Grand Chapitreof France

The Basque Countryfrom 14th to 18th October 2020

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Euskal Herria

Editorialfrom France Bailli Délégué

Laurent Poultier du Mesnil

Invite you to join us in oneof the most beautiful regionof France, France offers awonderful moment of .gourmand, from sharingpassions, with greatfriendliness, authenticityand beauty, as only thefantastic Basque Countrycan offer.

Meeting with exceptionalpersonalities that you areensured to leave withsaying « wow » anddiscover the truth valuesfrom this territory.

Each local product tells astory and it define theworks of art behind of eachfarmer and breeder.

Composing with respectfor the nature whichtouches all visitor-

Dear Membersand Friends,

It is with greatpleasure that we

philosophy of life and realconvictions that we closelyfind in their splendidgastronomy.

Come and join us in thiswonderland!! We suggestyou add a few days to theofficial programme to takeadvantage of your timehere to make the most ofyour visit.

We look forward to givingyou all the warmest ofwelcomes, together withyour guests, to anunforgetable weekend ofcultural interest, culinaryand vinious excellence.

Vive la Chaine!

The Basquespirit is realyabove all thephilosophy, a

Wednesday – 14th OctoberBiarritz, France

Story Telling

Biarritz was originally a small fishing village for huntingwhales. Until 19th century, the region experienced areal economic upheaval, with the advent of seabathing.

Empress Eugenie who fell in love with this chilhoodtown. She persuades her husband Emperor NapoleonIII to build a residence and a park as their summerresorts.

The village was rapidly developed and attractedmany Gotha, as well as those european entreprises, allimpressed by this charmant coastal city and its longshoreline

During the Belle Époque peride, the city continued itsdevelopment of salt baths which inaugurated by theQueen of Serbia..

During the last war, the city suffered from numerousbombings. In 1946, Biarritz narrowly missed hosting thefilm festival. Until the 1960s that Biarritz returned to theinternational scene, with the first international surfcompetition, on the Grande Plage, and recently, ithold the organization of the G7.

Fallen under her spell, Empress Eugenie and EmperorNapoleon III made it as their hoilday destination,which earned Biarritz the nickname of the Queen’sand King’s Beach.

Wednesday – 14th OctoberBiarritz, France

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 & Spa43 boulevard Thiers, 64500 Saint-Jean-de-Luz

7: 00 p.m. Arrival at the City Hall of BiarritzWelcome by Madame Le Maire de BiarritzHôtel de Ville,12 avenue Edouard VII, 64200 Biarritz

8: 00 p.m. Dinner at le Port des Pêcheurs (10mins by walking)

Restaurant Chez Albert51 bis Allée Port des Pêcheurs, 64200 Biarritz

10: 30 p.m. Return to hotels

11:00 p.m. 1st Stop at Grand Hôtel Thalasso & Spa43 boulevard Thiers, 64500 Saint-Jean-de-Luz

11: 30 p.m. 2nd Stop at Hotel La Réserve1 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

Madame Maider Arosteguy, Mayor of Biarritz, will dous a honor and share a toast to Chaine friendshipin the city hall!

Wednesday - 14th OctoberBiarritz, France

A truth institution in Biarritz, for a decades, therestaurant Chez Albert has followed the purestBasque’s trandition, with its pretty terrace facing theold 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 Albert51 bis Allée Port des Pêcheurs, 64200 Biarritz

Thursday – 15th OctoberThe Basque terroir, France

Morning program

Departure by car to Espelette9: 15 a.m. Depart from Grand Hôtel Thalasso & Spa43 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 ducksand 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-PortClassified 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

The gastronomy of the Basque Country derives itsreputation of its local products. From small family farms tobreeding grounds. All about respecting traditions andkow-how. These passionate and fascinating producersthat we seected and ith great pleasure to introduce toyou allaround this beautiful region of France

Ttipia means «small» in Basque. It is a small andsimple brewery with a family atmosphere which atypical style of Basque villages , run by Chef MichelIbargaray. After experienced at les Frères Ibarboure,and then at the Hôtel du Palais in Biarritz plus atPrunier in Paris, Michel wanted to value his Basqueidentity, with his authentic regional products andrespect 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 plateauFrom cheese maker of Saint-Jean-Pied-de-Port

Chaumontais

Ttipia 2 place Floquet

64220 Saint-Jean-Pied-de-Port

Thursday – 15th OctoberThe Basque terroir, France

Thursday – 15th OctoberThe Basque Terroir, France

Afternoon Program3: 30 p.m. Departure to Banca

3: 50 p.m. Visit aquaponic farm of BancaFerme 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 hôtels7: 00 p.m. Stop at l’Auberge Basque7: 10 p.m. Stop at l’Hôtel La Réserve7: 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 & Spa8: 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-LuzStop at Hôtel La RéserveStop at Grand Hôtel Thalasso & Spa

Those producers we going to meet are all suppliersfor great chefs, such as Cédric Béchade. Also, wewill have the pleasure of tasting their glorifiedproducts at our Garden Party (dînner in all white),at L’Auberge Basque.

Revelation of the year 2008 Gault-Millau, Gault-Millau d’Or2019, & Michelin since 2009, Chef Cédric Béchade beginsits Basque history at the hotel du Palais in Biarritz, beforemoving up to the hotel Crillon in Paris. Cédric made hispromise to return to Pay Basque as all values from Basquebreathe him. Alain Ducasse will recruit him for the opening of his3 stars restaurant at Avenue Raymond Poincaré. Then, during3 years at Plaza Athénée where as an assistance Chef ofJean-François Piége, and Chef, at the restaurant “La CourJardin”. After 10 years expériences of excellence, Cédric buildL’Auberge Basque with his wife Manon in Pay Basque.

Thursday – 15th OctoberGarden Party Dinner

Garden Party DinnerDress 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 cakewith 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 OctoberSan Sebastian, Spain

Story Telling

Saint-Sébastien was fonded in the 12th century by the KingNavarre where around a monastery (dedicated to Saint-Sébastien). Sits Basque name as « Donostia » Origin fromevolution of the word Donebastian (Done, Domine andSebastian). Frist for a port, then a fort, Donosita will gain

importance due to its strategic location.

The city experienced an incredible developpement since 19thcentury. Queen Maria-Christina who decided to spend hersummer in Saint-Sébastien. Queen made grateful contributionsto the community and its habitants, the mayor of Donostianame as « Honorary Mayor of the City». The construction ofcasino, théâtre, palais and many more remarkable infrastureswere influenced from France, which given Donostia itsnickname as « little Paris » or… « Paris of the south ».

Begining of the 20th century, Donostia became one of the mostcosmopolitan cities in Europe. We found footprints of famouspeople in its Casino, such as Mata Hari, Léon Trotski, throughMaurice Ravel. from 1940 to 1975 Franco spend his summer atpalais 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.

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 staredrestaurants in the Guide Michelín.

Friday – 16th OctoberSan Sebastian, Spain

Morning Program9: 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 & Spa43 boulevard Thiers, 64500 Saint-Jean-de-Luz

OR 10: 00 a.m. Departure for visiting Moulin de Bassilour

Departure from Grand Hôtel Thalasso & Spa43 boulevard Thiers, 64500 Saint-Jean-de-Luz

10: 20 a.m. Visit du Moulin de BassilourBoulangerie-Patisserie, Moulin de Bassilour, 64210 Bidart

11: 30 a.m. Return to Grand Hôtel Thalasso & Spa43 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) Spain

In the morning, we will devoted to General Assembly ofthe Bailliage France, Reserved for members up todated with their membership; or join a free visit atMoulin de Bassilour.

Le Moulin de Bassilour is the most ancien hydro mill fromall of the southern France (1741). It works with a « flyingwheel » ( horizontal wheel), a system used in Roman times.Different types of organic flour are produced there, aswell as breads and cakes.

Friday – 16th OctoberSan Sebastian, Spain

Afternoon Program12: 40 p.m. Lunch at bar-restaurant GanbaraSan 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 ZapianKale 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 hôtelsFirst Stop at Grand Hôtel Thalasso & SpaNext Stop at l’Hôtel La RéserveTerminal at l’Auberge Basque

Written documents mention that apple cider making in theBasque Country from 11st century. Almost, all the farms hadan orchard and many places have related names toapple or cider production.The consumption habits have remained among Basquesailors. In the16th century, hurting whales or cod in the farNorth Atlantic. Face with seurvy and water issues, ciderwas the only solution. But before departure, Thosecapitains toured cider houses for choicing a right sailardrinks with the menu of cod, rib steaks and sheep cheese.This tradition still practice today.

The word "Pintxo" comes from the verb "pinchar" whichmeans « to prink ». If tapas originated from centralSpain, Pintxos are part of Basque culture.Orginally, pincho (pintxo in Basque) was served on apiece of small bread and accompany with a glass ofwine.

Founded 25 years ago by José & Amaia, the 2characteristic figures. Resaurant Ganbara is not onlyknow & recognized as onle of the best pintxos inDonostia, but also for its great friendly welcomingatmosphere.

Menu

Menu « Clandestin »

Various pintxos of Pays Basque

Accompagn with La Rioja wines

Ganba

San Jeronimo Kalea,

19, 20003 Donostia, Gipuzkoa, Espagne

Friday – 16th OctoberSan Sebastian, Spain

Imanol Jaca founder of Txogitxu, is an vital figure ans agreat expert in Basque’s gastronomy. Imanal is endearingand embodies the whole Basque spirit: passionate,authentic, generous and friendly.

Born in Butcher, by profession and passion, he transformeda unique meat concept over Europe. Imanal travels all overEurope for hunting farms which raise their cows in atraditional & primative way. He often called upon to advisefor 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 peppersLa Rioja wines

Friday – 16th OctoberSan Sebastian, Spain

Saturday – 17th OctoberSaint-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 mustcompany with his servers and follow a list of strictprotocoles 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 the15th century, contributed to its fishermen who wereinvented a new fishing method « Bancs de Terre-Neuve » for hurting whales and cod fish.

In between 16th & 17th centuries, many corsairs whofought on behalf of the King to enrich the village.During the glorious marriage of King Louis XIV andMarie-Thérèse of Autria, Saint-Jean-de-Luz infanted ofSpain, on the 9th June, 1660. the entrance door ofchurch Saint-Jean-Baptiste where the royal couplecrossed was walled up after the ceremony.

The decline of whaling and Atlantic fishing, thurs thelocal population dropped dramaticly as fishermen leftthe city.

Unti the19th century, the tour of Napoléon III boost theBasque coastal region with the enthusiasm of the highsociety. Saint-Jean-de-Luz reborn and experienced agreat touristic boom which still persists today.

Saturday – 17th OctoberSaint-Jean-de-Luz, France

In 1984, 3 breeders met 3 butchers, Louis Ospitalagreed to comply with a strict specifications in drymeat production. In order to produce the « Rolls ofBayonne ham » An immediated success were called up !The house’s producets acclaimed by the greatest chefsworldwide.

In 2007, Emmanuel Poirmeur deposited a « patent forvinification & aging wines beneath ocean ». This spacificprocess consists of carrying out the fermentation in vats at15m depth beneath offshore of Saint-Jean-de-Luz.

Morning Program

Departure by car for la Maison Louis Ospital9: 00 a.m. Departure from Grand Hôtel Thalasso & Spa43 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 OspitalHasquette, 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 Socoa5 bis Chemin des Blocs - 64500 Ciboure

12: 45 p.m. Departure for Tokiko

13: 00 p.m. Lunch at restaurant Tokiko45 Chemin de Chibau, 64500 Saint-Jean-de-Luz

Saturday – 17th OctobreSaint-Jean-de-Luz, France

Tokiko (means « local » in Basque) a charmingfarmhouse surrounded by a lovely garden. A harmonyplace which gives a pride of its Basque products.Xavier de Portal, the owner travel over Basque inresearch of exceptional local & seasonal products. AtTokiko where not only for eating, but also learningfromeach story telling behind a plat or products..

Menu

Tinto of verano

Planche of various dry meat and hems fromNavarre

Cold & Hot pintxos

Variations of desserts

Moelleux chocolat

Croustade of apples & honey

Seasonal fruits with meringué

Piear Compot & chocolate granolaSablé with espelette pepper sirop and fruits

WinesOrganic local wines tasting

Coffees & infusions

Saturday – 17th OctoberSaint-Jean-de-Luz, France

Our Glorious Edmond Rostand built the Villa Arnaga in1903. but ruined by Author Cyrano later. Nowaday, thevilla was classified as a historic Monument.

Alexandre de Lur-Saluces will present us specially his grandSauternes, le Château de Fargues. Domaine belonged tofamily Lur-Saluces since 1472.

Afternoon Program3: 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 dinner5: 30 p.m. Departure from Grand Hôtel Thalasso & Spa5: 40 p.m. Stop at Hôtel La Réserve5: 50 p.m. Stop at Auberge Basque

6: 15 p.m. Reception by Mayor of Cambo-les-Bains Guided visit Villa Arnaga, Museum Edmond RostandRoute du Docteur Camino 64250 Cambo-les-Bains

7: 00 p.m. Induction CeremonyOfficiated by Ms Claire Veaux, Member Honoraire du Conseil Magistral

8: 00 p.m. Departure for Gala Dinner

8: 30 p.m. GALA D INNER AT AUBERGE BASQUE

00:00 midnight Return to hotels Saint-Jean-de-LuzStop at Hotel La RéserveNext stop at Grand Hôtel Thalasso & Spa

Chef Cédric Béchade, Revelation of lte year 2008Guide Gault-Millau, Gault-Millau d’Or 2019, &

Michelin since 2009, Cedric tailor made a

special menu for la Chaine, highlightened the finestproducts from Basque excellence.

Saturday – 17th OctoberGala Dinner

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 2011

Sunday – 18th OctoberDiscovery

Morning Program

10: 00 a.m. Departure from Grand Hôtel Thalasso & Spa43 boulevard Thiers, 64500 Saint-Jean-de-Luz

10: 10 a.m. Stop at Hôtel La Réserve1 rue Gaëtan de Bernoville, 64500 Saint-Jean-de-Luz

10: 20 a.m. Stop at Auberge Basque745 Vieille Route de Saint-Pée, 64310 Saint-Pée-sur-Nivelle

Gastronomy Brunch of Auberge Basque

1:00 p.m. Alliance Armagnacs & cigaresInauguration of the Club Comte de Monte-Cristoby Jules Julien, Club president, Bailli Provincial d’Alsace & Officier Grand Commandeur de la Chaîne

2: 30 p.m. Class of Mixology from Sommelierby Florent Martin, Echanson de France

4: 00 p.m. Return by car to TGV train station SNCFGare SNCF Saint-Jean-de-Luz Ciboure

On the occasion of the Grand Chapitre of France, JulesJulien, President of the "Club Comte de Monte-Cristo" will

inaugurate the Cigar Club of the Bailliage of France . Inthe company of Florent Martin, Echanson de France and1st 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.

Recommandations & AccommodationsL’Auberge Basque

Kindly found our hotels selections for your stay in Saint-Jean-de-Luz

A special offer of -15% for your staies included as the followingsApply 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 stylewith balcony park view & hillside at 240€/night

1 grand room contemparary stylewith 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 00745 Vieille Route de Saint-Pée,

64310 Saint-Pée-sur-Nivellehttps://www.aubergebasque.com

l’Auberge Basque**** 10 mins from the city Saint-Jean-de-Luz,Paceful environnement with a twist of traditional & moderntouch. Seducted by its cuisine & delisious breakfast . Limitationof 12 rooms and decorated by Manon Béchade whichoffering us a splendide hillside view.

Recommandations & AccommodationsSaint-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. locatedat the city centre of Saint-Jean-de-Luz, with its amazing sea view.

Price rate: Start from 260 €/night

http://luzgrandhotel.fr43 boulevard ThiersSaint-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.com1 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.html5 rue Loquin

64500 Saint Jean de LuzTél : 05 59 26 05 51

How to join usRecommandations

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 fromSaint-Jean-de-Luz

The city Saint-Jean-de-Luz is very accessible,either by highway, TGV or Airports.

Dresscodes& Insignes of La Chaîne

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 dress

We highly requested your attention on the dresscodeindications of each event. And respecting our timing ofeach schedule.

Program SummaryPrice rates & Internet links

Event Price/person

Wednesday 14th October 2020

Compulsory Transportation Fee 20

Dinner Chez Albert at the old Port 75

Thursday 15th October 2020

Compulsory Transportation Fee 30

Visites : Piment, farm Dagorret & farm aquaponiqueLunch + Wines Tasting - Restaurant Ttipia 70

Garden Party – Auberge Basque, Gault&Millau 145

Friday 16th October 2020

Compulsory Transportation Fee 30

General Assembly of Bailliage France - Menbers only Free

Whole day (All included) :Lunch - Ganbara, visites plus dinner - Txogitxu 80

Saturday 17th October 2020

Compulsory Transportation Fee 30

Visites Maison Ospital & EgiategiaLunch – Restaurant Tokiko 60

Visite museum & Chaine induction – Villa Arnaga 20

Gala Dinner – 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

Alliance Armagnacs & cigares 60

Master Class Mixology of Sommelier 30

P.S. : Limited Places up to 64 participants

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Further Informations :Mr. Laurent Poultier du Mesnil, Bailli Délégué of France

bailli@chainefrance.fr - +33 (0)6 03 61 00 62

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Total€

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

TOTAL

Le transport en car est obligatoireBus transportation is mandatory

Inscription formRegistration, booking & payment (3/5)

Si vous souhaitez être intronisé(e) lors de la Cérémonie lesamedi 17 octobre 2020 à 18h30 dans les Salons de laVilla Arnaga, veuillez cochez la case s’il vous plait.

Et veuillez indiquer clairement (en majuscules)

À remplir et à retourner avant le 30 septembre 2020

par courriel : argentier@chainefrance.fr

ou par courrier : M. Stéphane TURPIN, Argentier National

8 rue Carrière Marlé – 92340 BOURG-LA-REINE - FRANCE

Mme, Mlle ou M.

Mrs, Ms or Mr.

Nom et prénom des personnes à introniser

Family and given names of the persons to be inducte

Nouveau grade

New grade

1

2

3

4

5

6

7

If you would like to be inducted on Saturday, October17th, 2020, at 6.30pm, in the Villa Arnaga’s reception-room,please tick this box.

And please indicate clearly (in capitals)

To be completed and returned before the September 30h 2020

by Email : argentier@chainefrance.fr

or by post : M. Stéphane TURPIN, Argentier National

8 rue Carrière Marlé – 92340 BOURG-LA-REINE - FRANCE

Inscription formRegistration, booking & payment (4/5)

Option de Paiement - Payment options

Date limite d’inscription : 1er octobre 2020Registration and payment deadline : October 1st 2020

À remplir et à retourner - To be completed and returnedPar courriel - by Email : argentier@chainefrance.fr

Par Carte de Crédit via Weezevent, à l’adresse ci-dessous :By credit card via the Weezevent website:

https://www.weezevent.com/grand-chapitre-de-france-2019

Par virement bancaire électroniqueElectronic Bank Transfer - Bank details are as follows:

CRÉDIT MUTUEL : CCM LEVALLOIS HOTEL DE VILLE75 rue du Président Wilson, 92300 LEVALLOIS PERRETCode Banque - Bank Identification Number : 10278Code Guichet - Branch Number : 06088Numéro de Compte - Account Number : 00020450601Clé RIB - Bank Security Code : 40Adresse SWIFT - SWIFT Address : CMCIFR2A

IBAN : FR76 1027 8060 8800 0204 5060 140BIC : CMCIFR2A

Par courrier - By post :

Chaîne des Rôtisseurs - M. Stéphane TURPIN, Argentier National8 rue Carrière Marlé – 92340 BOURG-LA-REINE

CHÈQUE en €, payable en France uniquement à l’ordre de :La Chaîne des Rôtisseurs – Bailliage de FranceCHEQUE in euro drawn on a bank account only in Francemade payable to: Chaîne des Rôtisseurs - Bailliage of France »

Signature

Les inscriptions ne seront validées qu’àréception du paiement correspondant et lesréservations se feront dans l’ordre d’arrivéedes inscriptions et dans les limites des placesdisponibles. Vous pouvez envoyer ce bulletinpar mail ou courrier. Aucune annulation nepourra faire l’objet d’un remboursement, mêmepartiel, à compter du 5 octobre 2020. Touteannulation avant cette date sera sujette àune retenue de 40 % du montant.

Reservations will be confirmed in the order theyare received and on receipt of thecorresponding payment. Send the completedform by mail or post. Any booking cancelledon or after October 5, 2019, will be subject toa 100% penalty. A cancellation before thisdate will be subject to a penalty of 40% ofthe total amount.

Inscription formRegistration, booking & payment (5/5)

MENTIONS LÉGALESJe soussigné(e) :

Nom : ……………………………………………………….

Prénom : ……………………………………………………

Autorise expressément la prise d’une ou plusieurs photographie(s)

(captation, fixation, enregistrement, numérisation) me représentant ainsi

que la reproduction, la diffusion et la publication, par tous moyens et sur

tous supports (papier, électronique, etc.), d’une ou plusieurs

photographie(s) me représentant dans le(s) cadre(s) strictement

énoncé(s) ci-après :

▪ Mise en ligne sur le site internet de l’Association La Chaîne des

Rôtisseurs ou la Confrérie de la Chaîne des Rôtisseurs ou les réseaux

sociaux de ladite association.

▪ Illustration d’articles de presse (presse papier et internet) dont je suis

l’auteur, auxquels j’ai contribué, ou au sein desquels je suis cité.

▪ Tout support de communication externe (plaquettes, présentation, …)

et interne (lettre d’information, e-news …) relatif à l’Association La

Chaîne des Rôtisseurs ou la Confrérie de la Chaîne des Rôtisseurs.

Cette autorisation est donnée sans limitation de durée.

Il est rappelé que toute personne a un droit exclusif sur son image et

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

pourra faire l’objet d’une quelconque fixation, utilisation ou diffusion.

En acceptant ma participation, j’accepte les conditions liées à ma

participation à savoir :

- Je confirme mon droit à l’image au profit du Bailliage de France.

- Décharge en cas d’accident et/ou incident potentiel pouvant survenir

directement ou indirectement.

- Les conditions d’annulation et remboursement précédemment décrite

dans le Bulletin d’inscription.

Fait à : ………………….., le ……………………………...

Signature 1

1 Signature précédée de la mention manuscrite

« Bon pour accord, lu et approuvé »

LEGAL BITI, the undersigned:

Family name : ……………………………………………….……

Given name : …………………………………………………….

I expressly authorize the taking of one or more photographs (taking, editing,

recording, scanning) representing me. Reproduction, dissemination and

publication, by any means and on any medium (paper, electronic, etc. ), of

one or more photographs representing me in the contexts strictly stated

below:

▪ Publication on-line on the website of the Association La Chaîne des

Rôtisseurs or the Confrérie de la Chaîne des Rôtisseurs or the social

networks of this association.

▪ Illustration of press articles (print and internet) of which I am the author,

to which I contributed, or in which I am Quoted.

▪ Any external communication (brochures, presentation, ...) and internal

(newsletter, e-News ...) related to the Association La Chaîne des

Rôtisseurs or the Confrérie de la Chaîne des Rôtisseurs.

This authorization is given without limitation in time.

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

agreement on my part within the framework of this authorization, my image

cannot be the object of any editing, use or circulation.

Following acceptance of my participation, I acknowledge the conditions

related to my participation, namely :

- The confirmation of the eligibility of my image for the benefit of the

Bailliage de France.

- Release in the event of an accident or potential incident that may

occur directly or indirectly.

- The cancellation and refund procedure as confirmed in the Registration,

Booking & Payment Form).

Place: ……..………………………. Date: …………………..…

Signature 1

1 Important: Your signature must be preceded by thehandwritten phrase “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 National