France is one of the largest wine producing, as well as wine consuming countries in the world. Their age-old tradition of wine making and enjoyment is indeed inseparable from the culture of the country and the French way of life.
We organize private and group excursions to the most famous French wine regions, where we have selected some of the finest wineries for your wine tasting experience with a certified sommeliers. Visit the Champagne region and Epernay, global capital of homonymous wines, whose reputation dates back to the 17th century when the monk Dom Pierre Pérignon refined the production technique of this particular sparkling wine. The Loire Valley, not only famous for its many castles, is also a wine producing area that is known for its excellent rosé wines. The Bordeaux region, especially the Medoc area where the world famous Chateaux red wines such as Latour, Margaux, Mouton and Lafitte-Rotschild are produced, will introduce you to the classics in French red wine. The region of Alsace is renowned for its white wines produced from unique grape varieties that are indicated on the labels of all wine bottle from this part of the country.
When it comes to experiencing French wines and visiting the various wine producing regions, the options and possibilities seem to abound. We will work with you to customize your experience and tour through the wine county to create memories that last a lifetime.
Are you an oyster lover and do you want to know where to find the best in France? It can be hard to determine as the country’s gastronomic offerings seem to equally rival and push each other further towards perfection. Yet one thing is for sure, France reigns supreme as the leading source for European oysters, and as a staple in traditional French family cooking at all socio-economic levels, it is here you will find the most delectable oyster presentations.
Choosing from a wide range of this delicious mollusk, the shape, size and harvest site determines the unique taste characteristics of oysters from each area. (Beware! Oysters are sized by numbers, where 5 and 6 refer to the smallest, while 0 refers to the largest). The French Atlantic Coast is known worldwide for its quality seafood, and the region of Poitou-Charentes is home to one of the most sought after variety, the Marennes-Oléron oyster, produced along the docks by to the ancient city of La Rochelle, that served as the port of the Templar Knights during the 12th and 13th centuries.
If your desire is to explore multiple oyster varieties, then make a trip northward to the quaint village of Cancale, in Brittany, a small hidden town on a beautiful shell-shaped bay that with time has become a paradise for oyster lovers. Here you can take part in the Fête des Hites on the third Saturday of September, enjoy oysters with countless varieties of white wines or in classic combination with champagne, while indulging in breathtaking views from the beach of Verger of the island of Mont Saint-Michel and its majestic towering abbey.
“How can anyone govern a nation that has 246 kinds of cheese?” said the French general and president Charles de Gaulle during an interview with Newsweek magazine in 1962. While de Gaulle was not entirely right, as the French art of cheese making includes more than 500 varieties (excluding homemade ones), his point was both humorous and indicative of the French obsession with cheese.
Cheese is a true source of pride in French cuisine and its cheeses are known and appreciated all over the world. Cheese play an important role on the French dining tables and in this tradition French people usually enjoy a good piece of cheese with wine to finalize and make a meal complete.
From Brittany to the Pyrenees, from Alsace to Normandy, from Provence to Corsica, every corner of France expresses its take on the art of cheese making and produces cheeses whose tastes, flavors and textures are regionally distinctive. In the vast universe of French cheeses some have become known worldwide: Camembert, the original one produced exclusively in Normandy from cows milk; Brie, produced in the Seine-et-Marne region close to Paris; Roquefort, a blue cheese from central France with a very strong and a bit salty flavor produced from sheep’s milk and matured in limestone caves.
Needless to say, the list of extraordinary varieties of French cheeses is extensive and the possibilities for discovery seem endless. What we recommend is to simply explore and try what seems to entice you: enter a fromagerie and choose your favorites or try some entirely new and unknown varieties. Regardless of what cheeses you choose, we are quite certain that it will open your eyes and give rise to a whole new appreciation of cheese.