The main secrets of French cuisine

The main secrets of French cuisine

Tour starts: Geneva

Air/railway/bus tickets to Geneva can be purchased by a tourist on our own ticket service letsfly. u or through our manager

Tour itinerary: Geneva → Dijon → Côte d'Or → Beaune → Lyon → South Beaujolais → Sarlat-La Caneda → La Roque-Gageac → Bordeaux → Arcachon → Cognac → Saint Emilion → Condom → Toulouse → Albi → Roquefort → Marseille → Cassis → Ardèche Gorge → Provencal Drome → Grenoble

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Tour Description

If your soul requires vivid impressions - go on a gastronomic tour of France! It is not for nothing that this country is the gastronomic capital of the world! Gourmet delicacies, varied regional dishes and famous wines will impress you!

Our journey begins in the capital of the Burgundy wine region - Dijon. Rich in events and history, the city will show you its beautiful architecture and unique natural landscape. In the evening, dinner with traditional Burgundy dishes.

Next, tasting in one of the chateau along the Road of Great Wines with wines and local cuisine.

Transfer to Lyon with a sightseeing tour of the historic center, included in the UNESCO list. A walk through the gastronomic market with some of the region's finest produce: wines, cheeses, frog legs, grape snails, sausages, honey and more. The day will end with a dinner with tasting of real French dishes.

A visit to the Black Perigord region, a gourmet mecca, where you will taste foie gras and truffle pate, as well as visit the wine capital of France - Bordeaux. Drive to the city of Condom, where Armagnac is produced, and to the city of Osh, famous for its foie gras delicacy.

A gastronomic journey through France

A quick bite to eat at McDonald’s or unbridled gluttony at the buffet? This desecration of gastronomic art is unacceptable to the French.

It so happened historically that for centuries the inhabitants of the "Fifth Republic" treated food with special trepidation and delicacy. The variety of flavors and thoughtful combinations of products are reflected in the foundations of modern French cuisine, listed by UNESCO in the list of intangible cultural values ​​of mankind.

Centuries-long path

French cuisine is famous not only for its exquisite dishes, but also for its centuries-old history. Its origins date back to 1400. It was then that the first culinary book was written, based on oriental recipes borrowed from the Moors.

A century later, the cuisine of the country of the Gauls fell under the influence of Roman gastronomic trends. More and more spicy and salty foods appeared on the menu, wine flowed like a river, and meals turned into grandiose feasts. So, the table of Louis III was decorated with 28 varieties of fruits and 22 types of fish.

The country's gastronomy flourished in the 17th century. The French court cuisine of the era of Louis XIV perfectly illustrates the peculiarities and traditions of the highest culinary that have survived to this day. 50 chefs worked in the palace, conjuring over the creation of new dishes. The Sun King can be called the founder of gastronomic sets. The august lady's supper consisted of several delicious dishes, each of which appeared on the table strictly according to the established plan.

The authorship of the traditional French dish - onion soup - is attributed to Louis XIV. The magnificent monarch, who miraculously remained alone in the hunting lodge, did not lose his head and made a stew for dinner. It included products found in the kitchen: butter, onions and champagne.

In the 18th and 19th centuries, Europe was overwhelmed with gastronomic abundance. Exotic dishes began to appear on the tables of the French nobility, generously seasoned with a new invention of culinary specialists - delicious sauces. The work of cooks has risen to the heights of real art. At the turn of the century, a new page in food history was opened - restaurants appeared, and with them the first restaurant critics. French cuisine has become the standard of world cuisine.

Such a different French cuisine

French cuisine is traditionally divided into:

  • widespread cuisine bourgeoise, characterized by classic dishes: steak with blood, julienne, puree soups, quiche pies, a variety of omelets and pâtés;
  • elite haute cuisine , which originated in the fertile era of the Renaissance. Gourmet dishes, many of which are based on exotic products, have now taken pride of place on the Michelin restaurant menus;
  • cuisine regionale, characterized by simple recipes using regional products.

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