French cuisine can be rightly regarded as an element of the national heritage. The discovery of the diversity of regional dishes which showcases agricultural products and local know-how is one of the reasons behind the rise of gastronomic tourism. Cheese, wine, meat and bread occupy an exceptional place in the panoply of emblematic products of French cuisine. Foie gras from the southwest, Provencal bouillabaisse, burgundy snails, Alsatian baeckeofe, Flemish carbonade, rabbit with Normandy cider, Breton pancakes, so many specialties of popular cuisine to savor. And for those for whom French cuisine evokes the great tables starred by the famous Michelin guide, the “French gourmet meal”, has been added to the list of UNESCO intangible cultural heritage of humanity since 2010.
But for more and more visitors, the discovery of the terroir and French cuisine requires active participation: “get your hands dirty” to better understand, make with your own hands, bring back a tangible memory, and from when he returns home, renew the pleasure for those around him.
This experience is rarely improvised and we will be the intermediary between your group and enthusiasts ready to share some of their secrets with our visitors and introduce them to their art.