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FRENCH CUISINE - GASTRONOMY & GOURMET RIDES

Indisputably, one of modern France's greatest treasures is its rich cuisine!

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 diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's extraordinary range of different geographies and climates which support the local production of all types of ingredients, and France's long and varied history. In many ways, an understanding of the culture of French food is an understanding of France itself.

Meals range from the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to very elaborate affairs than 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 in which they originate.

The French Mediterranean cuisine uses olive oil, herbs and tomatoes in many of its dishes. The cuisine of northwest France uses butter, soured cream (crème fraiche) 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 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 style of wine match 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. This typically consists of a platter with three or four different cheeses, from which guests can slice pieces according to their preferences.

Sliced bread (e.g. slices of a baguette) are typically provided at the same time.

Our gourmet horse riding holidays with a focus on French cuisine

• Bordeaux : gastronomy ride and wine tasting in Bordeaux vineyards
• Provence : equestrian holidays with cooking and French lessons
• Perigord : gourmet horse riding trails in France's richest gastronomic region
• Alsace : horseback trail in this region famous for its white wines and its typical food
• Landes : discover South Western French food tempered with ocean products
• Allier : equestrian holidays in a castle, enjoy the traditional French cuisine and "art de vivre"...