Bread and Chocolate - Culinary Immersion In Lyon France

Engage your senses during our professional level culinary exploration of Lyon, France. Hands on experiences in cheese, chocolate, wine and bread making at some of the renown culinary landmarks in the world. A true immersion into fine gastronomy. Great for individual travelers, families and private culinary groups.

Inclusions

Includes

Six nights at a four star hotel in Lyon

Food experiences as listed

Professional chef/tour manager guide for groups 10 or more

Visits as listed in the itinerary

Transportation via private car or luxury coach

Call (888) 554-7526 for more information or to book today! Mention code 13484396

Tour Operator
Learning Journeys
Offer
Offer valid through 9/30/2017
Duration
8 Days
Escorted
Escorted - Yes
DayDestinationDescription
Day 1Departure DayDEPARTURE DAY!
Depart from your hometown on your overnight flight.
Day 2LyonLYON
Arrival at Lyon Airport, meet your local tour manager,and transfer to your hotel. Enjoy your afternoon and welcome dinner.
Day 3LyonLYON - TAIN L'Hermitage -FOOD AND WINE FOCUS

Let the culinary journey begin!. After breakfast we will visit one of the most famous market in Lyon, Sant Antoine Marche, this Market is from Tue to Sun, but from Fri to Sun is bigger. Here you can find all the local product from the Rhone Alp and also from many other France region, Cheese, Meat, Ham, Vegetbale, fruits, Wine etc. etc. Local chefs come here every morning for their restaurants. A visit in this market is a really local experience, like a Tour in the entire Rhone Alp Gourmet district.

Following the culinary experience we will embark on a city tour of Lyon.This unique area of Gothic and Renaissance architecture has been chosen by UNESCO as World Heritage. It covers 24 hectares along the banks of the river Saone. Old Lyon's urban development mainly took place in the 15th and 16th centuries.

This afternoon we will visit one of the famous wine farm, The Maison M. Chapoutierchapoutier.fr This estate has nurtures its vineyards with the greatest respect for natural balance and since 1808. Members of the Chapoutier family have been working in the Rhone valley since 1808. A distant ancestor, Polydor Chapoutier, was the first to buy vines here, shifting from being a simple grape grower to making and trading his own wine. The pioneering spirit was already part of the family tradition. Michel, now in his forties, manages an exceptional Estate, a land rich in history and tradition. Passionately interested in expressing the character of the soil, Michel has found the means to give free rein to his convictions. A new era for the winery, welcoming changes that link traditions of the past with Michel's daring convictions. A matter of time. Much as with every natural element, what matters is weather and earth, roots, vines and fruit. This is the basis for all the diversity and generosity of Maison M. Chapoutier. Here we can taste some local wine of Vallee du Rhone, and the famous "Vin de Paille" - Ermitage - a dessert wine. Ermitage wines possess a rich historical past. They were appreciated as early on as Roman times when they were enjoyed (as well as Cote Rotie wines) under the name of " Vienne wines "and were later to be called " Saint Christopher's hillside wines " because of a chapel there bearing the saint's name. They were also to be known of as "Tournon wines."

We will visit the farm and we can meet a director of production that will explain the company's production in general and especially the development in recent years of the "Vin de Paille"!(B,D)

Day 4LyonCheese Tour in Rhone Alps

Today we will experience a full day cheese immersion. Depart to Grenoble area, and then to Villard de Lans, the Capital of "Bleu du Vercors." Here we can visit a farm that produces a special cheese, like Ferme des Jawlines, where we can taste Le Bleu du Vercors, le St. Marcellin, et fromages blanc.

Continue to the little town of Marcellin, where we visit a local Cheese farm and taste the famous St. Marcellin. The local producer will explain all the features of this famous cheese.

Pelussin, the region of the Cheese "Rigotte de Condrieu." Here we will visit a local farm like Fromagerie du Pilat, and taste this local cheese, and a lecture about the "Rigotte de Condrieu.".Return to the hotel. (B)

Day 5LyonLES HALLES MARKET-CHOCO SCHOOL

After Breakfast we will visit one of the famous food market in the world, "Le Halles in Lyon"

A prestigious place of gastronomy since its creation in 1859. Originally it was located at Place des Cordeliers and over time, this sheltered market became Les Halles, however its popularity decreased dramatically. It was relocated to the Part Dieu area in 1971. Late 2006, Les Halles were completely renovated and renamed "Halles de Lyon - Paul Bocuse", paying homage to Lyon's most celebrated chef, who himself regularly shops at the market. 56 fully knowledgeable food traders and craftsmen contribute to the vitality of the ambiance of Les Halles, examples include the famous Mere Richard (cheeses) and butcher Sibilia (cooked meats) amongst others.

During the afternoon depart to the Valrhona Choco School. Here we can have a two hour Tasting workshop, with one of the Valrhona Choco teachers. Planter, coach, assembler, designer, VALRHONA bring you from the magic of making the pleasure of tasting: a journey through an image, traveling cocoa plantations in our chocolates, popular among chefs and gourmets. A moment of pleasure and emotion through the tasting of six Grand Cru Chocolate. Colors, sounds, smells, aromas, flavors, textures ... we offer you a sensory journey to revive and enrich your taste memory, change your ideas and discover the subtlety and richness of a great chocolate! (B,D)

Day 6LyonLYON-FOISSIAT-BOUVESSE-THE MOULIN ARCHE-BREAD TASTING

After breakfast depart for Foissiat, where we will visit the "Beurrerie Cooperative de Foissiat-Lescheroux". laiterie-lecoqdor.fr/index.html

A production manager will explain the particularity of the famous butter of Bresse. The Butter of Bresse is recognized for the high quality and is in the process of obtaining the Appellation d'Origine Controlee (AOC). The dairy Foissiat has combined the traditional methods of production: development and abandonment in maturation with modern pasteurization techniques to get a high quality product. This quality of butter is highly demanded by professionals Chef, because the kitchen is very suitable with high temperature. The explanation of the production will be accompanied with a tasting of the butter.

At our arrival, we will visit the Artisan bakery. The Moulin d'Arche is an old XVI century cereal mill, 50 kms east of Lyon (between Morestel and Cremieu). Near the mill, a true organic and craft bakery (bread elected best bread by the Guide Hachette du Bio 2002).

The 4 bakers, Thierry, Sylvain, Joan and Fabrice make 26 kinds of bread and pastries:

  • The wheat classics (farmhouse, grey bread, whole wheat bread, wholemeal bread), pure rye bread and spelt bread shaped as round loaf, baguette or paillassons.
  • The walnut breads, grape breads, chocolate breads, lardons breads, olive bread, pure rye bread, pure small spelt bread, pure kamut bread, fig and hazelnut bread, or the Benoiton with pure rye and grape, created by Saint-Benoit after being saved from poison by a crow.
  • The originals: with chesnut, with quinoa.

The pastries from Northern Europe recipes, the Christmas Bread, Alsace Bread, or sylvan bread with dry fruits or pices, energy cakes, improving feast tables, the shortbread cookies made of pure quinoa (no wheat) or with cranberry (no sugar added), cookies, shortbread biscuits (no sugar, no gluten), shortbread biscuits with hazelnut.

Want to taste the pleasure of smelling this warm bread bouquet of perfume? Join us at the opening of the oven! Making good bread requires especially good flour. Here they all are organic, no additives of any kind. Borsa flour is chosen for their milling process keeps the seed in the cereal, and splits the rich nutritional protein part from indigestible brans. You will discover the wealth and authentic taste of the Moulin d'Arche's flavours. Our bakers' work is difficult, but they are proud to perpetuate this tradition and to count among the last baker craftmen giving bread time to rise, at the river's rhythm.

At the end we eat dinner in the home bakery restaurant.(B,D)

Day 7LyonMARRON GLACES and CANDIED FRUITS at CLERMONT FERRAND
This day is dedicated to the marron Glaces and Candied Fruits producer. At our arrival we will visit the Cruzilles maitre Confiseur.

The Cruzilles company produces and sells top range fruits jellies, citrus peels and candied fruits, marrons glaces and jams. They are really demanding regarding the quality of the products from the selection of fruits, through each step, until the final check of the products which are sold.

All the products are natural, conservative free and created with an ancestral know-how which we carefully look after year after year.

Afternoon free in Lyon to enjoy the city and culture. Enjoy a farewell dinner. (B,D)

Day 8DepartureDeparture
Depart with a new understanding of the culinary culture of France.
Dates/Pricing

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Tours

  • Bread and Chocolate - Culinary Immersion In Lyon France

    Engage your senses during our professional level culinary exploration of Lyon, France. Hands on experiences in cheese, chocolate, wine and bread making at some of the renown culinary landmarks in the world. A true immersion into fine gastronomy.

 
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