our journey will take us to typical places of the Basque country a trip which promises to be rich in discovery and we begin the visit with Pierre professional guide he has been visiting the Basque Country
For more than 10 years he arranged to meet us in the superb city of Saint-Jeanl with his Pierre on his head has everything of a Basque but appearances are deceiving so no I am not a real Basque I was not born Basque I am in a melting pot of my own
A great-grandmother of Russian origin a grandfather from the Landes a grandmother who is the natural daughter of a nobleman from the region, in short it’s something complete but being Basque is also something to be proud of his roots and his roots and then
Certainly I am more Basque than the Basques you will have understood Pierre is very attached to the Basque Country and in particular to Saint-Jean de lu because it is the historic city of the Basque Coast in 17th century it also hosted one of the most famous kings of France
Louis -Jean de luus shipowner and when the king comes well he has died and his wife Marie and his son will welcome Louis XIV here for a month at the time Saint-Jean de luuse is not yet the seaside resort of today and
The king has not planned to enjoy the beach the time is much more serious he comes to make peace with Spain by marrying the heir to the crown Marie-Therese of Austria it is the corollary of the signing of the Treaty of the Pyrenees so we have been
Fighting for years between the French and the Spanish it took two marriages between king of France and child of Spain to stop this and this famous treaty of the Pyrenees 27 negotiation sessions between the Spaniards of Don Lopez Luis dearo and the French delegation of Cardinal Mazaren we
Are going to draw a definitive border it seems and in addition to that well we are going to give the Infanta of Spain to the King of France this union is celebrated in the church of Saint-Jean deluse to get there
Nothing could be simpler just follow our connoisseur the church of Saint-Jean deluse is very typical of places of worship in the Basque Country here until the 17th century we buried the dead in churches but the population is increasing and we have to make room now the dead are buried
Outside and the churches are expanding so the school of B of the time will have the idea to artificially enlarge the churches by making the floors of gallery tribe like the cult of the dead was devolved
To the women naturally they remained at the bottom and the men went at the top in addition com paysason sang if the VO bass like mine and VO Maron It was over usually Pierre accompanies groups of tourists but today the visit is more peaceful and he
Takes the opportunity to continue the walk in the city but the discovery of the Basque Country is also culinary traditions and to talk about them direction [ Music] Biaritz here the visit risks being somewhat caloric on the heights of the city by the ocean we are at the choc museum
And it is Filipina the guide of the museum it is she who is in the process of making pistoles these delicious chocolate pastilles which are the entry ticket to the Philippine museum arrived just a few months ago this morning she has a meeting with Serge kousigou the
Founder of the Museum at the back of the shop it is the laboratory where he makes his delicacies and it’s a little challenge that T Filipino did today this morning very well well listen I would like you to learn to write with the chocolatiers pen yes and so that you
Can transpose it to your visitors to your children well listen you will you will you will try eh it’s not a problem and here we go Filipino will have to write with white chocolate at the master chocolatiers this little cone acts as a pen Filipino carefully applies the
Advice of Mr. Chocolate in person because Serge Cousigou has been working with chocolate for over 50 years and he likes to share his know-how with his employees. It must be said that Filipina is doing quite well, no, but wait, but this girl is talented, but it’s perfect then. you
See look at the size a chocolate museum in bieritz it is not only to please the gourmand it is a reference to the history of the Basque Coast in 1609 the first boats of Portuguese Jews landed in Bayonne hunted by time by Isabelle the Catholic in
Their chest the chocolate since then it has become a true Basque tradition today the chocolate arrives straight from Latin America Filipino doesn’t yet know the house by heart but she already knows what she likes I loves milk chocolate, dark chocolate and Mr.
Cousig’s macaroons, that’s extraordinary extraordinary, she wants the raise at the end of the month ah no not at all no Filipino it’s rather the passion that he drives from that it is 5 minutes away
Our guide does not hesitate to take a little detour through the shop to taste the emblem of the museum the rock of Biaritz a tasty mixture of almond and candied orange the orange is crunchy with a taste of chocolate is very good and it is true that a little treat cannot be refused
Inside the museum these are spectacular confections which await us real works of art these chocolate statues are made by Serge Kousigou himself hours of work for a very tempting result of which Filipino knows all the manufacturing details so there he really works like a stone sculptor either in modeling or therefore sculpted
Directly in the mass so dark chocolate milk chocolate some details made of white chocolate and these sculptures are 10 years old on average so you can see that they are rather well preserved overall. We cover them two or three times a year with a sugar varnish to
Protect them because these sculptures are fragile and can be damaged. some mishaps there were white chocolate sculptures made entirely of white chocolate white chocolate so it’s really the fatty part of the cocoa it’s cocoa butter milk sugar and a little bit of vanilla so during the heatwave of 2003 they
Actually collapsed on themselves so he did not repeat the experience so now we only have details and it is the only museum to offer so many chocolate sculptures almost every year 30,000 tourists come to visit the program presentation of the sculptures and the
Manufacturing workshop before enjoying a hot chocolate tasting in the shop for the youngest chocolate painting workshops are offered all year round a visit ideal gourmet before joining a completely different, very authentic setting much more rustic in the Basque mountains Laurent professional guide has an appointment with Marc in the village
Of SAR for a private tour hello Laurent how are you the two men live in this village a few kilometers from the Spanish fronti we are going to take a little walk where we are going to go we are going
Discover the village a little the SAR village is very typical of the Basque Country with its green or red half-timbered houses and dominated by the rugne the Basque mountain which reaches 905 m of altitude and it is equipped with their umbrella that Marc and Laurent start the visit we each took
The necessary equipment eh ah all bomask that’s the Basque Country it’s the Basque Country that reminds me of average rain we have TR FO no more rain Paris roughly one day that n will one day be sure
To rain whether it’s summer or winter and yes incredible but true here it rains more than in Paris but that’s also what makes the nature of the region so abundant Marc offers Laurent to go to one of the riches of the village of small chapels which are in fact oratories
Tradition says that these oratoures were built by the fishermen since this is the last village where we still find these fishermen who were called here the plowers of the seas depending on the season they worked on the land where they went to sea and before leaving they
Went to the church to hand over their lives to this or that breast and if they returned safe and sound or with a catch miraculous which is interesting they built an oratory to come and honor the breast on a daily basis and thank it for having helped them in this outing so they
Must have made good fishing because there is still not far from a fifteen there are about fifteen there were 19 in all in the commune of S but some were razed for extension of house road or Carrefour so they did business
They did business by walking on foot in the village Marc and Laurent stop in front of the house where Luis Mariano himself lived for 7 years. Luis Gonzales, his real name, was born in Houn after fleeing the Spanish Civil War with his parents, this famous operetta singer
Who ‘we no longer present lived here at the start of his career very attached to the Basque country he rests today in the small town of Arcang near Bayonne and the two friends cannot help but sing the song chance of ‘being from this country we are commencing throughout
This and it is on these few rather correct notes that we leave Laurent because Marc wishes to invite us to his beautiful home we return home we return toegara etegaraya it is this old Labourdine farm of the 16th century for which Marc and his wife Brigitte left
Paris more than 15 years ago together they opened rooms of Ô they are very attached to the place even if the beginnings were not easy the basqu we deserve it to love their country to value it with beautiful nature, well-kept houses, beautiful gardens and not just
Anything so you are put to the test a little bit the first year we watch you we watch a little what you are going to do with this house if you are going to respect the tradition the culture base that if you are not going to try to shake up what heritage concerns
That quickly disappeared when the neighbors realized how much they loved this [Music] country I take you to the nice tables I put hay and everything we created three guest rooms and we ended up with this one that we opened in 2008 after having redone absolutely everything
We looked the beams also to throw away nothing so we had to keep everything that existed to leave it in the house several months of work where mark and Brigitte made incredible discoveries when we removed the coating from the wall we mainly found this this treasure
Which is a treasure for us it’s true although at the beginning we thought that we had finally found the golden louis after 10 years of work but no but for us it is also a treasure because we found this famous apple juice vat there was another adjoining house in
Which there was a press and apple juice that there were a lot of apple trees in the Basque Country we made apple juice there until ‘until after the war until an illness drew the Pomiers and we therefore recovered the apple juice which was the drink of all the
Days a traditional construction that Marc and Brigitte took pleasure in restoring preserving Basque know -how this is precisely what Pierre wants to show us through the manufacture of the chistererraou it’s okay hello is well or in good shape hello ah it’s good it is here that schisteras are made
With a wicker basket used as a glove for the national sport of the Basque Country and which bears the same name Jean-Louis is weaving the basket of the chistererra in wicker pot his son manufactures the structure in chestnut a family affair for four generations years
Of carrying out the same tasks but always with the same desire it is a passion if you are not in a profession if you do not have a passion time flies very very you look at the clock while there we don’t even notice that the J passes them each piece is unique manufactured
With care to fit the hand of the player and adapt to his gestures no two chistera are exactly the same this is not is not possible because they are all made individually and it will not be the same quality of wood because the chestnut is it’s it’s several woods
So we can’t do exactly the same when there is a good player who comes automatically he comes to ask us the curvature the lightness the flexibility and he tells us with this chi terrain it suits me much better the less well we study to try to do the same thing
That is to say we try to progress even in our profession and the comen generation I am the 3rd and he is the 4th so it is a business it is a knowledge which is transmitted from father to son yes because
The cha or the Cha was invented 150 years ago he thus manufactures 150 chister per year for seasoned players mainly present in the Basque Country JeanLouis is good at his job and Pierre remains very attentive so there is there is the little one called Yoko and the grain which
Has a gra pocket it’s different games with the little one the player places the basket behind he grabs the ball here and on one step he ESP the ball we don’t slide the ball into this basket this one it’s the opposite the ball goes in here slides it gets stuck
There and it starts again but the player is in motion it’s a sort of broom between catching the ball and the movement the gesture and the race and there he can do 7 hours but he has to be
In the movement so far our guide has only had to listen to the lesson but Pot has another idea in his head which is to make him participate in Pierre’s mission to recover the pieces of this chestnut branch which will then be used to make the chisterra go ahead sit down
We’re going to have fun that’s the point of tonolier or saoutier yes ah yes de Saou that there you are you Bousses you block watch out there you go gently slowly ok yeah go easy
The return we’ll say we going to say it like that [Music] easy it’s quite a gesture you have to be both efficient and flexible wait I’m just going to finish it but that’s good you’ve cleared it up for me
So I’m going to finish it quite a bit it’s pretty rusty but that’s mission accomplished for Pierre who prefers to leave it there and let the two men get back to work back in the Basque mountains where we find Marc in urchola in a typical inn a benta how
That Marc came to follow a cooking classes and to prepare a traditional dish it’s the best place the auberge d’chola is very typical of the area here we cook Basque and we speak
Basque you ref it’s going well or G don you put on the superb outfit good our little outfit from the CH so it’s you who will explain to us the good recipes of the house because here when
We come we enjoy hey yeah it’s true yeah we have a good time we do the best so here we go -y a real combat outfit besides Aline very dynamic often says that she battles
In the kitchen on the program a minced Moru a typical dish of the Basque Country and to start Marc will have to cleanly cut the peppers, onions and garlic that you can do to your little wife at home so I start by removing the tail yes without sticking the blade in the
The finger then I cut in two cut in two until then Mar is not doing too badly but with a strong character don’t hesitate to take it back, listen to this onion there it
Doesn’t look at all like the mi no it’s not at all I’m a lot here you have to take care of it a lot more always the impression of caressing caressing the person you love the most there tac it’s super important Aline launched into the adventure just a year ago without any training
She came to lend a hand to her childhood friend Caty who had just taken over the restaurant but this discovery became a real passion for her, the ingredients simmered in olive oil a tradition from Spain that makes the colors of the Basque Country red green and white and
White Marc is already salivating it smells good even Katy attracted by the smell comes to take a walk in the kitchen it smells good because my ass VI is still there here hop it has to be SAB for both it has to be that anyway
It’s not ah no it doesn’t come out tomato Moru pepper and onions have to simmer for a quarter of an hour Cathy takes the opportunity to offer a coffee to our two chefs a well- deserved break bye that means yes in Basque ble to miss the language a very strong identity
Which is perpetuated from generation to generation and suffice to say that the Basques are very attached to us talking to each other about the language it already makes us smile but it’s the language every day yes so we with that we always speak downstairs my cook he speaks Spanish but well
99% of his life he speaks in Basque it’s not we were born to that here yes we have that in the heart and then we think we think in Basque yes yes we think in Basque that’s it and what’s more when we think in Basque
It’s a joy which shows us pride it’s a beautiful language afterwards for Aline there’s no question of working in restaurant without speaking Basque Marc who wants to adapt to decide to learn it a real challenge because nothing resembles French I stammer in Basque because
The language is very difficult to assimilate well and then it is very difficult to speak and then when we are from a French culture as I am from a written culture and it is very difficult
For me to speak if I do not write I need I need to write before speaking well Aline does not lose sight the creation of his minced Moru the 15 minutes have passed and it is time to set the table the two cooks take their places around the table and it is Caty
Who does the service for Aline it is a funny situation it makes me little because I normally stay in the kitchen I don’t taste with C so for once it’s exceptional eh and the moment awaited by Marc has finally arrived, place for the tasting of a delicious minced Moru bon
Appetit so thank you to you also so it’s pretty it’s pretty to the eye and then it’s going to be good to the [Music] mouth how do you think ah it’s excellent or now direction the famous trinquet of Aguilera in aritz where we find Pierre
C This is where we practice the most spectacular sport in the Basque Country [Music] chistererra hello wolves how are you Pier it’s a bit of fun yes we’re going to first talk a little bit a little bit about pootte I’m going to try you know the naked sea I stupid
When I was at school not there I played for a few years then you’re going to make me taste chistra it’s going to be so pleasant ah that’s another difficulty actually indeed
You want us to go see a little bit of the young people we see a little bit of the young people playing Lilou and Cheveria is a former player and not just any player in the 80s he was double world champion today Lilou is president of the federation of Basque polot of which
Chisterra is one of the disciplines and while waiting for the players to finish their game throws in someone confid with stone not also the rugby rugby also like everyone else and then me my father played pelota I went to pelota I grew up in it and now
I also give my time for others because my friend brought me a lot and that for me It also gives me pleasure to bring to the young people here it falls like in the pot here
There the Basque pelotte brings together a total of 22 disciples like the bare hand it is quite simply a matter of returning the ball with the palm of the hand and the pasa this wooden racket the chisterra is the
Most spectacular of the 22 disciplines it is played all over the world as in the United States and Argentina among the greatest professionals Lilou of course but also Laurent Garcia triple world champion and Eric Irastorza five times world champion for Pierre it’s now
That it gets tough the CH foot put the tal as you see you have to get your hand in well well we’re going to tie it like that it’s just to do some exemplification we’re going to tie it for don’t
Lose the CH and let’s go it’s no longer time for jokes Pierre listen to Lilou’s advice you have your legs a little apart because imagine like that you can’t hit there and your legs are a support hey there it is and and there and you hit there then there wait yes I’m
Stirring behind there and I yes I’m hitting like that there’s a certain tac and here’s a flexibility I’ll show you with the ball yes show- me yes the pelotte I’m there the friend is
There yes I do that there and it goes very easily he said easy so me now what I’m going to offer you which is a template when Mrs. quite strong I’m going to get behind you d ‘Okay and
I’m going to do the gesture with you yes because there you go and the first balls first ball we’re going to throw it with me that’s okay and then you’ll throw it alone vaesser you’re going to try card
It’s good for you to try of something you are like that there and there and there okay here Lilou and Pierre are now one it must be said that the gesture is still technical the aim of the game
Send the ball to the wall and throw it again Pierre I’m going to get there just once and it’s already not bad I’ve understood more or less how it works yeah it’s true that there are gestures it’s
Not a natural gesture already at the start so it’s for that at the same time you are going to show me because you I know that you are going to put it on the wall I am going to try I am going to
Try there so there you go look take a good look there there you take the door like that there you hear that noise there and there no doubt it is the work of a real player the ball bounces without problem in a real match this ball can go up to 250 km
The equivalent of the serve of a tennis player at Roland Garos c it was not easy first learning yes it was it was Cachou said thank you Lilou for welcoming us thank you I am very happy to show you a little bit of this sport that I love
Here thank you [Music] thank you we are heading back towards we find Laurent he travels the Basque Country aboard his superb van with very local colors CE Bordelet of origin fell in love with the area more than 10 years ago to such an extent that he decided to show it to tourists
Hello François hello Laurent you’re doing well you’re doing very well too yeah and you’re doing impeccable with the almost fine weather this morning he has an appointment with François on one of the oldest places in the Basque Country the caves of SAR premiere stop at the entrance to evoke not the
Prehistoric man but a famous personality of the 19th century who came here to have a good time from a historical point of view also you told your customers it is the avenue of Napoleon I and his wife
Genius of Montiot and in fact at the time so there was a ball at the level of the upper gallery which was given for their arrival eh since he came down from the rune after having visited the
Rune had come to visit the caves of HRH so 1858 that’s good but listen we’re going to get there [Music] hire François is the manager of the site he didn’t end up here completely by chance true
Basque he was first exiled for more than 10 years in the Paris region where he worked in mass distribution today it is with pleasure that he tells the story of the first Basques prehistoric man lived at that time as they were already
Nomad hunters and gatherers he also lived in camps and therefore he covered significant distances between here and Bidar there are about 30 km and Bidar is the first site if you want on the sea side where he could find the raw material flint before there is no yes yes so
In fact they went to camp as far as Bidar took their raw materials and returned to the SAR caves in the shelter to then devote themselves to their daily activity whether it was tools or whatever and so on Laurent often brings tourists to visit the cave. He takes advantage of
This tête-à-tête to discuss their personal history marked by a very strong attachment to the country. For me, the Parisian experience was certainly an enriching experience, but then after a while moment you have the pressure to say to yourself well now I have children I will try
To give them what we had because we are of course talking about living here but it is through all the traditions we played pelota we play rugby it’s the dances it’s the traditional parties it’s the exchanges I think we also have a proximity to people where I think
We also know how to receive and in quotes perhaps take advantage of the time that passes not to be all the time in this escalation of all the time to be in a hurry eh we say chadan hashtigan
That means to HRH we take the time there I don’t know about you if you have that feeling but exactly that and that It is true that I have already heard this proverb there that the Netherlands that we really know
The importance of that what it is when we leave François and Laurent just take the time to walk around for a few more moments in this ancestral place on the border between France and Spain the cave has always been inhabited well after prehistoric man
The Basques used it for somewhat illegal purposes it is the famous story of the smugglers this who passed through here since the border is right next to here and therefore from in these limestone caves they store the goods here are livestock ammunition
Of the prisoners but everything is worked at night and we can say that it was a real profession at the time since in SAR we still know families whose profession was smugglers or small smuggling with backpacks not the tons Imagineer because it was survival
To help and provide service especially to friends and neighbors who live on the other side of this border who have just settled this story Laurent knows it like the back of his hand he could talk about it for hours it must be said that smugglers in a
Prehistoric cave this may seem surprising we passed from the wool from France to Spain we brought sweaters from Spain to France, the raw material came from that, and we find a lot of natural products from Spain, a lot of manufactured products from France because at the time there were more factories and manufacturing
On the French side so for example rollabill by that we are people from S who spent kilos of rolling clothes in the backpack that’s really all the matters and other anecdote it was cigarette smuggling or since at the beginning the cigarette was authorized
For sale in France not in Spain so we took it there when Spain authorized the sale of cigarettes it was cheaper straight away in Spain so we brought it back to France afterwards so we did this traffic in all directions as long as we could, a whole traffic which we still had to
Put an end to today it’s good ancient history only the tourists and the bats take the path the visit also ends françoisacompagne Laurent towards the exit listen thank you for for your accompaniment thank you for your visit have a good dayentô yeah
The same [Music] hello back to the coast where the Philippines we waiting from skin she arrived in the region just a few months ago after finding this position at the chocolate museum now she is curious to discover the other local specialties hello
Hello I’m going to present the creations to you so here we make knives that’s it we make knives knives with a very strong Basque identity Rachel very comfortable entered the Filipino into the shop impatient to present her superb creations so here you have the missil
Mispila range which means the fruit of the medlar tree it’s our very first creation so we created this range to talk about our tradition not the tradition it comes from where it comes from this wood this wood which is exceptional it’s is medlar wood it is a wood which is scarified
Which we find here exactly we find it in the interior of the Basque P with the Basque cross so here on these models each Basque cross is carved by hand with a file on the spring and
Each wood is therefore worked according to a long process that I will explain to you so I will take you to the workshops now so that you can see knives that can be found on beautiful tables like at the famous Hôtel du Palais from biarit Miss Pira it
Means the fruit of nflier in Basque the workshop is just behind the shop and that’s where we find Rachel’s brother Pascal hello sir here is Pascal my enchanted brother so there Pascal is going up the drawers are the very last it’s the very last and in fact
It’s just a few weeks old to say about weeks no more and still this one is the first Ina model which is made of frayed wood that we find in the maquila in the maquila you will see it here drying and so here these woods they are several years old it is like
In fact the wine there are years of drying since each wood will dry at 4 years I show you one so for example on this one we notice very clearly the scarifications which have been
Made so at this moment in the spring we are going into the forest and we are going to create and the curvatures and the stippling qualification you do them with a knife no it’s not a knife it’s a special wheel okay here so that’s for making the curvatures and this one
With the little lugs to make the dotting so we do that on the standing medlar branch and then we will let the woods grow until November at which point we go back into the forest to cut the branches that we have worked and that is the moment of revenge,
That is it for now it is taking a beating from N flier here it is Pascal is in the process of assembling the handle of the knife Rachel and Pascal joined forces 8 years ago and the duo seems to be working they sell each year almost 2000 knives
Until then we were cutlers each on our own but after that we didn’t make any creations and the creations well we joined forces to embark on this slightly crazy adventure because we had to be a little bold to get started on this in the Basque Country, knife making remains marginal but Philippines appreciates
This new meeting, let’s let the two young women talk to continue our journey back to the heights of SAR where Marc absolutely wanted to introduce us to a person who is important to him heart his neighbor Tati agesta here in the middle of the fields and hello Tati hello Mar
How are you doing you are going the countryside is still as beautiful he despite despite the rain he yes see what you know it is always good or always good come and see the quintoa good very good well we’re going to
Take care of them we’re going to see the lessons and yes the quintoa they are these famous pigs the traditional breed of the Basque Country we arrive just in time for dinner time Marc takes the opportunity to lend a
Hand to his neighbor Tati embarked on the adventure just a few months ago for fun, like me and my wife we are from an agricultural background and all that so we always wanted to do something and as a result she inherited this land she and here it is a bit our Pasang
It must be said that with their superb spotted coat these pigs are quite attractive and known for their kindness there are 70 of them raised in total freedom in the middle of chains and chaigners like every time he comes Marc is under the spell they are really beautiful
Bê I understand that we are that we take pleasure in raising animals like that plus they are quite peaceful yesou and therefore we can we can travel in the middle of in the middle of them they are they are not
Aggressive everything and that is still pleasant also for large animals like that there we have animals that weigh 120 130 kg there they are approximately 120 kg of average it is said that their meat is percillated and particularly tasty yet the breed of quintoa almost disappeared in the
80s there were only around fifty left fortunately a handful of breeders decided to revive the Basque port today it’s that’s what’s done, there are 70 of them raising a total of 2000 ports but before finishing in charcuterie there are still a few little pleasures left like
The caresses they love after each meal to caress them there after the meal you start on your back like that and then you finish a little on the stomach there they love it normally they even manage to lie down ah yes it’s not good
It doesn’t always work but many times yes I think we’ll get there they like the caresses life is beautiful the life of a big pig it is [Music] beautiful right next door it’s CLUD
Of the por who are less than 6 months old they tasted for the first time the joy of walking in the forest in search of acorns and chestnuts so much so that some missed the App well they went
To Châ yes between the chestnuts and the pellets do not balance it is that it is a park which was closed until now so we opened yesterday and there it discovers the foliage the quintoas thus offer themselves a stroll in total freedom in the mountains impossible to miss
The most visited site in the Basque Country the rune and its tourist train and it is Laurent who accompanies us hello Isabelle hello Laurent how are you well things are going very well here every year nearly 350,000 tourists make the detour Laurent meets Isabelle the manager of the site
Who has reserved seats at the front of the train [Laughs] estors there we left for how far then 35 minutes away we have 4 km 200 of track and we go up at a speed of 9 kmh 9 kmh
At this speed they can enjoy the breathtaking view of the entire valley so there you have a very beautiful view here is quite the train the rune was designed in 1924 for a purely tourist purpose, it is still the same locomotive, what is certain is that this machine
Has no secrets for Isabelle because she knows the trains by heart throughout the family in fact up to the great great grandparents we worked in the railways so my dad worked for the TGV and I work for the little train of the rine which is a
Much quieter train that’s quite a true family tradition that Isabelle takes pleasure in evoking in front of this magnificent landscape and here we are where Laurent and Isabelle arrive at the top of the rune at 950 m altitude, come on, let’s go down, let’s go, sorry, but the walk will
End very quickly because the rune is capricious and the rain beats on the mountain the time to get out of the train to go up to the summit the weather changes at all m altitude so it is true that
The proximity of the sea the mountains the ocean is just opposite as we imagine and therefore inevitably as soon as the clouds arrive 3 minutes everything has changed here usually we see the PO small horse in Basque a typical breed that the inhabitants used mainly for
Agricultural work these stocky animals live almost in a wild way today impossible to see them Isabelle and Laurent decide to turn around downstairs surely it is not raining it is better here AR or bne day a very good season okay thank you go goodbye
We are now leaving the heights of the rune for handaille at the edge of the ocean Pierre has an appointment with Céline for a private visit to the castle of Antoine d’abad famous scientist of the 19th century well I am delighted to welcome you welcome with pleasure
But Pierre likes before having a good time and enjoying the view of the mountains Basques look at me this magnificent with this run it was Antoine’s dream that he has good taste he he didn’t choose this place by chance you can imagine that’s for sure Pierre and Céline our two
Professional guides are very attached to the personality of this scientist to such an extent that he allows himself to call him by his first name and if the site is exceptional the least we
Can say is that we are far from the architecture of the pretty Basque houses this castle but we think we have come to Shakespeare’s house there it is not false since in fact it is a real Irish manor which
Came from a Basque land because quite simply it illustrates this double heritage of the sponsor of Antoine’s places dabadi who is Basque through his father so he chooses a piece of Basque land but indeed this piece of Basque land furiously reminds us of the
Irish Landes and the Irish coastline with its jagged coasts which we can clearly see here with the Pointe Saint-Anne la cornice we are really in this spirit and then of course an architecture which faithful to this maternal heritage furiously evokes an Irish manor it is true that
We often look at it from our French side so say ah the pretty castle but in fact it is it is above all an Irish manor which is also in fidelity to the paternal inheritance so a Basque Perre a Basque father and an Irish mother its origins are surprising but the
Most intriguing remains to come inside it is a real scientific observatory that this nobleman designed Céline entirely inhabited by the character dwells on the smallest detail so you know who makes his house a scientific instrument it’s incredible but there is
Something that I find even prettier in in what transmits to us is that it is an educational act because what does he say to you in mask assikoui assikachi or if you do not see you do not understand or observe and you know it well it is the first pillar of any
Scientific approach which leads us afterwards towards with curiosity towards discovery understanding and there it is magic eh come on welcome bad the castle was built by Violet le duuc a 19th century architect famous for his restorations among the best known in Carcasson,
The Notre-Dame de Paris cathedral, but this monument is one of the rare works that he entirely designed. A stone with an imposing corpulence must elbow to access the observatory. This house is with stairs which are sometimes a little bit traited to not pass attention anine
Was smaller than me yes he was my height it seems 17 so he made the passages inur ethnology languages ess to any great traveler he even went as far as Ethiopia where he told us left a very precise geographical map but he was above all an astronomer
And it was from this room that he observed the stars with a unique tool in the world, the meridian telescope, so here the visitors must tell you but I don’t understand, we are in an observatory we do astronomy but where is the dome where the telescope is and well no here
We are not in a dome we are in a kind of alcov and indeed we see in the axis of the eye of the optical instrument therefore this meridian that we actually observe on a line while we obviously release this series of shutters and which once freed the space
Of the sky to be able to observe from the point of southern horizon passing through the zenite up to the northern horizon point this castle is a real scientific instrument before ending the visit Céline has a little surprise in store for Pierre surprise which still requires some effort here ah and
The light and the light F tell me have you ever been there ever thank you for you mean Pierre that there is a corner of the Basque Country that we can still show you today the proof and
It’s me who has this honor oh I am so proud welcome to the magnificent natural setting Pierre is under the spell the top of the keep it is the highest point in the whole city a 360° view but the wind is blowing hard Céline accompanies Pierre to the entrance of the castle
Well you will come back ah [Laughs] yes and it is in the famous village of Espelette that we find Laurent he has an appointment with a real local artist panchoa Bergara bonhom la man you are fine it’s fine it’s fine so there I am installed here in espeleta former rocker he has also
Kept the look then writer he is part of the family of makquila manufacturers an ancestral walking stick used by the Basque Bergé its particularity a pike placed at the top of the stick a system of formidable defense be careful here nothing to do with the artisanal manufacturing which consists
Of working this piece of pachchoa wood quite simply revolutionized the idiot by using carbon and composite materials the maquila so originally it was with nflier maquila wood means stick we translate it but can we still call it Makila because
There are more ah yes okay we find there so the tradition of Makila is there with the motto with the motto Makila esquan lagunza bioan with the stick in hand I have put in the heart because this stick has become over time a symbol of the Basque spirit and each owner can
Choose their motto it is with pleasure that Laurent returns to the origin of maquil in history the first trace that we could find we suppose after the historians of this object in the history of France the story of charleman col deonevau in 778 where the historians wrote that they were
Attacked by the navarés who threw javelins at them so the javelin the small javelin from there suppose that there is a correlation between the that there is a link without a doubt you should know that the
Concept of sword cane or armed stick is very very old for that there is there is a reason only the nobility had the right to carry the sword the dagger which still prevents the people from always needing to defend themselves the parade had been to hide a blade in a cane
Or like us Basques here to arm the stick with a point and hide it with a knob from there to come and make it to offer it to people where everyone personalizes it, that’s at that time the stick was often offered to a teenager to symbolize his passage to adulthood
Today it is offered as a sign of honor to many personalities the president of the South Basque Country thus gave a maquila to the PAP John Paul II the most French presidents visiting the Basque Country command their own baton, this is the case of General de Gaulle
Or more recently of François Holland. Laurent and Panchoa seem to get along well to the point that Panchoa will offer him participate in one of his latest creations I am going to offer to give me a little helping hand on a piece that I am currently making
Will be a piece that exactly it will be a first Laurent equips himself with an apron that’s it, it’s all professional, all that remains is to do like panchoa pear a piece then in contact with the piece so if you want to work higher you can also place your hand higher you
See then you will turn in the piece in the opposite direction that’s for the abrasion that’s really the step that gives all its shine its shine to test it it’s not nothing when Ms. it’s work and the result seems to satisfy our craftsman it’s not yet the helping hand no but it’s
Good no no but it’s good it’s good it’s a good start I’m happy to apply the work is now finished but Laurent, very curious, needs find out more send an email from the starting point
Of the drawing to the finished product how long we count from weeks 3 to 3 weeks and after just one year of existence the young business manager hired an employee Laurent is delighted for his
Visit thank you for what you did that there is a piece I will put I will put a little [Music] punch good luck for the rest I P that yourireourne day following the coast on the corniche we come across pretty Basque houses and well
Sure the beaches where the waves of the Atlantic Ocean crash and this magnificent landscape was not always like this in the 1930s on the North of the Basque Coast we could see hectares and hectares of Philippines vines so made an appointment at CH
Ategya the factory of truth in Basque hello Emmanuel Poirmeur is the great-grandson of winegrower in 2009 neu he decided to replant vines here in urugne to make white wine because the production had completely disappeared, victim of philoxera and competition from wines on the banks
Of the laai oh there so there it is in fact your cellar so That’s the expensive part of maturing winemaking and it’s rare on the Demer coast because we do n’t normally do cellars on the Demer coast since they tend to fill with water and there I know. not if you see
But just come back the beach is 50 m away and the sea is 5 or 6 m away a winemaking which has not finished being talked about because Emmanuel has implemented an original process of diving his vats
Filled with white wine at the bottom of the ocean I put classic white wine I put it inside these cubes I add yeast sugar and on the first day of fermentation that is to say the same day or the next day I take these tanks with fishermen and divers to an
Area which is determined in the BA Saint-Jus to emerge my tanks how many 15 m deep are hidden behind the artin and in fact underwater there is a sort of giant tank rack in the Casel of the cells in which we slide these tanks person VI you prick them no
No no already that’s 330 l so that’s almost 400 kg a process which reproduces the principles of winemaking from the Champagne region during the second fermentation the bottles are stirred every day and subjected to a stable temperature here it is the same except that
It is the ocean which takes care of all the second fermentation this is what gives sparkling with wine and these are professional divers who are responsible for raising the vats so that’s corniche grapes so there it’s chonné Emmanuel is completely passionate
For him this principle of winemaking is serious he has Elsewhere he has filed a patent for breeding and winemaking under water, he now decides to have his latest harvest tasted in the Philippines. It started from a challenge on the beach of Saint-Jean with my grandfather and precisely
The family uprooted the city in when I was 8 years old at the age of 9 I said that I would be an agronomist and a scientist to make wine and so that’s what I am and I
Had said that I will plant the rune on Sainte Barbe which is a small hill which makes the beast Saint-Jean today the challenge was taken up with Briot to such an extent that Emmanuel was robbed by customers he sold up to 20,000 bottles to individuals but also to high-end restaurateurs
Like the Saint Jemes in Bordeaux fortunately he still has a bottle to offer to Philippines before accompanying it to the pores duuchet see you soon at [Music] see again between land and sea these men and these women have managed to preserve
Very strong traditions, whether on the edge of the little rune train during a schisterra competition or even seated for a tasty tasting, it is with pleasure that they share their culture and their character a region full of traditions which promises beautiful Discoveries
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Merci pour le reportage 👍