Label – Gastronomy
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.
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…
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…
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…
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!
Alsace
Alsace is a feast for the senses, where again French elegance meets the heartier German influence to create one of France’s most distinctive regional cuisines.
Here, in every village, the “winstubs” – traditional Alsatian taverns – welcome you with cosy charm and generous dishes of home-cooked fayre, such as “choucroute garnie”, “bäckeoffe” and the ever-popular “tarte flambée”.
If you like what you taste and would like to learn more, why not take part in a cookery class, where you can try your hand at making “tarte flambée” for yourself guided by the expert eye of a local chef.
For cheese lovers, find out about the making of the strong and creamy Munster at a local farm, where the cheese is made in accordance with ancestral traditions.
Alsace also boasts an exceptional wine route, where you can meet passionate winemakers, stroll through centuries-old vineyards and sample world-class whites straight from the cellar.
If you’re looking for a different gastronomical experience, try Alsace – a region which will surprise and delight with every bite.
Occitanie
In Occitanie, food is an experience..
Join hands-on cooking classes where you’ll learn to prepare regional specialties like cassoulet or local seafood dishes using freshly sourced ingredients. Visit artisanal foie gras producers to discover the delicate process behind this prized delicacy and enjoy tastings paired with fine local wines..
Explore bustling markets with a guide and learning about traditional herbs and spices unique to the region. Wine lovers can take part in vineyard tours and tastings around Languedoc and Pic Saint-Loup, meeting passionate winemakers and sampling a variety of reds, whites, and rosés straight from the cellar..
Don’t miss a personalized tour of the legendary Roquefort caves to see the aging process of this world-famous cheese and savour its distinctive flavours firsthand. .
For seafood enthusiasts, discover the oyster parks near Sète with private tastings of freshly harvested oysters, a true taste of the Mediterranean coast. .
Whether you’re kneading bread, shucking oysters or pairing cheese with wine, these immersive gastronomical experiences bring the rich flavours of Occitanie vividly to life.
Burgundy
In Burgundy, food and wine are a celebration of terroir and tradition, meant to be savoured.
Join hands-on cookery classes where you’ll learn to prepare regional specialties like “coq au vin”, “boeuf bourguignon” or “gougères”, using fresh, local ingredients sourced at village markets.
Visit artisanal cheese producers and discover the delicate craft behind renowned “Époisses” or “Charolais” cheeses, paired perfectly with Burgundy’s celebrated wines.
Explore bustling markets with a knowledgeable guide, selecting seasonal produce and learning about herbs and flavours unique to the region.
Wine lovers can embark on exclusive vineyard tours and tastings across the Côte de Nuits, Côte de Beaune and beyond, meeting passionate winemakers and sampling exceptional Pinot Noirs and Chardonnays straight from historic cellars.
Indulge in private tastings of fine Burgundy wines paired with regional charcuterie and artisan breads or uncover the secrets of traditional mustard-making in Dijon.