Episode 15 – Hotel Arraya – Les Collectionneurs – Basque Taloa

“On the road to Santiago de Compostella”

The Chef : Remy Le Charpentier

Remy is a fourth generation chef. He grew up in a restaurant kitchen. From a very young age, he fell in love with cooking and attended a culinary school, to perfect his skills.
He worked in prestigious houses such as Le Castel Hotel in St Gervais, then in Bordeaux for 10 years, in the Basque Country for several famous restaurants, and in Dordogne.
He loves to take traditional recipes and modernize them. He likes to say: “the fairest in a kitchen, the truest is to make local food and only use fresh ingredients”

List of the ingredients:
For 4 people :

For the talo :
300g corn flour (Idiartea organic farm, Jon Harlouchet)
150g wheat flour
220g of water (at room temperature)
4g salt
2g Espelette pepper
1 tablespoon of Navarra olive oil.

For garnish :
A can of white tuna preserved in oil (here the white tuna from St Jean de Luz)
2 slices of raw ham from the region (here is our own raw ham) 1 garlic (from Maider)
1 new onion (from Maider)
1/2 can of Lodosa piquillos.

For the salad I use wild flowers and herbs:
Dandelion, primula leaves, mint, daisies, violets.

For the dressing :
30g hazelnut oil
10g Moscatel vinegar
1 teaspoon mayonnaise
1 pinch of fleur de sel
1 pinch of Espelette pepper

Discover this recipe by clicking on the video

Cook at home and stay safe!

The process:

The talo :

Mix all the dry products together then add the water and olive oil.
Form a nice dough piece and let it rest in the fridge while preparing the filling.
The filling :
Crumble the tuna in large pieces, cut the ham into julienne strips as well as the piquillos.
Mince the onion and the onion white and sauté them quickly in a pan.
Keep everything cool.
The dressing :
Mix the oil in the vinegar while whisking to make a small emulsion, add the mayonnaise then the seasoning to your liking. Season with your vinaigrette then garnish the talos.
All that’s left to do is taste.

The Hotel:

Just a short distance from Saint-Jean-de-Luz and the beaches, at the heart of the village of Sare, this former hospice on the road to Santiago de Compostella is composed of three traditional Basque 16th century houses. Wooden staircases lead to the beamed bedrooms with their elegant décor and beautiful 18th and 19th century furniture. Some give onto the delightful garden, while the most spacious look out over the village square.

The Location:

In the quaint and authentic village of Sare.
It is 36 minutes away from Biarritz airport and 48 minutes from San Sebastian airport

The Cuisine:

The restaurant is in an elegant dining room which combines the fineness of the table linen and crockery with impeccable service. During the summer months, you can also enjoy the beautiful view from the terrace.
This is the ideal restaurant for food lovers. The menu is seasonal and the fine food showcases the region’s culinary traditions. Everything is prepared just as it should be with the freshest regional produce and seafood.
Try the “Xangurro ravioli with crab fumet” and make sure to end your meal with “Pastiza with black cherry jam”, a Basque cake filled with black cherry preserve.


The village of Sare: Its traditional houses, pelota court, and the majestic church of St Martin with three floors of oak galleries.
Hiking in a preserved environment adds to the charm of the area.
You can start by the Rhune, which culminates at 905 m, and which offers a remarkable panorama on the coasts. On foot, it takes at least two hours…
The pass of Lizarrieta (441 m) is famous for its fauna
(goshawk) and its forest (oaks)
And of course, you can also enjoy the seaside resorts of the Basque Country or go to San Sebastian for a day.



Operations & Reservations

3477 Rushbrooke street, Suite 302

Verdun, QC, H4G 1S8 CANADA

Corporate Headquarters

107-27 71st Avenue, Suite 403

Forest Hill, NY 11375

Phone: 1-514-285-8758

Toll free: 1-866-285-8758

Fax: 1-514-285-9128

Email: info@eetvl.com