Baguettes, croissants, macarons are just as famous as oysters, foie gras and the hundreds of cheeses. The expertise of artisans and the secular heritage of exception are the hallmark of French gastronomy.

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French gastronomy is a “customary social practice for celebrating the most important moments in the lives of individuals and groups" said, in one of its recitals, the Unesco Intergovernmental Committee ranking " the gastronomic meal of the French " in World intangible Heritage of humanity.

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We talk about French gastronomy in the singular, but there are, in fact, many different French cuisines. Each region has its specialties according influences and local produce available: Normandy and its cream, the southeast of France with olive oil and herbs, Alsace and German influences, the southwest and foie gras, porcini ...

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Visit a farm, a chocolatier, discover an institution of the French deli, go to discover a market for the products, discover the making of parfum, meet the French in their daily passion ...

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