 Good cuisine, whether at home or in restaurants is a way of life in France. It is deep-rooted in the identity of the French people and is of course, reinforced by their love of wine and cheese. French cuisine is extremely varied and each region would boast of several specialties, depending on the kind of products –vegetables, fish, meat, cheeses, wine- available in a particular region during a particular season of the year.
A leisurely walk in a French weekly village market will be illustrative of the seasonal products and specialties on offer in a particular region. It is a colourful and aromatic feast for the senses – an experience not to be missed.
 But the French culinary way of life also simply means a visit to the local boulangerie-Patisserie to try out the pastries -eclairs, framboisiers, feuilletés, tartelettes- and viennoiseries –croissants, pain au chocolat, and the less well-known but equally delicious chouquettes… While the baguette is universal in France -Ah! A crunchy baguette with butter and jam for breakfast-, each region is proud of its own special breads and of course…cheeses!
Yes, yes, cheese. CHEESE! How can a meal be complete without cheese? From the world famous Camembert of Normandy, the Brie of Meaux (not Danish, if you please!), the Alpine Reblochon, the little goat cheeses of the Ardeche, the Saint Nectaire of the Auvergne. The Roquefort. The Fourme d’Ambert. The Comté. The Morbier. The Neufchatel. The Raclette. The Crottin de Chavignol. So, many cheeses, so little time…
 Et le vin. Le vin ! We are particularly keen that our travelers get to taste a variety of appelations at the domains, depending, of course, on the region in which they travel. They enjoy Chinon or Bourgueil in the Loire Valley, sample the diversity of rosés in Provence. We will be extending our traveling options to Bordeaux and Bourgogne very shortly.
Gourmet breaks all over
 The restaurant network in France is tremendous, as is that of young, inventive chefs. All along their route, we lead our travelers to out-of-the-way small (but up-and-coming) restaurants sampling local specialties with a touch of modernity. A chalet in the Alps, a restored abbey in Provence, a farm in the middle of nowhere, a vineyard in Provence…
Simple regional treats such a Galette in a Créperie in Brittany, cream mussels in a Café-restaurant overlooking the sea in Normandy, or Bouillabaisse on the Mediterranean coast will become your way of life in France.
And don’t worry, there are lots of other options along the way, such as Italian, Greek, Asian, Moroccan, etc.
The very best French chefs
 Follow the tracks of the legendary Michelin and Gault&Millau guides to find the world’s most famous chefs and their restaurant. Those exquisite dinning experiences are a destination in themselves.
One goes to Cancale as much to see the magnificent Mont St. Michel, as to discover the marvelous cuisine of Olivier Roellinger at his “Maisons de Bricourt”, the only new
3 stars in the 2006 Michelin guide. After a skiing day in the Alps and a viewing of the glorious Mont Blanc, travelers deserve a well-earned stop in Mégève to sample Marc Veyrat’s inventive 19-courses (!) meal at his wacky “La ferme de mon père”. Then keep the next day free for a good trek to recover!
Cooking and wine courses in France
For those of our travelers for whom cuisine means as much composing as savouring, we recommend on a range of cooking and wine appreciation classes, either in Paris or in the more relaxed sun-drenched Provence.
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