After a delicious breakfast, we depart early in the morning in an air-conditioned minibus for the nearby Bay of Biscay, known in Basque as "Bizkaiko Golkoa."

We stop for a coffee break in the medieval town of Sauveterre-de-Béarn. We take some time to enjoy the panoramic view of the Oloron River with its verdant banks, the Monréal Tower, the bell tower of the Church of Saint-André, and the fortified walls of Sauveterre-de-Béarn. From the church terrace, we admire the lush green landscape, with the Pyrenees mountain range rising in the distance.

We then continue our journey to the small port town of Saint-Jean-de-Luz. Saint-Jean-de-Luz was originally a modest village nestled in the dunes at the mouth of the Nivelle River. In the 15th century, Basque fishermen from Saint-Jean-de-Luz were the first to explore the Grand Banks off Newfoundland in search of cod and whales. Cod fishing, along with whaling, contributed significantly to the town's prosperity.

From the 16th to the 18th centuries, Saint-Jean-de-Luz became a haven for privateers who captured ships in the Atlantic on behalf of the French king. Saint-Jean-de-Luz reached its zenith on June 9, 1660, when Louis XIV married Marie-Thérèse of Austria, the Infanta of Spain, there. The king resided in the Haus Lohobiagaénéa, and the Infanta in the Haus Joanoenia, today known as the "House of the Infanta." The door of the Church of San Giovanni Battista, through which the royal couple walked upon leaving the church, was bricked up three years after the ceremony.

We visit the port and the old town, strolling along these historic paths.

We dine in a typical Basque restaurant in Saint-Jean-de-Luz and savor the distinctive Basque cuisine. Basque cuisine, with its vibrant colors, aromas, and flavors, is incredibly diverse. The Basques are proud of their regional products and traditional recipes. The geographical location between the Pyrenees, the ocean, and the proximity to Spain has shaped Basque cuisine. It is down-to-earth, authentic, and with a subtle Spanish influence. Piment d’Espelette, the fiery French chili, accompanies many Basque specialties. For dessert, the Gâteau Basque, a traditional Basque cake, is a must. Either plain, filled with cream, or with black cherries from Itxassou.

After dinner, we stroll through the historic harbor and the old town.

The perfect ending to our visit to Saint-Jean-de-Luz is a tasting of very special wines, accompanied by selected pintxos. At the winery in Socoa, in the bay of Saint-Jean-de-Luz, winemaker Emmanuel Poirmeur harnesses the power of the ocean to create a truly unique wine. Underwater, at a depth of approximately 15 meters, wine develops differently: pressure alters fermentation, thermal stability refines the balance, and currents influence the autolysis of the yeast. These combined phenomena produce white, rosé, and red wines with unexpected notes – more refined and nuanced. Wines where the sea leaves its mark.

In the early evening, we return to Château Lestéous and end the day with delicious Basque cheese and ham, good wine from the Basque Country, and conversations about everything under the sun.