The historical roots of Domaine de Bassilour go way back to 1562, where the first records of the farm in which the current property stands appear. Hercule de Basseleur was the first recorded owner of the farm, which was then known as the Behereko-Etchea. Over the years, the property passed down from family to family. The Hayets became the second set of owners, possessing it during the 17th and 18th centuries. The third set of familial owners was the Habans, who owned it during the 19th century. Changes to the property throughout these times were relatively minimal or non-existent.

In 1847, ownership of the property changed again when a man named Pierre Darthayet married a Haban widow. Pierre’s son Bertrand ended up building the first ‘Villa Bassilour’ structure in 1870, and had a daughter named Nathalie, who succeeded Bertrand as owner. Ownership of the property passed down along the family through the years, with the estate finally being portioned off after inheritance changes in 1978 and 2000. Since 1989, the property has been under the care of Mr. and Mrs. Vachet, principally Mrs. Charlotte Vachet, who has largely been responsible for what it has become today.

During the early 2000s, the property underwent a renovation that restored and modernized it in light of a commitment to preserving cultural heritage and the environment. Natural limewash paint helped reduce its carbon footprint while maintaining its authenticity. Geothermal energy was turned into a source of heat for interior spaces. Triple-glazed windows keep air inside and allow for energy efficiency. Selective sorting and composting minimize waste production, which was helpful, especially after the later addition of a permaculture vegetable garden, allowing the property to produce its vegetables. These efforts were rewarded in 2008, when it was recognized with a four-star Eco-Label as an indicator of adherence and dedication by the owners towards ensuring their property was environmentally friendly and responsible. It would be the first property of its kind in the Basque Country to receive such high recognition.

Design and Architecture

Domaine de Bassilour showcases a harmonious blend of different design elements, as found in traditional French Provincial architecture and chateauesque styles, which have been restored and modernized over the years. Some of these influences are most apparent in the main building, with its prevalent arches and hipped roofs. The Provincial architecture can be found in other buildings through its symmetrical window arrangements and mainly rectangular floor plans. More broadly, the influence of the chateauesque style is evident in terms of the bright and natural colors used in all buildings of the hotel, which use limewash paint. Other structures apart from the main building, such as the Villa, are more representative of traditional Basque architecture, like the baserri, with its patterned roofs and external walls.

Inside, the hotel features mainly modern aesthetics and designs, utilizing Mid-Century Modern features and furnishings. Exceptions usually revolve around wood or visible stonework, wherein the interiors blend with those features since they are visible in the room. Wooden beams or stone walls are not covered up but are retained simply and organically, with their adjacent walls contrasting with their plain and neat design. Furniture that isn’t modern in design is largely wooden and classically styled. Minimalism is also largely the rule rather than the exception in terms of living spaces, clear and white or brightly colored walls with simple furniture and furnishings.

The dining experience at Domaine de Bassilour is centered around its hearty breakfast, which can be served via buffet style or room service. It is usually served from 8:30 AM to 10:30 AM, but early risers can have their breakfast early at the minibar and inform the hosts if they prefer to have it before the regular serving time.

Guests can feast on charcuterie, cheeses, homemade cakes, freshly baked croissants, cereals, mueslis, dried fruits, and more to start the day. Keeping with the hotel’s commitment to environmentally friendly policies, ingredients and meals served at the property feature natural ingredients, and are sourced either locally or directly from the hotel’s own garden. For example, the bread is homemade and features Mrs. Vachet’s various homemade jams that are made out of red fruits, feijoas, pears, lemons, tomatoes, vanilla, oranges, and other sorts of ingredients.

Similarly, the hotel offers different types of detox juices, all of which use fruits and vegetables obtained from its own garden and permaculture. As for servings sourced from elsewhere, the yogurt offered is sourced from the nearby Ferme d'Idiartia in Bussunarits, with their special Montbéliarde cows. Their coffee is sourced from DEUZA, a roaster based in Saint-Jean-de-Luz and a highlight of the Basque Country.