That the French love cheese is well-documented. After all, the average consumption of cheese in the country is 24.4 kilograms per person per year (read: a lot). And with over 1,600 types of cheese spread over 13 regions in the country, who wouldn’t develop a love affair with the stuff? Fromage is a way of
Sicily is an island smack dab in the middle of the Mediterranean. It’s part of Italy yet it’s not, and this duality couldn’t be more obvious in its food. Sicilian cuisine is a melange of Greek, Spanish, French, Arabic, and Italian culinary traditions. Even the simplest and humblest of Sicilian food reflects these influences, and
Check out the replay from our recent webinar about our Fall 2020 program Tastes of Eastern France: In a unique 3-part ‘modular’ program, you can join us for a cruise on the the Rhône & Saone rivers, followed by 3 days exploring one of the world’s gastronomic hubs in Lyon, followed again by 4 nights
It’s 1662 – and French tax farmer and science enthusiast Pierre-Paul Riquet has an impossible dream. It’s easy to imagine him staring at a map of France, his brow beetled with frustration. At its narrowest point across France, less than 450 km separate the Mediterranean from the Atlantic – but without a functioning waterway, trade
