Chef Michel Bouit & the World of MBI - A Taste of France with Chef ...
Chef Michel Bouit & the World of MBI - A Taste of France with Chef ...
Chef Michel Bouit & the World of MBI - A Taste of France with Chef ...
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<strong>with</strong> <strong>Chef</strong> <strong>Michel</strong> <strong>Bouit</strong> & <strong>the</strong> <strong>World</strong> <strong>of</strong> <strong>MBI</strong><br />
Food & Wine Tour ~ May 11-20<br />
Toulouse ~ Albi ~ Roquefort ~ Millau ~ Rodez ~ Yssingeaux ~ Lyon<br />
Foie Gras Pôelé, Ebly aux Morilles Lotte Rôtie, Jardinière de Légumes Crumble & Sorbet Rhubarbe<br />
Céleri & Jus Corsé<br />
Friday, May 11 ~ Departure for <strong>France</strong>.<br />
May 12 th ~ Arrival in Toulouse. Transfer to Albi by deluxe motor coach <strong>with</strong> our favorite chauffeur Andre. Check-in<br />
for 2 nights at <strong>the</strong> Hotel Ibis Albi Centre. Late afternoon guided visit <strong>of</strong> <strong>the</strong> Vieux Albi to include <strong>the</strong> ca<strong>the</strong>dral and<br />
cloister, followed by a boat ride “Gabarre” on <strong>the</strong> River Tarn. Cooking demonstration and welcome dinner at Restaurant<br />
L’Epicurean; a unique, modern establishment run by a Swedish chef.<br />
Albi is a medieval city located 50 miles nor<strong>the</strong>ast <strong>of</strong> Toulouse, known for its Toulouse Lautrec Museum and spectacular Ca<strong>the</strong>dral Sainte-<br />
Cecile. The Gothic ca<strong>the</strong>dral, built in <strong>the</strong> 13 th century in <strong>the</strong> heart <strong>of</strong> Cathar country, is <strong>the</strong> largest brick building in <strong>the</strong> world. Perched high<br />
on a hill above <strong>the</strong> River Tarn, it looks more like a fortress than a ca<strong>the</strong>dral.<br />
May 13 th ~ After breakfast departure for Saint Jean d’Alcas <strong>with</strong> lunch at Restaurant La Pourtanelle. Afternoon visit <strong>of</strong><br />
Societe Roquefort cellars in Roquefort-sur-Soulzon followed by a visit <strong>of</strong> <strong>the</strong> famous viaduct, Pont de Millau. Located 5<br />
km from Millau in <strong>the</strong> Aveyron region <strong>the</strong> bridge allows <strong>the</strong> A75 highway to fly over <strong>the</strong> Tarn Valley at a height <strong>of</strong> 270<br />
meters. Free evening <strong>with</strong> dinner on own in Albi.<br />
May 14 th ~ After breakfast departure for Marssac-sur-Tarn. En route visits <strong>of</strong> Chocolaterie Yves Thuries and La Cave<br />
de Tecou <strong>with</strong> a wine tasting, followed by a casual lunch at Restaurant l’Ispien Port in Les Brisses Gaillac.<br />
<strong>Chef</strong>/Proprietor Revallier is a former pr<strong>of</strong>essional rugby player - a very popular regional sport. Then on to Rodez to<br />
check-in for 2 nights at <strong>the</strong> Hotel Le Midi, Logis de <strong>France</strong>. Dinner in <strong>the</strong> hotel.<br />
Rodez, a beautiful medieval town located in <strong>the</strong> Midi-Pyerenees Aveyron region <strong>of</strong> Southwestern <strong>France</strong>, has two main squares; Place de la<br />
Cite and Place du Bourg linked by a network <strong>of</strong> medieval streets lined <strong>with</strong> stoned buildings, historical alleyways and masterpieces <strong>of</strong> Gothic<br />
wall art dating from <strong>the</strong> 12 th to 16 th centuries.<br />
May 15 th ~ After breakfast departure for <strong>the</strong> charming mountain village <strong>of</strong> Laguiole, perched at an altitude <strong>of</strong> 1,000<br />
meters. Visits <strong>of</strong> Fromagerie Jeune Montagne, producers <strong>of</strong> <strong>the</strong> famous Fromage de Laguiole AOC and l’Aligot de<br />
l’Aubrac <strong>with</strong> tasting and La Coutellerie de Laguiole, <strong>the</strong> first artisan manufacturer <strong>of</strong> Laguiole knives to see <strong>the</strong><br />
production and have <strong>the</strong> opportunity to purchase a personally engraved knife. The visits are followed by a regional lunch<br />
at Bar Hotel Restaurant l’Aubrac. Return to Rodez for a guided visit <strong>of</strong> <strong>the</strong> Vieux Rodez and its ca<strong>the</strong>dral. Free evening<br />
and dinner on own.<br />
May 16 th ~ After breakfast departure for Le Puy en Velay and visit <strong>of</strong> <strong>the</strong> distillery Pages-Verveine to discover <strong>the</strong><br />
secrets <strong>of</strong> making Pages Verveine du Velay, Green and Yellow Verveine liquors and Verveine du Velay Extra. Lunch at<br />
Restaurant Vidal in Saint-Julien-Chapteuil <strong>with</strong> Master <strong>Chef</strong>/Proprietor Jean-Pierre Vidal to enjoy au<strong>the</strong>ntic regional<br />
cuisine <strong>with</strong> his light and creative touches. After lunch visit <strong>of</strong> a trout farm in Fay sur Lignon. Return to Le Puy en Velay<br />
for overnight stay at <strong>the</strong> Hotel Ibis. Free evening at leisure and dinner on own.
May 17 th<br />
~ After breakfast departure for Yssingeaux <strong>with</strong> visits <strong>of</strong> a local market and Ferme Fontbonne, a family-owned pork<br />
producer to also share a table <strong>of</strong> <strong>the</strong>ir products and sausages made according to family traditions. After lunch departure<br />
for Lyon, <strong>France</strong>’s gastronomic mecca <strong>with</strong> an en route visit <strong>of</strong> La Maison de l’Escargot in Grazac to learn <strong>the</strong> art <strong>of</strong><br />
snail farming. Upon arrival in Lyon enjoy a guided visit <strong>of</strong> <strong>the</strong> Vieux Lyon, <strong>the</strong> old quarter; Traboules, ancient passage<br />
ways; Painted Walls, kingdom <strong>of</strong> trompe l’oeil; 17 th century Basilica <strong>of</strong> Fourviere situated on a hill overlooking <strong>the</strong> city<br />
and La Maison des Canuts, silk museum that retraces Lyon’s rich silk producing history. Check-in for 3 nights at <strong>the</strong> Ibis<br />
Lyon Centre Perrache. Dinner <strong>of</strong> Lyonnaise cuisine at <strong>the</strong> famous Brasserie Georges, established in 1836.<br />
Lyon is one <strong>of</strong> <strong>the</strong> great cities <strong>of</strong> Europe. Founded by <strong>the</strong> Romans it has a visible history spanning 2,000 years, a Renaissance Old Quarter<br />
rivaled only by Venice, outstanding museums, two deeply seductive rivers, <strong>the</strong> Rhone & <strong>the</strong> Saone, a lively arts scene and an abiding<br />
appreciation for great food that covers every possible gustatory indulgence from <strong>the</strong> simple perfection <strong>of</strong> hand-dipped chocolates to <strong>the</strong> summits <strong>of</strong><br />
haute cuisine. This is a city where even a sandwich bought from a street vendor is a small work <strong>of</strong> art!<br />
May 18 th ~ After breakfast visit <strong>of</strong> l’Atelier de Cuisine Gastronomique for a hands-on cooking and pastry class and<br />
preparation <strong>of</strong> lunch <strong>with</strong> <strong>Chef</strong>/Owner Jean-Marc Villard and cheese presentation by Etienne Boissy - MOF, Fromager-<br />
Affineur. Free afternoon to discover Lyon. A unique experience awaits for dinner at l’Ostellerie du Vieux Perouges in<br />
<strong>the</strong> medieval fortified village <strong>of</strong> Perouges outside <strong>of</strong> Lyon housing some <strong>of</strong> <strong>the</strong> best preserved medieval architecture in<br />
all <strong>of</strong> <strong>France</strong>.<br />
May 20 th ~ Morning visit <strong>of</strong> <strong>the</strong> indoor market La Halle de Lyon Paul Bocuse to savor <strong>the</strong> incredible array <strong>of</strong> meat,<br />
poultry, fish, cheese, fruit, vegetables and so much more. Breakfast in <strong>the</strong> market at Resto Halle <strong>with</strong> our friend <strong>Chef</strong><br />
Yannis. Late morning visit <strong>of</strong> family-owned Chocolatier Bernachon where <strong>the</strong>y roast <strong>the</strong> cocoa beans and blend <strong>with</strong> <strong>the</strong><br />
finest ingredients to create an exquisite array <strong>of</strong> chocolates, confections and pastries. Lunch on own and a free afternoon<br />
for additional sightseeing or shopping. Farewell dinner at Restaurant Atelier d’Yvonne, a very popular Lyonnaise<br />
Bouchon.<br />
May 21 th ~ After breakfast departure for airport for return flights to U.S.<br />
Program includes: 8 nights hotel accommodations <strong>with</strong> daily breakfast, point to point ground transportation by deluxe<br />
motor coach & airport transfers, unique gastronomic dining experiences, pr<strong>of</strong>essional & cultural visits as per <strong>the</strong><br />
itinerary, all taxes & tips, demos & ½ day hands-on education at l’Atelier de Cuisine Gastronomique, recipes, certificate<br />
<strong>of</strong> participation & a commemorative chef coat.<br />
$2,995.00 per person, double occupancy<br />
$400.00 single occupancy<br />
~ Reservations ~<br />
A deposit <strong>of</strong> $1,000.00 per person is due <strong>with</strong> your registration. Final trip balance is due March 13, 60 days prior to<br />
departure. A confirmation will be mailed upon receipt <strong>of</strong> your reservation. Itinerary may be subject to change. The trip<br />
cost may be subject to change due to <strong>the</strong> fluctuation in <strong>the</strong> exchange rate <strong>with</strong> <strong>the</strong> Euro. Extended stays in Lyon, Paris<br />
or o<strong>the</strong>r cities in <strong>France</strong> or Europe are also available upon request.<br />
A Passenger Travel Protection is recommended and is available through our <strong>of</strong>fice. Our Food & Wine Tours are<br />
approved by <strong>the</strong> American Culinary Federation for Continuing Education Units.<br />
Make Your Reservation Today!<br />
Mise en Bouche Apéritive Déclinaison autour de la Caille Filet de Truite du Lignon Cuit au Grill<br />
Pâté en Croute, Bouchon de Caille aux Choux Crème Légère d’Aligot