活動體驗
Gastronomy and wine experiences in France
France's gastronomy and wine regions give corporate groups a direct way to understand local culture. Teams can cook classic Lyonnais dishes, blend a cuvée in Saint-Émilion, pick grapes in Champagne or learn the craft of the chocolatier and the macaron maker in Paris and Lille. Each experience is hands-on, responsibly run and designed to be shared at the table.
Hands-on rather than passive
A tasting or a meal is a pleasant experience, but a workshop creates a shared result. Teams that cook, blend, pick or shape their own product speak about it for longer, and they learn more about each other in the process. We favour formats where every participant has a task, and where the outcome is served, tasted or taken home.
We work with professional chefs, winemakers, pastry chefs and chocolatiers, and we ensure that their instruction matches the level and interests of the group.
Regions and signature formats
- Lyon: bouchon cooking workshops and the classic dishes of the Lyonnais table.
- Bordeaux and Saint-Émilion: wine blending workshops, with a visit of the village.
- Champagne: harvest days in season, cellar visits and tastings.
- Paris and Lille: macaron and chocolate workshops, with a pastry chef or chocolatier.
- Brittany: shore foraging at low tide, followed by a seafood cooking session.
All tastings are conducted responsibly, with water, food and the option of a non-alcoholic alternative for participants who prefer it.
Dietary needs and responsible service
Food and wine programmes depend on careful preparation. Allergies, religious requirements and dietary preferences are gathered before booking, since many workshops share ingredients and work areas. Alcohol is served in line with the legal drinking age, and non-drinkers take part fully in the sensory and creative elements.
We recommend a menu that reflects the season, and we confirm the final choices with the chef or producer in advance.
常見問題
Can gastronomy workshops accommodate vegetarian or allergy requirements?
Yes. Vegetarian and other requirements can be accommodated with an alternative menu, and allergies must be declared at booking, as ingredients are shared across stations.
Are wine experiences suitable for a mixed group?
Yes. Sensory and blending exercises are open to everyone, and non-drinkers can take part in the analysis, tasting sheets and creative work.
Can these experiences be combined into one programme?
Yes. A multi-day programme can link, for example, a cooking workshop in Lyon with a visit to Champagne or a blending workshop in Bordeaux, with transfers organised by train or coach.