Basque Country Culinary Immersion
with The Chopping Block
September 2 to 10, 2022
Hosted by Onward Travel and Chef Guillermo Delavault
This tour is fully booked.
Please contact Molly at firstname.lastname@example.org to
join the waiting list in the event of a last minute cancellation.
Chopping Block collaborator, Chef Guillermo Delavault, and Onward Travel invite you to join a small group culinary tour to The Basque Country! This weeklong program is an opportunity for culinary and cultural immersion in one of the most fascinating food enthusiast destinations on the planet.
The Basque Country is a fiercely independent region with hundreds of miles of coastline along the Bay of Biscay. The Euskaldunak people are characterized by their own language and culture, and a society built around the appreciation of food and wine.
To spend a week exploring Basque Country from end to end – Spain to France, effervescent Txacoli to Rioja’s reds, tapas to tasting menus, farmhouse tables to farmers markets, queso Idiazábal to chocolat, sea views to cobbled streets – is to immerse yourself in one of the world’s most enchanting culinary destinations.
Our home base for the week will be San Sebastián, a small city formed around a horseshoe-shaped beach where life revolves around food and dining. It’s an invigorating locale with gorgeous outdoors, world-class urban beaches, art, music and restaurants galore, plus nearby wine, cider, and artisan food producers. At night, San Sebastián is alive with Donostiarras (residents of San Sebastián) strolling from bar to bar enjoying pintxos (Basque-style tapas), and six days a week the local food market is bustling. There is much to discover.
Chef Guillermo has been visiting San Sebastián for twenty years and considers it a second home. He is delighted to share this special place with our group and will be partnering with a Basque colleague, Chef Lander, to teach a hands-on cooking class. The Basque Country is a feast for the senses and we invite you to indulge!
View the itinerary PDF for all the details.