When we speak of the history of our Bailliage, one name always comes to mind: Sophie Hiam, Argentier Provincial (formerly Bailli of Béarn, Landes and the Basque Country). For the past three years, she has led us with enthusiasm in the discovery of her region: three years ago at the heart of the Basque Country, then in the Landes, last year in Béarn. This year she brought us back to the Basque Country, to Saint-Jean-de-Luz, for a colourful new chapter in the discovery series.

Around 30 members gathered, some stayed at the enchanting La Réserve. Among them, we had the great pleasure of welcoming Angelika and Yves, who travelled especially from Thailand, from the Bailliage of Bangkok, to share this occasion with us.

From the very first day, an adventurous tone was set: a round of golf at Chantaco, a legendary course closely linked to the history of the Lacoste family, followed by a moving concert by the men’s choir Loraki in the Church of Saint-Jean-Baptiste. A start to the stay that combined sport, emotion, and culture.

The next day was devoted to local flavours with a stroll through the Saint-Jean-de-Luz market: tastings of caramels flavoured with ginger, strawberry, or lavender, farmhouse cheeses, and countless other delicacies. After a lunch of smelts and chipirons [Ed: squid] , we discovered the refined craft of the Basque cutlers, before dining at the excellent Briketenia, a gastronomic bistro that proved to be a true revelation.

The following day began early with a wonderful surprise prepared by Sophie: a visit to the Basque Cake Museum. A delightful experience, led by a chef whose talents as an actor matched his mastery of pastry. Lunch at the Restaurant des Trois Fontaines gave us the chance to savour a traditional veal axoa*, before boarding the little train that carried us to the summit of La Rhune, to take in a breathtaking panorama.

Then came the highlight of the stay: the Induction Ceremony and Gala Dinner. Overlooking the ocean from the restaurant terrace we enjoyed a refined aperitif of Champagne Veuve Clicquot with an amuse bouche of foie gras toasts and Banka trout. After which we enjoyed an exceptional dinner in the hotel’s restaurant.

On Sunday, the programme continued with a visit to the house occupied by Louis XIV during his wedding in 1660, followed by a Basque dance performance in the main square. The stay ended with lunch at Margot, an iconic and welcoming institution, a final nod to the Basque art of living.

This Grand Chapitre in Saint-Jean-de-Luz, masterfully orchestrated by Sophie Hiam, will remain etched in our memories as a true interlude of conviviality, culture, and gastronomy. Every moment was crafted with care and passion.

Sophie Hiam
Argentier Provincial, Nouvelle-Aquitaine
(formerly Bailli of Béarn, Landes and the Basque Country)

* Axoa (pronunciation: ashoa) is a typical Basque dish prepared with mashed veal, onions, tomatoes sauté and flavoured with red Espelette pepper.