How to choose or plan a gastronomic tour? Such tours come in different types. The most common is economy class, where tastings take place in between sightseeing programs and stops at 3* hotels. The second, more expensive option is getting to know a country's cuisine in a white apron, side by side with the chef, or perhaps at his master classes. The third option is for professional gourmets: the travel map is compiled by the 'tourist' themselves, knowing in advance what and where they will be tasting and learning. Whichever tour is chosen, you will have few companions. Accordingly, the cost of the tour is calculated individually. Nevertheless, it can be said that it will exceed 1,000 euros for four to five days.
Burgundy, Normandy, Champagne or Provence
When it comes to haute cuisine, France comes to mind first (in 2005, 26 restaurants in this country received three Michelin stars). Although it is better to start getting acquainted with ordinary village restaurants. Even basic gastronomic tours of France touch on the refined province of Aquitaine (Bordeaux) and Alsace, whose proximity to Germany makes it the main competitor in the production of sausages and cold cuts.
Bordeaux is literally drowning in vineyards, and it is here that the famous red wines 'Medoc', 'Graves', 'Haut-Brion' are made, which many winemakers take as a model. It is in this region that almost every small town has its own wine museum. And the cuisine of Aquitaine itself is called by gourmets one of the most complex and refined. It is there that you can order from the chef fresh oysters stuffed with meat, 'foie gras', or Bordeaux-style entrecote with porcini mushrooms.
We also recommend staying in the town of Bouliac (a suburb of Bordeaux) at the castle-hotel Chateaux du Pian 4*. Nearby is the restaurant Hauterive et restaurant St-James (one star in the Michelin guide). In Bordeaux itself, from the huge number of restaurants, you can choose several and compare haute cuisine with prices over $100 per dinner, and simple French food for $20. Restaurants where you most often meet compatriots are Chapon Fin (one star in the Michelin guide, French and Southwest regional cuisine), Pavillon des Boulevards (one star, traditional French cuisine), Vieux Bordeaux (no stars, regional cuisine).
After tasting the urban delicacies, you need to go on a trip along the famous wine route – the vineyard estates of 'châteaux'. During the tour of their mossy cellars, you will definitely be told how to drink and taste wine correctly, shown the process of making and bottling. The route will pass through Medoc - the most famous district of Bordeaux, Libourne, Graves, Sauternes. Here the most expensive varieties in the world are made: 'Château Lafite Rothschild', 'Château Latour', 'Château Margaux' and 'Château Haut-Brion'.
To the hospitable macaroni-eaters
A big macaroni journey through Italy should be planned from north to south, from moderately European dishes to the spicy seasonings of Sicily. If you are not satisfied with forced marches, go on a trip through any one region. But even here it is very difficult to choose: Tuscany, Lombardy, Campania, Lazio, and of course, Sicily. All over the world, Italian cuisine is synonymous with originality and the capacious word pasta, a huge amount of dough, cheese, vegetables and herbs. If you are a big fan of Chianti, then let's stop at Tuscan cuisine, even despite the fact that some gourmets call it peasant for its simplicity. This province is akin to Aquitaine, the main wine-growing region of the country, with a mild Mediterranean climate. It is here that the most famous Chianti is made: 'Brunello di Montalcino', 'Montepulciano'. The natives themselves divide the cuisine into land and sea. When going on this tour, learn to eat fish properly. You will be treated to an incredible number of fish soups (cacciucco), Livornese red mullet. And when your route turns inland, prepare for an abundance of meat and beans on the table.
Make Florence the main point of your journey. The city itself is rich in history and very beautiful. Stay at one of the hotels on the banks of the Arno River. Right in the center is one of the most famous restaurants in the country, Enoteca Pinchiorri. For several years in a row, Michelin gave it three stars. Today there are two left, which indicate that every dish of this restaurant can be called a work of art, and the wine cellar is still considered the best in the country. Here you can try suckling pig in chestnut honey, pheasant with truffles. And if two Michelin stars are too expensive for you, choose Mario Mario with its refined classic menu. From its windows you have a beautiful view of the hills and the evening city. After tasting the classics, you can safely go to the province for a promenade through the wine cellars of Montepulciano, Chianti, Arezzo.
Bürger sausages
In Germany, they feed you abundantly and deliciously. You need to prepare your stomach first of all for sausage, hams, suckling pigs and cabbage. German cuisine is often called coarse and heavy. But that doesn't make it any less tasty. The second component of German gastronomy is beer, which is brewed by both monks in monasteries and ordinary brewers.
The culinary capital of Germany is, of course, not Berlin. This honorary title has long gone to the small town of Baiersbronn (state of Baden-Württemberg) with a population of only 15 thousand. Here is the best restaurant in the country, Schwarzwaldstube, tables in which need to be booked months in advance. And three local restaurants collectively hold one, two and three Michelin stars (so even if you can't book a table at the best of them, you can still try a 'star' dish from the chef).
If you are tired of intricate Michelin-starred cuisine, head to the Rhine Valley or Bavaria. In Bavaria, dozens of types of beer are served with the famous white sausages. In local restaurants here, you can try traditional liver cheese or roasted pork with bread dumplings.
Whichever country you go to, and whichever tour you book, make sure that restaurant tables are reserved, wine cellar tours are ordered, and master classes are paid for. Otherwise, the trip will not be three stars according to the Michelin guide, but two stars in a bad Turkish hotel.
At Home
You can taste exquisite dishes today without leaving Moscow. For example, the entertainment center 'Galaktika' offers corporate parties and celebrations at the highest level. By trusting the specialists of the entertainment center, you can order at http://www.galaktica.ru/korporativnie_vecherinki/ corporate event arrangement for a New Year or professional holiday 'turnkey', weddings, or even themed parties.
_