The cuisine of France, from Provence to Burgundy, Champagne to the French Pyrenees, has made a tremendous influence on the world’s kitchens. The French have also made an invaluable gastronomic contribution to the English language. The word "Cuisine" itself comes from French. So does "Bon Appetit", "Chef", etc. And who doesn't understand "Fromage" and "Vin"? France has one of the richest and luxurious cooking traditions in the world. Travel through the flavors of France by tasting their world-class cheeses (Roquefort, Camembert, Brie, etc), well-known French wines (from Bordeaux, Burgundy, Loire, Rhone, etc), their famed black truffles (“la diamant noir”), “Foie Gras” and classic dishes including "French" Onion Soup, "Bouillabaisse" (seafood stew, originally from Marseille), "Ratatouille" (Mediterranean vegetable dish), etc. France is such a large country, that the culinary diversity is massive. We have highlighted a few regions such as the Alsace, the Southwest and Bordeaux, Burgundy, Provence, etc, to point out the most traditional and classic dishes paired with the local wines.

While France wasn't the first country to produce wine, the French were the first to give modern winemaking a kind of quality control assurance. French wine regions have become "brands" in themselves, such as Sancerre, Chablis, Champagne, Muscadet, Beaujolais, Bordeaux (or Claret), Nuits St. George, etc, because of the AC. France invented the Appellation Controlee system- a set of rules and regulations to be adhered by winemakers and grape growers, with the aim of guaranteeing quality and creating a recognizable brand name that consumers can trust. While France has lost considerable market share, particularly to Australian and Chilean wines, France hasn't lost its sparkle and many lesser - known wine regions such as the Languedoc are producing smashing wines. read more.

EscortedFrom the Eiffel Tower and Normandy to the Loire Valley, Limoges, Bordeaux, Burgundy, and Reims’ Champagne Country plus the Côte d’Azur