Wine: No self-respecting Frenchman would be without his "Cave" or wine cellar, which is often shown to guests, who may be honoured by being allowed to select wine for the meal. There really is a French wine to suit every palate. Red wine appears to be more popular in France, and ranges from full-bodied, such as those from Cahors, and Burgundy right through to that halfway land, a Rose, such as Rose D'Anjou. The whites of Central France, such as Muscadet, Sancerre & Chablis, balance well with the sweeter dessert wines, e.g. the pricey Sauterne, or more reasonably priced sweet Bordeaux.

After Champagne, the range of sparkling wines is increasing, and you can buy wines such as a sparkling Vouvray from the Loire region, which is one of a few "medium-sweet-to-medium dry" whites found in France. The proprietors of many vineyards advertise their produce for sale at the roadside, and offer tastings, sometimes free, sometimes round 10f per glass. There is usually a few years' produce to select from, which is priced according to superiority of vintage, and it is possible to make considerable savings. This can be great fun. However, supermarkets offer excellent selections, varying from region to region.

The Landscape and Architecture are so varied that the changes have a real impact on the traveller through France. The timber-framed farms set in apple orchards and the fishermen's' cottages of Normandy and Brittany are surely evocative of times past in many of our countries. The Loire Valley in mid-France, with its sunflower-filled fields is littered with famous Chateaux, and vineyards, The coasts and harbours to the west offer popular beaches, whilst to the east, there is a distinct change to mountains, streams, valleys and forests, as borders to other countries approach. The spectacular scenery and golden stone buildings of the Dordogne region hide a wealth of pre-historic cave paintings, such as Lascaux, and troglodyte cave dwellings. To the hot and sunny south, can be found those picturesque fields of lavender, fishing villages, and a Latin influence abounds.

Gastronomy It is impossible to overstate the high priority that food, its preparation and its consumption have in France. The whole concept is so important, from buying fresh produce at the wonderful local markets, to that obligatory daily trip to the Boulangerie to buy newly baked baguettes. Meals are usually freshly prepared, often being made after guests have arrived, and usually with their assistance! Lunch and dinner invariably take a few hours and are social events, more often than not including friends, neighbours or family.

Different regions have their specialities, with ingredients being based on local produce. Seafood and dairy produce dominate meals of Normandy & Brittany, with fine dishes such as "Sole Normande" - sole with mussels, oysters & Shrimps, Norman Apple Pudding with cream, or wonderful crepes with any filling you could wish for. In the Touraine region, through which the Loire flows, there is an abundance of asparagus, peaches, strawberries, eels, and seafood from the coast around La Rochelle, including oysters, mussels and Bulot (sea-snails). Such meals as Pork Cutlets with Prunes followed by Peches de Touraine a La Royale (fresh peaches with wild strawberry whipped cream) are a delight.

The south, with its sea, sand and sun has a wealth of produce on offer including herbs, olives, almonds, and of course, fish. A visit to the south coast would not be complete without sampling Bouillabaisse, (fish soup), served with aioli (garlic sauce) where every restaurant surely has its own secret recipe.

The epicentre of gastronomy is said to be the Perigord region, with its rare woodland treasure, the truffle, which grows underground near the roots of oak trees and is located quickly with the help of young sows. Other delights are walnuts, cepes (mushrooms) and of course, foie gras: together these ingredients can be made into a meal that is truly a gastronomic experience.

If you would like to know more about France, we have many books in stock on France-related subjects, from Biographies & Topography to Cookery & Wines.