Food and Drink

In the Rhône-Alpes there are several “Routes des Vins” winding their way through the different wine areas. Côtes du Rhône, Beaujolais and Savoie wines all have their own itinerary or circuit which will take you through pretty villages, each with their own cellars renowned for a certain vintage.

Honey, apples, cheeses, artisan-made dried meats, vegetables... the Rhone Alps region seems to grow markets, both covered and open air. Some are a definite must for visitors.

The food produced in Languedoc-Roussillon is as diverse as the region’s natural landscape. From the mountains to the sea, there treasures to be found. Cheese from Lozère, mushrooms and chestnuts are found in the mountain heights. Olives are plentiful while other fruits, vegetables and herbs are bountiful in the orchards and valleys. Countless seafood is available along the coast such as tuna, sea bass, oysters, mussels and clams.

There are lots of well-known cheeses from Ile de France. Two of the most widely recognised cheeses from Ile de France are Brie and Brie de Meax. Brie is a round soft cheese with white mould and is often described as having a somewhat fruity taste with a hint of mushrooms.

For over four centuries, Cognac has constituted one of the "fleurons" of Poitou-Charentes. So as to allow one to uncover all the secrets if this 'liqueur of the gods' as Victor Hugo termed it, the large trade houses propose guided visits and 'les étapes du cognac' will allow you to discover the vineyards of cognac.

The restaurants of the region will extend to you the warmest of welcomes, ensuring the time spent here is unforgettable. Relaxing over a great meal, discover the wonderful local wines and give your holiday glasses an inimitable ruby red colour.

All year long, traditional Alsatian festivals and events present opportunities to get together and enjoy culinary specialities and customs. Christmas in Alsace would simply not be the same without the famous bredele, the Christmas cakes with countless shapes and flavours.

There are increasing numbers of “Sunday lunch cooks” who want to learn how to carve, emulsify or seize just like professional chefs. There are many cookery courses springing up throughout the region, involving weekend or short break stays in “chambres d’hôtes” or pretty little hotels.

Whether you choose to eat at a table d'hôtes, or sitting outside a small restaurant, a restaurant that has stars in the Michelin guide or simply within the country atmosphere of a farmhouse inn, you'll enjoy deliciously local culinary specialities in which the local produce and the natural warmth of the Midi-Pyrenees find their expression.

The Rhône-Alpes region is literally bursting with fresh, natural produce. Its gastronomic flair is based not only on the solid foundations of regional cooking, whether from the Savoie, Ardèche or Forez, but also on the skills of the region’s great chefs and the quality of its local products.

From win stubs to star-rated restaurants, and not forgetting the region's farm-inns, an impressive range of establishments welcome visitors and Alsatians alike to enjoy authentic regional dishes.

A wine producing region “par excellence”, the Rhône-Alpes boasts one of France’s best wine charts, comprising 36 “appellations d’origine contrôlée” and vintages, which guarantee its worldwide renown.

In Picardy, there is a deep attachment to the land, to sure and certain values dictated by a common sense of joy and sharing. The people of Picardy have a taste for the “good” and the “fine” things in life, always with this notion of a pleasure shared – swapping recipe tips for a special dish or a culinary knack, or good places to eat nearby.

Discover the Alsatian plain at first hand, get a bird's eye view of the Vosges Forest or glide across the vineyards... There are many excellent reasons to discover Alsace from the air.

Chef Jill Dupleix gets to grips with burgundies and beaujolais on a gastronomic river cruise from Lyons on the Saone. We are here for the food and the wine, and fully expect to eat too much and drink too much,” says Ben, 80, from Cornwall, sipping his welcome cocktail of sparkling wine. “And we would be very disappointed if we didn’t.”

A summary of how France has been covered in the national newspaper's weekend Travel sections.

Shayn Bjornholm is the rare master sommelier with a day job. Most people with his expertise work nights at restaurants, finding and pouring wine for customers.Bjornholm, the former director of Canlis Restaurant's wine program, has spent the past year promoting Washington wines as director of education for the Washington Wine Commission.

REIMS, France -- After a Paris breakfast of cafe and croissant, how about lunch and a glass of bubbly in France's Champagne region?

Thanks to a new high-speed train line, Reims, the ancient heart of Champagne country, is now just 45 minutes from Paris -- less time than it takes to cross the French capital during rush hour.

After the stress and rich food during the weeks leading up to Christmas, a 50 minute flight across the channel to Brittany situated on the west coast of France can restore your body and mind.

Leave all the stresses and strains behind and discover the mystical, heritage rich region of Brittany with its year round mild climate, listen to the sound of the ocean and breathe in the fresh, salty air for as little as £100 per person on half board including treatments and excluding flights