Enjoy your meal!

French gastronomy is prized the world over. Its roots stretch back to the 17th century and the court of Versailles, where it acquired the status of an art that spread first to the other courts of Europe and later among the nation at large. Even today, the underlying principle of French cuisine is still careful preparation: nothing is too much trouble so long as the food tastes good.

The different regions each have their own special culinary features. Alsace is famous for its pike, goose, onions and pork, Bourgogne for its stews and smoked hams, Charolais for its beef and Bressen for its chicken. In Champagne, wine is the crowning glory of even the humblest of meals, while Lorraine specialises in cheese and Brittany in fish and shellfish. The dominant fragrance in Normandy is of apple orchards and lamb, in Provence of garlic, tomato puree and, of course, herbs.
The Wine Festival offers a whiff of all these regions. Come and enjoy the French country fare.