Cuisine
One of the most enjoyable aspects of traveling is the delightful variety of local cuisine, and this tour will bring you in contact with some of the best foods France has to offer.
In Lyon, try the poularde demi-deuil (pullet hen with black truffles), cardoons with bone marrow and chicken liver soufflé, washed down with a bottle of
Beaujolais or Côtes du Rhône wine.
Burgundy produces some of the best French cheeses. Chaource, a white and creamy cheese, and Epoisses, which is made by monks and was a
favorite of Napoleon, are only two of the dozens that are specific to the region. They are best enjoyed with a chilled glass of Chablis. And don’t
forget to sample the many varieties of truffles and mushrooms that call Burgundy home.
In Champagne, the region’s favorite drink is used to flavor everything from its sauces to its sorbets. The cuisine is rustic—patés, black pudding and quenelles, game and rabbit—but in no way does that mean it lacks in flavor or complexity. It is, in fact, quite delicious. Also worth trying is andouillette,
a chitterling sausage.
On the restaurant scene, the prix fixe option is popular, offering a three- or four-course menu for a good price. Most restaurants post a menu outside. Browse around until something strikes your fancy.
