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Label – Gastronomy

Be epicurean, taste, smell, savor.

From the simplicity of a picnic on the banks of the Loire (sourced from fresh local terroir products) to the sophistication of a Michelin starred restaurant.

From the pleasure of tasting oysters with your feet in the water or a fruity olive oil in a family mill in the Alpilles to discovering a market of exceptional products.

Let yourself be surprised and bring back in your luggage a little of our world-renowned French “art de vivre”.

The aromas of the baguette, the croissants or a French meal prepared by you, will be so many sensory experiences to add to your travel memories. A must for gourmets.

Normandy

Normandy

Brittany

Brittany

Loire Valley

Loire Valley

Bordeaux

Bordeaux

Provence

Provence

Normandy

To taste Normandy is…

 

Savoring a chunk of Camembert, Pont l’Evêque or Livarot cheese on a slice of baguette straight from the oven.

 

Trying the wold famous Mère Poulard omelette, still cooked over a woodfire according to a over 130 years old, with a local cider, traditionally served in a small bowl and called “bolée“.

 

Or discovering the unique taste of a freshly caught scallop.

 

If you’re daring, why not try Tripes à la mode de Caen or Andouille de Vire?

 

There are too many delicious specialties to list them all, but we’ll gladly help you try as many as possible.
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Brittany

Brittany has been and remains…

 

A mixture of flavours and spices imported from the other side of the world, a wide variety of fish and seafood that you can buy straight from the fishing boat at the harbour and an unlimited number of pancakes: sweet crêpes and savoury galettes.

 

But it’s also impossible to pronounce but so delicious Kouign-amann, a Breton multi-layered cake, named from Breton “kouign” (cake) and “amann” (butter), or Chouchen, an alcoholic drink made from fermented honey and water.

 

And if Breton gastronomy does not appeal to you, why not try another region…
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Loire Valley

When staying in the Loire Valley, visiting troglodytic wine cellars where you can try locally produced, characteristically light wines is a must.

 

Loire wines can be served as accompaniment of a wide variety of foods, from goats cheeses to truffles.

 

A wide variety of local mushrooms is also available, as well as “poires tapées” (a dried pear specialty only found here).

 

The Loire Valley is, like the rest of France, a land of Epicureanism with so much on offer for you to discover…
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Bordeaux

Aquitaine gastronomy is…

 

First and foremost: wine, obviously! Mouton Rothschild, Pétrus, Saint-Emillion, for the most famous, but don’t forget smaller, lesser known domains that are worth the detour.

 

Arcachon Bay oyesters, freshly caught daily.

 

And also all the Dordogne specialties, such as duck magrets and duck or goose foie gras.

 

The variety and lavishness of Aquitaine gastronomy will make you want to visit the area…
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Provence

Each region of France has its own cuisine, and Provence is perhaps the most abundant and diverse where the sea meets the land and the land touches the sky.

 

It all begins with incredible produce, artisanal cold pressed olive oil, goat cheeses, dried fruits, mountain honey, wild herbs, fresh fish and more.

 

Local specialties range from the traditional Bouillabaisse fish soup, La soupe au pistou, Pissaladière onion tart, the cod Brandade, Les Panisses. For those of you with a sweet tooth the Navettes of Marseille and the iconic Calissons with their subtle candied melon flavour should be top of your list.

 

Whether you choose to go on a truffle hunt, on a wine, whisky or gin tasting, on a gourmet foodie tour or on a delicious cooking class, no doubt that your mouth will be watering soon!
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