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 region that truly delights the taste buds. In its cosy winstubs-traditional Alsatian taverns—you can savour hearty dishes like choucroute garnie, bäckeoffe, or the thin, crisp tarte flambée. Sweet treats are just as well-known, from the fragrant pain d’épices to rich artisan chocolate. Cheese lovers can visit a local farm to see Munster made by hand, following age-old recipes.
For a more hands-on experience, join a cookery class to make tarte flambée, try your hand at pain d’épices baking, or dive into a chocolate-themed workshop, guided by local experts. You can also explore the Alsace Wine Route, meeting winemakers and tasting crisp whites straight from the cellar.
Every bite tells a story and, in Alsace, food is a way to connect with tradition, flavour and the region’s unique spirit.
Occitanie
In Occitanie, food is a full sensory experience.
Visit artisanal foie gras producers to learn the delicate process behind this prized delicacy and enjoy tastings with fine local wines. Wander bustling markets, discovering seasonal produce, traditional herbs and regional specialties like cassoulet, aligot, garbure and gâteau à la broche.
Wine lovers can tour vineyards around Languedoc and Pic Saint-Loup, sampling reds, whites, and rosés straight from the cellar. Don’t miss a visit to the legendary Roquefort caves to savour this iconic cheese at its best.
From cheese and wine to hearty stews and traditional pastries, Occitanie offers flavours that bring the region’s culinary heritage vividly to life.
Burgundy
In Burgundy, food and wine are a celebration of flavour, terroir, and tradition.
Savour dishes like boeuf bourguignon, coq au vin and gougères, enjoy Charolais beef and Charolais cheese, or taste the rich Époisses and discover the secrets of the famous Dijon mustard.
All of these local specialities pair perfectly with the region’s Pinot Noirs and Chardonnays, offering a true taste of the region’s culinary heritage.
