Each event features food demonstration,
wine tasting, dinner and music.
Tour de France Gastronomique
Part demonstration, part tasting, part history lesson, Tour de France Gastronomique, allows individuals here in rural French-speaking Louisiana to experience French cuisine and learn about the extraordinary range of different geographies and climates that have impacted France’s long and varied culinary history. In many ways, an understanding of the culture of French food is an understanding of France itself and an understanding of France itself will undoubtedly lead to a better understanding of who we are here in the state of Louisaina.
Northwestern France
Northwest France discussion will focus on Brittany, Basse-Normandy, Haute-Normandy, Pays de la Loire, and Loire Valley region. Because of its proximity to the ocean, the influence of clams, lobsters, Dungeness crab, oysters, skate and mackerel in addition to, wild game including: boar, rabbit, duck, and pheasant, along with domestic goat and lamb.
Northeast France
Northeast France will be presented on October 30, 2009, with a discussion which will focus on the Nord Pays de Calais, Picardy, Champagne, Alsace, Lorraine, and Franche-Comte. This region’s cuisine is influenced by its neighboring nations: Germany, Switzerland, and Belgium.. Thus, foods traditionally associated with Germanic cuisine such as sauerkraut and sausages, are popular as are waffles and beets, items of Flemish origin. Pork, wild game, freshwater fish, escargots, and frogs are commonly utilized. This region is also famous for its wild mushrooms, cherries, asparagus, and cabbage.
Southeast France
Southeast France will be presented on January 30, 2010, with a discussion which will focus on Burgundy, Auvergne, Limousin, Rhone Alps, Provence-Alpes Cote d’Azur, and Corsica, and is home to the city of Lyon, the culinary capital of France. Beef, pork, lamb, duck, and rabbit are all common, as are several types of cheeses derived from cow’s, goat’s, and sheep’s milk. Artichokes, eggplants, tomatoes, garlic, olives, herbs, apricots, and figs flourish in the cool Mediterranean climate. Specialties of the region include Dijon mustard, Le Puy lentils, bouillabaisse, ratatouille, and tapenade.
Join us for one or all of the Tour de France Gastronomique events and gain an understanding of the culture of French food, of France itself and an understanding of France itself will undoubtedly lead to a better understanding of who we are here in the state of Louisiana.
Purchase your seat for the next Tour de France Gastronomique event!
$20/Adult
$15/Kids 12 and under
Past Events
Wednesday, April 22, 2009, Tour de France Gastronomique which featured Southwestern France and special guest, Bombes de Bal
Tour de France Gastronomique
demonstration, tasting & history
South west region on April 22, discussion will focus on Midi-Pyrenees, Languedoc-Roussillon, Aquitaine, and Poitou-Charentes as well as contributions of the Spanish and Moors. Seafood is popular including monkfish, eel, tuna, oysters, cod, and mussels. Poultry (turkey, duck, pigeon, Gascony geese, foie gras, etc.) is the dominant protein. Walnuts, chestnuts, porcini, chanterelles mushrooms and truffles as well as, exotic spices such as pepper, cumin, anise, ginger, cinnamon, and caraway, and, almond paste.
