Accor's MGallery Collection unveils Le Talaia Hotel & Spa in France
The property is nestled in a region known for its surf culture and Belle Époque architecture, and just 35km from the Spanish border.
The 149-room hotel provides guests with views over the Côte des Basques, a rooftop restaurant, and a renovated ocean-facing façade.
In addition, the Sanctuary Spa at the hotel provides wellness treatments in partnership with luxury French spa brand Cinq Mondes.
Additionally, the hotel caters to the surfing community with a dedicated Surf Room for board maintenance post-surfing sessions.
The property's interior design, crafted by Jean-Philippe Nuel, integrates neo-Basque style.
Unique to each MGallery Collection hotel is its signature M Moment, and at Le Talaia Hotel & Spa, guests can experience the Tiki Combi Van that offers various itineraries guided by a local expert. These include a sports tour with surfing and yoga, an artistic exploration, or a nature-centric adventure.
MGallery Collection and the Le Talaia Hotel & Spa team are actively involved in supporting local communities and non-governmental organisations.
The hotel has established a collaboration with La Maison Goxa Leku, a Basque cancer support centre, providing complimentary spa treatments and hosting fundraising events throughout the year.
In related news, Accor announced plans to launch 11 new Adagio properties across Europe and Africa in March 2023.
"Accor's MGallery Collection unveils Le Talaia Hotel & Spa in France" was originally created and published by Hotel Management Network, a GlobalData owned brand.
The information on this site has been included in good faith for general informational purposes only. It is not intended to amount to advice on which you should rely, and we give no representation, warranty or guarantee, whether express or implied as to its accuracy or completeness. You must obtain professional or specialist advice before taking, or refraining from, any action on the basis of the content on our site.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Hypebeast
6 hours ago
- Hypebeast
Wooden Cutlery Just Got an Upgrade, Courtesy of Jasper Morrison
Purveyor of the pared-back Jasper Morrison has brought his minimalist eye to a set of cutlery crafted from Japanese cherry wood. Designed for the French silverware brand Puiforcat, the 'Jersey' collection comprises a fork, knife, spoon, serving cutlery, and a pair of chopsticks. Each piece has been glazed with an ultra-fine coat of Japanese lacquer, which highlights the textures and patterns of the wood's grain. 'This method allows the embellished wood to breathe while protecting the pieces with a fine yet solid antibacterial film,' the brand adds. The design of the set is stripped back and humble, with Morrison wanting the material to be the focus of attention. It is typical of his so-called 'Super Normal' approach, which he described as being a reaction to the fact that the design world had 'forgotten its roots and the basic notion that we designers are supposed to take care of the man-made environment and try to improve it'. 'Super Normal is a bridge between the two worlds, an attempt to reunite them,' hecontinues. The use of wood marks a departure for the collections of the luxury brand, which was founded in 1820 by Emile and Joseph-Marie Puiforcat. The initial idea behind the collection was to develop something that would accompany a set of serving pieces designed by Donald Judd, named 'Dinner Service'. Jersey is available to purchase now, with buying information available via the Puiforcat website.
Miami Herald
6 hours ago
- Miami Herald
Russia Accuses West of ‘Robbery and Looting'
Russian Foreign Ministry spokeswoman Maria Zakharova accused "neocolonial" Western powers of modern "robbery and looting" in the pursuit of rare earth metals to gain an advantage in the artificial intelligence race. These highly prized resources are vital for the manufacture of cutting-edge technology, and U.S. President Donald Trump has put a particular emphasis on procuring them from Ukraine, Greenland, China, and elsewhere. Russian President Vladimir Putin has also touted rare earths to Trump from the areas of eastern Ukraine currently occupied by Moscow, which tried to seize control of Kyiv in its full-scale invasion launched in February 2022. "[Rare earth metals] are the prize in the trade wars underway between the key suppliers of AI solutions to the market," Zakharova wrote in an op-ed titled "Neo-coloniAIism" for the Rossiyskaya Gazeta, state news agency TASS reported. "Political elites in Western countries, most of which don't have such reserves, seek to gain preempted and unrestricted access to the fields held by the countries of the global majority, and while doing so, they pursue an aggressive neocolonial policy bordering on robbery and looting." This is a developing article. Updates to follow. Related Articles US Citizen Held at Russia Airport With Gun, $138K CheckRussia's Oil Prices Lag Behind TargetChina Reacts As Russia Floats New Geopolitical Power Bloc With IndiaRussia Issues Nuclear Warning After Trump's Weapons for Ukraine Plan 2025 NEWSWEEK DIGITAL LLC.
Eater
7 hours ago
- Eater
Tariffs Are Coming For The Menu
Sophina Uong's New Orleans restaurant, Mister Mao, is the kind of third culture-chaos cooking party spot where strawberry chaat shares the menu with 'Spanish octopussy,' and cocktails are served with candy cigarettes. It is a purposeful celebration of a variety of influences, which naturally requires both local and international ingredients to come to life. So when President Donald Trump announced his brash, nonsensical tariff plan — if you can even call it that — in March, Uong realized her whole menu may have to change. She began stocking up on ingredients like asafetida, black salt, and chilies from both India and Mexico, she says. But spices go stale, and some fresh ingredients are becoming more difficult to source. 'We have suggested to our bar manager switching acids, or developing a menu less citrus heavy — limes are $74 a case right now and steadily climbing,' she says. Fish sauce, too, has jumped from $2.99 to $8 a bottle. 'We have dropped avocados for now, and will just be watching like everyone else [to see] what happens.' 'What happens?' is a lingering question, as every day, Trump seems to change his mind about what tariffs are in effect and when. Here's a relatively updated list of the tariffs that may or may not have been invented by ChatGPT, but the numbers matter less than the overall intention — whether it's by 10 percent or 27 percent, Trump means to apply reciprocal tariffs widely, affecting everything from cars to fast fashion. Even the most locavore restaurants rely on ingredients and supplies from overseas, whether that's European wine, Brazilian coffee, or takeout boxes manufactured in China. And Trump's tariffs, whether they've been implemented or not, are having a profound effect on the industry. Some restaurateurs suddenly can't afford ingredients that have been the backbone of their menus, while others must switch to domestic alternatives that require complete menu revamps. As Top Chef has drilled into the collective consciousness, the mark of a good chef is the ability to adapt. Which one must do when suppliers text you and say everything is going to cost 20 percent more than it did the day before, as recently happened for chef Nick Wong of the newly opened Agnes and Sherman in Houston. Ingredients like rice flour, tofu, and spice mixes — crucial for the Asian-American diner concept — are suddenly far more expensive than when they planned out the business. Through one lens, the tariffs (or threat thereof) are having the intended effect of encouraging chefs to buy local. Wong says he's begun working with a local tofu purveyor, Banyan, which allows them to save some costs. Chef Apurva Panchal, the head chef at ROOH in Palo Alto, has also found himself leaning more into the cross-cultural California-ness of the menu. For instance, a cauliflower steak that used to use Indian red pumpkin is now made with local butternut squash. It's an 'opportunity for innovation,' he says. But locality and seasonality can only go so far, even at restaurants that aren't immediately affected by tariffs. Chef Omer Artun describes Meyhouse, also in Palo Alto, as a Mediterranean restaurant that uses lots of fresh produce and garlic and herbs for seasoning — all cheap and plentiful in the California summer. But 'as we go into the wintertime, a lot of the tomatoes and so forth come from Mexico,' or from hothouses in Canada, he says. Currently, most goods from Mexico and Canada are subject to a 25 percent tariff, various court rulings notwithstanding. The tariffs disproportionately affect restaurants that rely on foreign ingredients, which are often cuisines that American diners expect to pay less for — it's easier to eat the cost of a $25 increase in spices when you're charging $300 a meal for a menu in a European tradition, rather than a counter-service Mexican restaurant. But chefs are getting savvy with their buying. Uong has been adding spice mixtures to oil to extend their shelf lives and drying fresh chiles for future use. Wong says his team has reached out to other local restaurants about buying nitrile gloves in bulk so they can take advantage of discounts. But even if you spend all summer canning American tomatoes to avoid the 17 percent tariff on those from Mexico, there is the sticking point that some ingredients just aren't grown in the U.S., nor do they have a reasonable substitute. There is no domestic cinnamon production to tap into, no American turmeric or coffee or cardamom farm big enough to supplant international suppliers. 'I think it's going to be a reckoning,' says Wong. He's trying to keep Agnes and Sherman affordable like the diners it's modeled after, but at a certain point, diners are going to have to accept the cost of flavor, or risk their favorite places going under. 'Why is my fried rice so expensive? Food is politics,' says Wong. 'You don't get to exist in a vacuum and say you didn't want this. It's gonna affect you anyway.' Sign up for Eater's newsletter The freshest news from the food world every day Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
