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GASTRONOMY AND VINEYARDS OF FRANCE

Ride in Burgundy In Burgundy, you will enjoy local food, but most of all, local wine ! Burgundy is one of the most famous wine-producing region. Weekend ride in the Land of the 3 Rivers - Burgundy

Ride in Allier Gourmet restaurant in the Bourbonnaise tradition. Experience the local cuisine, and rediscover the taste and health of products from the Chateau gardens, neighbouring farms, or local markets. The wine cellar contains nearly 3000 bottles of France's finest selections, especially those of Bourgogne and Cote du Rhone. Riding holidays in a Castle in Allier

Ride on Oleron Island On Oleron Island, a selection of seafood will be suggested. Of course you can taste the famous Marennes Oysters, but also fish soup, mussels... With a glass of Pineau des Charentes. Welcome on the Atlantic Coast ! Short riding break on Oleron Island

Ride in Medoc In Medoc, region of vineyards by the sea, you will enjoy nice local wines and seafood ! It is just the right place to be... Horse rides between beach and vineyards in Medoc

Ride in Bordeaux This ride was made for wine amateurs ! From one famous vineyard to the other, you will discover the area of Bordeaux and the wines that are produced there, on horseback. Of course, in France, nice wine is always offered with nice food ! Wine tasting ride in Bordelais

Ride in Perigord The area is noted for its cuisine, more particularly its products related to duck and geese, such as foie gras. It is one of the truffle areas of France, historically the most famous. But, in Perigord, you can also taste nice cheeses, walnuts and strawberries ! Périgourdine wines include the famed Bergerac (rouges and blancs) and Montbazillac. Purple Perigord : Montbazillac and Bergerac vineyards Black Perigord : Forests and Castles of the South West Green Perigord : Countryside and fortresses

Ride in Lot and Quercy Here again, you will taste products of this region famous for its local gastronomy : foie gras, walnuts, melon, truffles, goat cheese... and wine, of course ! Lot and Quercy : on the Way of St James

Ride in Luberon In Luberon, you will enjoy the cuisine and smells of the sun : melons, cheese, ham, olives, spices, local wines... You can even learn how to cook local specialties on one of our programs ! French Colorado ride Cezanne's Provence ride On the lavender route in Provence Novice ride with French and cooking lessons in Provence Summer novice ride in Provence Ride through vineyards of Provence Luberon to Camargue ride

GASTRONOMY AND GOURMET RIDES

The French have an ongoing love affair with food, and their reverence for time spent eating is evident in any culinary establishment nationwide.

French cuisine is extremely varied. This variety results from an extraordinary range of different climates and types of ground which support the local production of all types of ingredients, and a long and rich History. In many ways, understanding the origins of French gastronomy is understanding the French culture and way of life...

Meals can go from the very basic, such as the traditional baguette plus cheese and cheap wine, to very elaborate meals that can involve a dozen courses and different wines consumed over several hours.

Regional French food

Almost all the famous French dishes are regional specialities, some of which have become popular throughout France (such as Coq au Vin and Foie Gras) while others are mainly enjoyed in the regions they are from.

The French Mediterranean cuisine uses olive oil, herbs and tomatoes in many of its dishes. The cuisine of northwest France uses butter, sour cream and apples. The cuisine of northeast France (Alsace, and to a lesser extent Lorraine) has a strong German influence which includes beer and sauerkraut. Throughout the south in general there tends to be more use of vegetables and fruit (in part due to the favourable climate). Near the Atlantic coast and the Mediterranean there is a greater consumption of sea food, while inland areas favoured by rivers (e.g. the Loire valley) use more fresh water fish.

Wine and cheese

Aside from bread and water, the most common accompaniments to a French meal are wine and cheese. Unlike other countries, in France, wine is considered as a standard part of everyday meals, and is neither expensive nor reserved for special occasions. With everyday meals, ordinary wines are served, although it is expected that the type of wine matches the style of food.

In addition to its use in cooking, cheese is often served as a course in itself. In this case, it is served after the main meal but before dessert. It consists in a platter with three or four different cheeses, from which guests can slice pieces according to their preferences. Sliced bread is provided at the same time.

OENOLOGIC EQUESTRIAN HOLIDAYS

France has the world's second-largest total vineyard area (behind Spain) and competes with Italy for the position of having the world's largest wine production.

French wine traces its history to the 6th century BC, with many of France's regions dating their wine-making history to Roman times. The wines produced today range from expensive high-end wines sold internationally, to more modest wines usually only seen within France.

Two concepts central to higher end French wines are the notion of “terroir”, which links the style of the wines to the specific locations where the grapes are grown and the wine is made, and the Appellation d'Origine Contrôlée (AOC) system.

Appellation rules closely define which grape varieties and winemaking practices are allowed in each of France's several hundred geographically defined appellations, which can cover entire regions, individual villages or even specific vineyards.

France is the source of many grape varieties (such as Cabernet Sauvignon, Chardonnay, Pinot Noir, Sauvignon Blanc, and Syrah) that are now planted throughout the world, as well as several wine-making practices and styles of wine.