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A Perfect Day in Provence with "Insider Access"
Her private work space!
A special meal was prepared for everyone. Some had a duck confit. Some had orange and fennel salad with a fish wrapped in parchment.
Our fabulous host came to see us off!
A True Story of Americans in Provence: Insider Info!
A Recent Liberation, A True Story of French American Relations
By Wendy Jaeger and Bill Mathesius
In recent years there has been much banter about the supposed strained nature of Franco-American relations. Americans believe the French dislike them. And, for their part, the French believe it is the Americans who dislike them. I wish I had a euro for each time a French person has asked me why we Americans dislike them so much. Each side tells its own stories of rejection and animosity. Americans tried to ban imports of French wine and our dislike was so intense we actually tried to change the name of our favorite fast food from French fries to “Freedom” fries – never mind that the deep-fried potato dish has no origin in French cuisine! For their part, the French feel invaded by American fast food and policy and have set about destroying “McDo,” as they call McDonalds (which, perhaps, may not be an altogether bad thing).However, on a “people to people” level, things are much better than advertised. In fact, maybe they were never as bad as the press would have us believe. Over the years I have had the pleasure of taking many small groups to France as a part of my culinary/travel business, Bliss Travels. My clients are always surprised by the kindness and generosity of the people we encounter—not because we expect them to be otherwise. Rather, we wouldn’t expect anyone to give so freely of their time, of their knowledge, of themselves. That summer was no exception.I once more delivered a group to one of my favorite towns, a mid-size town nestled in a valley of the Luberon. It is an “authentic” town; little English is spoken. The town and the surrounding countryside are populated by families who have lived there for generations. There are no trains or planes to take you there. (In a charming and typical French twist, there is a train station office in the town, but the closest set of tracks is 100 kilometers away.) Perhaps this is why the town doesn’t change much from year to year.
We chose an “off” day to walk the pedestrian part of the town. This town is known for its outstanding weekly market which, like a hard rain, spills and fills every corner of the town. It winds through the streets and squares, going on for miles. As a result, one can never really “see” the town itself during market day. My group arrived late afternoon to sample the fresh fruit, wine, candies and crafts and to uncover gifts for their children. My two pre-teen daughters were with me to help pick out treats. We stopped at a children’s candy store to ask a question.
The “responsable” – the man in charge – was an elderly gentleman sitting a stool and resting his hands on an intricately carved cane. Though clearly a shopkeeper, he was crisply dressed in a black vest which was buttoned over a well worn white dress shirt, it in turn buttoned to the neck, and black pants with slight shiny patches at the knees. All that was missing was a black beret jauntily perched upon his head. He appeared to be in his later 60’s and spoke only fragmentary English. When I spoke to him in French, he asked me where I was from. When I responded “America,” he half-smiled, saying, “Bravo!” At first, I thought this sarcastic. In recent years, American policy has been neither popular nor fully understood by the French. I responded with a frown of confusion and a tilt of my head. Seeing my look of concern, he said “Non, non . . .” and repeated himself : “Bravo!” and added, in thickly accented English, “American are hero!” My face must have relaxed because he said “I tell you –my story.”
As my children stood next to me, I translated his story, sentence by sentence, the “responsable’s” extraordinary experience. His childhood was spent on his grandfather’s farm, several kilometers from the center of town. When he was about six years old, he was “helping [his] gran’pa” farm tomatoes when a tank and several trucks filled with soldiers pulled up to his field, guns pointing towards the farm house. After a breathless, fear-filled moment, the boy realized that the soldiers were Americans – they had come to liberate the town from the Nazi occupation. The boy and his grandfather greeted them with relief and cheer.The soldiers, however, were starving for fresh fruit and vegetables, having existed on nothing but army rations for months. When they saw the tomatoes this little boy was tending, the tank commander asked if he could have “a taste,” miming a bite of an invisible tomato in his hand. The boy looked to his gran’pa, who nodded. The boy offered the commander the red tomato in his hand. The commander closed his eyes and bit into the fresh fruit. With the seeds and juice running from the corners of his mouth, the soldier let his head fall back and an ecstatic smile appeared. His gran’pa ran to the farmshed and reappeared with a crate of tomatoes for the tank commander and his troops. The box of tomatoes was passed among the helmeted collection and the offering disappeared. Though neither spoke a word of the other’s language, the commander thanked the farmer; the farmer thanked the tank commander. They both received a “taste” of what they most wanted! The tank commander radioed his experience to his headquarters and with applause and shouts in the air, he and his troops pulled out.
However, the farm was not empty for long. The commander’s transmission had been monitored by all of the other tanks in the area; the message that the tomatoes were superior and the farmer was generous did not go unnoticed. Tanks and troops rolled in for days, all asking for “a taste” of the tomatoes. The crop of tomatoes was delivered by the grateful farmer and was consumed entirely by the grateful American troops.And, it seems, nothing has really much changed over the last half century. We Americans keep coming back for more Provencal produce! As our candy seller said, “Bravo!”The candy store manager remembered this liberation “as if it were yesterday.” “Look!” he said, pointing to the “goose bumps” on his arm. He was, in that moment, that six-year-old boy.My children listened to this tale, hearing the lyric sounds of the French language and receiving the story in bits and pieces of interrupted English. They were amazed. We don’t hear often how we were heroes once, how the French were grateful to see us, how we were grateful to them and their tomatoes, and how we both may still share those qualities.
.Wendy, owner of Bliss Travels, teaches French cuisine and designs one of kind culinary and cultural adventures in France. Bill Mathesius, a retired superior court judge, is an avid photographer. After their first experience in Paris, coordinated by Bliss Travels, much to their surprise, Bill and Marty became novice Francophiles.
Provence (Luberon) Special July/August Itineraries!
A perfect week in July or August --These are truly special travel itineraries with exclusive access to events and activities not available anywhere else. One for a week of festivals, fireworks and bull fights. The other for a week of Luberon experiences with option to attend photography, painting or cooking lessons. Tell us what you would do differently (or in addition)! wendy@blisstravels.com. 
Bastille Week - Day 1: Tuesday, July 10th- Pick up Avignon 2pm and transfer to Provencal inn in a Medieval village.- A selection of local aperitifs and a privately guided walking tour through a medieval village and private tour of a 1000 year old church, not usually open to the public.***- 3 course, gourmet “welcome” dining experience at an authentic Provencal restaurant.**Day 2: Wednesday, July 11- Gourmet breakfast- Private transport to a perched Medieval village. Explore the ruins and the church, and wander through the gardens below. Panoramic views of the countryside- Private wine tasting of wines from Chateauneuf du Pape and lunch in a 500 year old bakery not open to the public. The chef prepares a 4 course gourmet menu, specially designed by Bliss Travels. ***- Visit an artisan jam and sorbet maker in her home garden behind her olive grove and vineyard. Learn how this artisan works and taste her products.- Visit a winery and museum (The nearby village is where Peter Mayle lived when he wrote “A Year in Provence”.)Dinner on your ownDay 3: Thursday, July 12- Gourmet breakfast- Visit the largest antiques market outside of Paris to shop and stroll the stalls. And, visit one of the deepest springs in the world. Tour the spring and the nearby ancient paper mill **OR- Or, take the morning to relax then spend the afternoon in a cooking lesson with a famous area chef, followed by a multi course gourmet dinner**
(Private transportation and translation/guide provided for both. 6 people for antiques market required.)
Day 4: Friday, July 13- Gourmet breakfast- Tour a village designated as one of France’s “most beautiful" during market day and visit the restored Chateau. Learn about the village’s illustrious history (home to Albert Camus and Henri Bosco)**- Special gourmet picnic on the Chateau grounds, and a tasting of area olive oils and goat cheeses will be included with the picnic**- Afternoon back at your hotel to relax, shop, hike or sightsee- Dinner on your own Days 5 and 6: Saturday, July 14 and Sunday, July 15- Gourmet breakfast, with fresh baked breads and croissants, jams, local fruits, yogurt, coffee/tea and juices- Go to St. Remy for Bastille Day for the weekend festivities- Check into a luxury boutique property in the town center. (Hotel has private gardens and a pool with magnificent views)- A private guide to take you through the sites and also help you to choose things you can do on your ownWeekend festivities include:- Markets and street fairs- Bull fights (Tickets must be ordered in advance)- Running of the bulls in the streets and cowboys herding the bulls in the streets (You will be accompanied to these, and all the traditions will be explained)- Parades and evening dancing- A group meal hosted by the town (eat with the locals)- FireworksIn addition, you may tour the galleries and museums with a private guide or independently. Nostradamus lived in St Remy. Van Gogh lived and painted in St Remy (his sanatorium is in the village). There is an important archeological dig and there are Roman ruins in several locations nearby.- Celebrate with a tasting menu at a Michelin starred restaurant. Dinner and wines includedDay 7: Monday, July 16After breakfast, you will be taken to the Avignon train station where our trip ends.All inclusive Provence: and $3,100 (without antiques market trip) to $3,300 per person in a double room.--ONE room at $2,900 per person.609 462 6213. wendy@blisstravels.com
AUGUST ITINERARY -special extras, painting lessons by a renown Provencal painter, photography tips and on the spot sessions, hikes, Roman ruins and independent time to relax!
This trip is exclusive to a private group of 12 until the end of April.
Sunday, August 5:-Pick up in Avignon at the TGV station. Private transfer to hotel/inn with stop for an olive oil tasting, at a working olive oil mill originally used by the Romans-Privately guided walking tour through a medieval village, and a privately guided tour through a 1000 year old church with foundations made of Roman stone (not usually open to the public)*** (optional photography lesson)- Have a gourmet dining experience under the starsMonday, August 6: - Breakfast, with fresh baked breads and croissants, jams, local fruits, yogurt, cheeses, cereal and coffee/tea and juices.- Private transport to a tiny Medieval village. Hike to the top of the village to visit the ruins, and the church, or wander through the gardens below. You will have panoramic views of the countryside- A private lunch in a 500 year old bakery, opened just for use –with a specially planned meal of 3 courses and local wines (and an optional private wine tasting in the cave –no charge). ***- Visit a 2,000 year old Roman bridge and learn about the Roman roads in the area (optional photo tips)- Dinner on your own in the villageTuesday, August 7: - Breakfast.- Learn to paint***/**** or have 1 on 1 photography instruction. Capture the Provencal landscape with a renown Provencal painter or with our professional photographer- Local color: a 2 course café lunch at a local cafe- Visit the Bories village (ancient structures) or hike the cedar forest.Wednesday, August 8- Breakfast, with fresh baked breads and croissants, jams, local fruits, yogurt, cheeses, cereal and coffee/tea and juices.- Visit the local Ocher mines. (This is where Provencal pigments are found). Take one of the walking tours and then explore the art in the village and enjoy a lunch on your own. (optional photography session --color)- Afternoon/evening on your own to wonder the village, swim, hike or relax.Thursday, August 9: - Breakfast- Option for a second painting lesson or photography session*** /****- Lunch on your own- Private transport to a village designated at one of France’s most beautiful. Learn about the village’s illustrious history (home to Albert Camus and Henri Bosco). Tour the beautifully restored chateau- An early dinner in the form of a gourmet picnic on the Chateau grounds is included** and you have the option to remain to hear a piano concert in the Chateau that evening. (Additional cost for tickets, and tickets are limited and subject to availability)Friday, August 10:- Breakfast- Visit the local Provencal market set up outside your door. (If you are traveling as a family, the kids/teens will have their own outing to the market this morning.) (optional food photography)Choice to:visit a secluded family run Auberge, built into the base of the cliffs that surround you. Enjoy an authentic, traditional Provencal lunch and sip the local wines. Afterwards, you can hike through the ruins of a fort more than 1000 years old.Or, spend the late afternoon in a cooking lesson followed by a multi course dinner with wine pairing. **- (For families, kids/teens can also have a special local cooking lesson of more kid friendly specialties followed by their own dinner at the inn).***Saturday, August 11:- Breakfast- Tour the largest most beautiful market in Provence. Pick up your gifts and favorites for a picnic on the train back to Paris.Private transfer to the TGV station in Avignon where our trip ends. Priced from $2,900 per person, all inclusive Provence.609 462 6213. wendy@blisstravels.com to get on the list for a spot.
5 Reasons Why July 10-20 Are the Best Summer Weeks in Provence!
The best time to go to Provence. People always ask me that. The answer --well, apart from "anytime" --might not surprise you. For summer time, the best time is July 10-20. And here are my top reasons:1. Bastille Day in Provence! Paris is Paris. And Bastille Day is quite an event. But, in Provence, in certain towns and small cities, they have the running of the bulls through the streets. Imagine sitting at a cafe, having a rose, or coffee, and watching the French cowboys herd bulls through the Medieval streets. The boys and young men jump the barrier and chase the bull trying to hold onto his tail. And there are bull fights (the kind where the bull is not hurt.)
2. Fireworks over a castle or ancient fort. When the night sky lights up a castle and then the fireworks pop up over that, that might even be better than the Eiffel Tower. (This is a hard choice to make!)
3. It's prime festival season. There are wine festivals, village fetes and all manner of special celebrations. Even a melon festival! That means there are parades, special markets, special tastings and lit up village squares where you dance the night away!
4. The best beach weather! The Mediterranean is great in July. The weather is great. The excitement level is wonderful. The sky is blue. And there are street shows to watch almost every evening -as you have your dinner outside looking at the sparkling sea.
5. Lavender. Need I say more? You are assured of lavender all July --and first half of August (depending upon the weather that season. And you are assured of lavender related festivals and special events!
Of course, we love Provence almost all year round! It's Bliss!
Spring in Provence: Bliss Travels Newsletter
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OUR NEWSLETTER!
Spring and Summer fun in Provence and along the Mediterranean. We have great dates and special itineraries available. Tour the Provencal markets. See the Bastille Day fireworks. Witness the running of the bulls. Ancient villages, impressionist art, wineries and so much more. Book your trip now. 
5 Things To Do and Appreciate in Provence!
What do you do in Provence? Lots. What make the top of the "Bliss" list?1. Festivals. Of the local kind. We have our favorites, built around our favorite foods or products. The French celebrate every quality crop and artisan product from cherries to melon to wines....Find the best of the local festivals and street fairs and enjoy the pomp and the weekend.
2. Bulls. (No not that kind!) Not many people know about the bull fights, the running of the bulls and the other "cowboy" activities. Find the best time and spot to combine all of these. And see something most people don't ever get to see!
3. Roman ruins. Most people don't realize that France has ruins of many thousands of years of age. And, they aren't behind glass, walled off, or patrolled by park guards. They are a wide open part of the countryside and landscape and they can be built into your daily experience. For example, we often take the 2,000 year old Roman road (or the ruins of that road) on our walk into the village for market day. We picnic on a more than 2,000 year old Roman bridge --and go swimming in a hidden swimming hole that's part of a more than 2,000 year old Roman aquaduct.
4. Art. Practically every major painter lived and/or painted in this area. Renoir had a home here. Van Gogh lived here. Cezanne too. Chagall. Yep. Cocteau painted, or rather, drew, a chapel. Matisse. Picasso. Leger. The list is endless. Being able literally "see" what they "saw" is eye opening and helps you to both appreciate and understand their art.
4. Nature. For seasonal wonders, spring might even outdo summer --though it's a close call! Poppies and cherry blossoms are ethereal. But, lavender is pretty remarkable too! You decide!
5. And nature's bounty! Nowhere else can you eat like you do in France. The simplest things will shock you with the intensity of their flavor. Knowing the origin of your cherry or egg or tomato was only a few yards away, and picked moments earlier only adds to the enjoyment.
And that's just for starters. Hope your spring or summer vacation is Blissful.
Top 4 Reasons to Visit Provence in May!
4 Reasons to Visit Provence in May.Of course, there are many more than 4 reasons. But, let's just look at the top 4!
1. Beautiful Spring Scenery! May is the time for poppies, cherry blossoms, almond blossoms, and all sorts of spring flowers.
2. Space and warmth! ...You beat the crowds and enjoy the season's first picnics!
3. Everything is new. Spring vegetables are appearing in the markets.
4.It's Bliss! Experiences most tourists don't have. Exclusive access events and opportunities. Do what you want --at your pace. Everything custom designed with ease! May 15-21, 2012
Read what our clients have to say!
Photo (re)Blog by Anthony Bianciella: May in Provence
We're reblogging a great description of one of our trips. Rick Sammon also blogged about Anthony's trips with us!
Photo Tours - An Insider is Key!
A Blissful Valentine's Day in Paris!
Bliss Travels...to Paris for Valentine's Day. What's up in the city of romance, on the most romantic day of the year! Well, lots! Two of our clients were interviewed by French television and featured on TV, as they enjoyed the things we gave them (a bottle of Champagne, some treats, and a lock for the Pont des Arts). All of our clients enjoyed privately arranged, top, tasting menus special to Valentine's Day. Meals of a lifetime! And, love was everywhere!This wall is an example of living art in Paris. It says I love you in 250 languages!
as are the shops...
and the Parisian fountains...(even the empty ones)
and the shop windows...
And, bien sur, the weddings themselves! Don't forget those! You can always elope to Paris!
Finally, to pay homage to the romantic tradition that resulted in Bliss Travels clients ending up on French television, here's one of Anthony Bianciella's amazing photographs of the very bridge on which it occurred!We hope you can capture a moment with us to travel to France this spring or summer!
4 Reasons A Guidebook Won't Suffice for Real Foodies!
First, a guidebook or review only gives you old news. First the place is reviewed, or worse, someone collects third party reviews Then the review is edited. Then published. Then read by you. Then, eventually used!Second, you have no idea who the reviewers were in most cases. Readers? Diners asked for their opinion? What kind of taste do they have and what is their level of experience? How do you know what they call charming isn't an awful place that microwaves their food? How do you know that what they call nice, isn't pretentious? The simple answer is, since you don't get to interact with them and ask questions about their recommendations, you don't know their point of view about these things.Third, it's written and then done. It doesn't revisit or speak to people or update itself for your trip...Fourth, what if you have a problem, change your mind, or something doesn't go according to plan? The guidebook is useless.Here is a recent true experience that highlights all four of these points:I had been reading about a great little restaurant, with a "brilliant" young chef for a while. The place was teeny, tiny. The location was good. And I thought, this will be great either for a private dinner for a small group of my clients, or simply to recommend to my clients for a night out in a charming, authentic and well priced, casual gourmet bistro meal. But, and here's the big "but". I never recommend a place I haven't tried. So, I went.I was told I could only eat at 7 or 7:30pm, though I booked well in advance. Okay. I arrived at 7:30pm. The place was adorable. The waitress was lovely. The kitchen was open and the chef was visible and quietly working. All good signs. After about 40 minutes, I had not been shown the blackboard menu, and my order had not been taken. For a solo diner, that's really inexcusable. Seeing that there were still 6 people ahead of me who had to order (a little less than 1/2 the restaurant) and making some calculations given there was one chef and one waitress, I decided to invent a polite excuse so I could leave. I said I had a 9pm appointment and as it was a little after 8pm, I was certain I'd never finish in time, and was very sorry, but could I pay for my glass of wine. I'd have to come back another time, I said (and meant). The chef was a bit brusque, and said, why? There would be no problem serving me and getting me out before 9pm as they had another seating at 9pm. Now, here's where someone with experience clicks in....Immediately, that brought three major problems to mind:1. They planned to serve me 3 courses (first, main and dessert) along with a check within 45 minutes? That meant they'd be able to prepare 2 of the 3 (assuming dessert was pre made) within 10 minutes. That meant it had to be microwaved Or precooked and microwaved...You can't cook a duck breast in only 5 minutes etc. Not a good sign. Plus given the tables needing to order, and the one chef, it meant nothing whatsoever was made on the spot, not a pot on the stove.2. That then made me wonder how fast I was going to have to eat....If it took them 5 minutes to prepare each microwaved, or cold plate, then that gave me about 7 minutes per course before their next seating. That sounded like a lot of stress!!!3. There were NO SMELLS in the restaurant. There were two very friendly diners next to me, eating a braised lamb concoction (that truly did need to be made well in advance --and was better prepared like that) but there was no smell of food in the restaurant. Also, the couple on my other side ordered dessert, which had to have come directly from the fridge --as it arrived in less than 30 seconds. Not a great sign.So instead of deciding to return, I've decided that the reviews and the hype were inaccurate and Bliss Travels clients will not be going to this restaurant...Pas de tout!Bliss Travels will be eating things like the below 70% cocoa chocolate tart with caramel (as they did yesterday):
Or the below pistachio cake with grapefruit, and "grapefruit paper". Gone in a flash!
How to Have a Great Lunch in Paris...Off The Beaten Track
Everyone wants that little, special, "we're the only tourists there and the chef is soooooo good, but without all the pomp and circumstance" bistrot. But, here's the thing. Not everyone finds it. Why? Because unless you know someone, or live in Paris, or go there a dozen times a year, you just aren't going to be in the know. You're going to know what the guide books know. Unless, of course, you experience "Bliss" as we did today!Our favorite "private" chef in Paris treated us to a new treasure!(Bliss Travels clients have tasted his amazing creations --everything from goat cheese flan with roasted tomatoes to chicken roulade stuffed with foie gras in a mason jar on a bed of seasoned vegetables, plus a side dish of cold artichoke and vinaigrette, accompanied by starters of homemade breadsticks and an eggplant dip. Not to be outdone, dessert was a roasted and caramelized pineapple with homemade nougat. And we're talking a PICNIC he made for one of our train rides....So, yep, you get it now, don't you? So, when he said, "Allons Y" or Let's go, we did! Tout de suite!)Off the beaten track. Great chef. Warm welcome. So fun, we closed the place down. (Sorry, Chef, next time we'll peel carrots to help with the mise en place for the dinner service!) Christian, Pierre and Serge along with their wonderful staff made us feel utterly at home!First course was a boudin terrine with chestnuts, and a great, salad.
After came a pintadeau with thyme, on a bed of lentils, carrots and parsnip. Lardons bits were cooked with the lentils, and potatoes on top were like nowhere else! 
There was also veal chop, cooked rare, topped vegetables and in a black truffle jus....oh, ho hum. I know you have this every day!
Just to put the icing on the cake, as it were, we were treated to an outstanding view, and we learned that our chef is willing to give private lessons to Bliss Travels Clients!
5 Reasons Why Burgundy Once Again Surpasses Bordeaux!
Well, it's official. Burgundy, the Gold Coast wines of legendary quality, are once again the preferred wines of wine lovers and experts alike.
Need further proof of Burgundy's prominence in the world? Just look at the below results of the recent auctions, as reported by the Wine Spectator:
Move Over Bordeaux: Burgundy Steals the Show at Asia Auctions
Recent sales lead top auctioneers to wonder if Bordeaux may be toppled as the premier blue-chip collectiblePeter D. Meltzer
Posted: November 29, 2011What’s top on the buyers' wish lists? ....all of which have achieved record prices in recent sales. Vintages in demand include 1985, 1990, 1993, 1996, 1999, 2002 and 2005.As a category, the 102 Burgundy listings tracked by the Wine Spectator Auction Index rose 16.42 percent from the third quarter of 2010 to the third quarter of 2011....
There are many reasons behind Burgundy’s escalating popularity. Limited supply contributes to Burgundy’s appeal. “The quantities of great Burgundies on offer are so small that we never get much to sell,” noted Sotheby’s wine CEO Jamie Ritchie. “By value, in 2010, only 17 percent of the wines we auctioned were from Burgundy. The realization that these wines are extremely scarce has created a new-found appetite.”
This is what we've been saying for years! That's why we go to Burgundy. On our most recent trip, we focused on 1999, 2005 and 2009 wines. Yep, that's right! And they were amazing! The 2007's and 2008's needed time and breathing space.
Christmas Tastings....In Paris
How do you spend Christmas in Paris? From the culinary perspective, that is!First, you must visit the markets for the seasonal treats.
And, of course, visit the best pastry shops! We led a pastry and chocolate tasting to taste some of the best of what Paris has to offer....ho ho ho!
After walking through the shops and munching on things like millefeuille, lemon tart, madeleines, candied chestnuts, and more, we took a stroll through the Luxembourg Gardens and St Sulpice. Then we relaxed in our own private lounge, sipping real Hot Chocolate and sampling artisan pastries and a selection of 5 different chocolates and caramels.
Of course, we also had "real meals"! Hope you all have a very Merry Christmas. We will. We'll be dining in a cozy traditional bistro on French fare such as oysters, foie gras, scallops, truffles, lamb, bass and duck...What are your favorite holiday dishes to dine on if you are away for the holidays?What says "Christmas" to you when you sit at your table? And, what would you try if you were in Paris --during the holidays or any time?
6 Holiday Shopping Tips: How to shop in France
Shopping, that "all American sport" is one of those cultural obsessions we share with the French. Paris is one of the shopping meccas of the world
And, although it's done differently, it's something, especially at this time of year that both the French and the Americans do with gusto! Holiday Shopping. Whether you visit the Christmas markets, the shops, Paris or Provence, here are some great tips for how to pick up the best gift and also make the experience one to remember.
Here are some tips to make the most of your experience.1. The French are more formal than Americans in their commercial encounters. Begin each transaction --indeed, each entry into an establishment, with a formal "bonjour". Always say "merci" and "au revoir" as well. We Americans like to pop in and out of stores and, if we aren't seriously considering a purchase we don't like to "bother" the staff. The French see it differently. Whereas we might find it rude to 'interrupt', they find it rude not to say hello and goodbye.
2. Comment on the items for sale. Talk about them. Ask questions. Find out where they're from, or how they're made, or how to wear them etc. There's a lot of merchant pride and there are a lot of small artisans and producers who take great pride in their work, and they will likely show you even more special things, once they see that you care about their craft. Plus, you'll learn a little something and connect with someone. (Bliss always makes it a point to introduce people to at least one artisan producer or craftsperson on our trips so people can learn about the product but more so, connect with a different person and culture --the raison d'être for travel!)
3. When you make a purchase in the United States, you hand the money to the merchant and they put the change back in your hands. In France, the money goes on the little tray in front of the register and the change gets put there as well for you to pick up. Rarely do you see a "hand to hand" transaction.4. More than likely, if you buy something, you will be asked if it's "a gift". If it is, it will be charmingly and uniquely wrapped for you. It's so great to return home and give a gift that not only is unique, but looks unique. So, if it's a gift, by all means say so!5. Remember to visit some of the smaller shops and boutiques, as well as window shopping (or as the French phrase translates --licking the windows!) the big named designer shops. So you can get a taste of the region and culture instead of the world popular market.
6. If you're in the countryside --Provence, for example, find out what the specialty of that town is, and then visit those shops. If you're in Sault, it's Lavender. If you're in other places it's pottery or paint pigments or cherries or a particular type of cheese or candied fruit...You get the idea. Local is extremely significant in France. And local means a very small area. (Let me tell you a story. One evening I was sitting at a friend's dinner table, in a small village in Provence. She had a fabulously delicious olive oil on the table. I complimented her on it and asked if it was local (almost rhetorically, because I assumed it would be). She said no. I was shocked and said, "really?" Her response was telling: "No, it's not local, it's from my grandfather's tree." Now, that's really local!!!Have a Blissful Holiday shopping experience! And write us if we can help!Wendy@blisstravels.com
In Paris & Brussels, Tis The Season for Chocolate
Now that the weather outside is frosty (hear the tune in your head), it's time for chocolate! Real chocolate. Delicate chocolates. Chocolates that don't like too much heat because they are filled with real, fresh, flavored cream, or stamped and painted with gorgeous drawings, or melted and stirred into thick unctuous decadent drinks. Is your mouth watering yet?
Each winter --in both December and February (Valentine's Day, anyone?) Bliss Travels visits the most magnificent chocolatiers and patissieres to see what new creations and exciting treats are available. (And, we don't just visit, we taste, and taste...and then have a glass of Champagne --whoops, got distracted. Sorry!)This year is no different. Even if you can't come on our Christmas week trip (where we do this in Paris) or our Valentine's weekend or add on a visit to Brussels, you can still look at these amazing treats and learn what to find here. What could be better ?Smaller than American confections, and typically more delicate, with thinner shells, these treats also have significantly less sugar, making them (in the opinion of Bliss Travels) practically a health food! (Truth: they are less fattening, and less addictive, because there is less sugar and nothing that's chemical in them.) If you talk to an artisan in Brussels or Paris, they will tell you chocolate in proper "doses" is medicinal and very good for you. I wouldn't argue with that if I were you. I sure don't!
Some of the flavors below include lavender and a fresh cream of tiramisu!
The chocolates in this photo are from Neuhaus. You can buy this brand in the US, but you cannot buy the fresh creams. They are too delicate to travel. The photo here depicts chocolates filled with a very light flavored whipped cream (this is not the cloying sweet gummy stuff we call "creams" in the box of assorted chocolates you get in the US). You must get these in BRUSSELS.So, what to do here. Look for small batch chocolates, make by artisans. Look for higher quality (and darker, more pure) chocolates. Avoid anything with a list of ingredients with things you personally wouldn't cook with. Look for smaller pieces, interesting flavors, freshest ingredients.Then there are other things you can do with chocolate...If you're in Paris or Brussels! Take a look at a typical, well done treat. (But, you have to know where to go!)
What could be a better gift than Chocolate --well, taking that person tasting in Paris --but, if you can't do that, find the real thing here. It makes a difference.We wish you a truly sweet season....And hope you'll join us soon! It's BlissIf you want to know more, write me. I love to hear from people! Wendy@blisstravels.com
How to Fall in Love in Paris: A True Story
Paris is the city of Love and Romance. Mais Oui! And never more so than over Christmas and Valentine's Day. This is a true story about finding love in Paris. One I like telling as I begin to plan for all the holidays.About this time, two years ago, Bliss Travels, was leading a group through France for a photo shoot of wedding gowns for Nicole Miller Philadelphia, when the first of three paralyzing snow storms hit the East Coast of the US. The photographer and I arrived in Provence for our destination wedding photo shoot, only to find that the model and all of the clothing were snowed in at home.Our intrepid photographer and I were sitting in a tiny village restaurant having a Christmas lunch with the town (yes, pretty much the entire town)
trying to decide how to photograph a destination wedding without a bride or bridal clothing when our waiter appeared-handsome, blue eyed and very photogenic. As we munched on pâté and warm toast, followed by a red wine soaked Provencal daube (for her) and a duck confit (for me) and the traditional 13 desserts (okay, it wasn't a hardship!) we hatched a plan with the town councilwoman whose hospitality we were enjoying.
For the next 36 hours as we received frantic updates from our 'bride' saying she (and our wedding dresses) were in transit, Julien continued to show up for photo shoots with a bow tie and a grin.Finally, on our last night in this little village, we invited Julien to dinner and told him that our "bride" would be waiting when he arrived. Secretly, Sarah and I joked that Julien could not possibly believe we really had a model on the way. There had been so many canceled meetings. As this became more and more comic, we plied Julien with pre dinner aperitifs and attempted to convince him -over his laughs and eye rolls -- that our "bride" did exist. At that moment, our "bride" , Mia Calona, sauntered in as if she was only "fashionably late" for a party. Julien took one look at her, smiled and said "oui, oui" (without asking if it was pretend).
However, like any 'marriage of convenience', theirs was over before it it began. Julien was off to see his family for the holidays and we left for Chateauneuf du Pape and Paris. We spent three more days of photography and then spent Christmas Day in Paris (which I highly recommend) together celebrating the success of our trip.The next morning, another paralyzing storm hit the East Coast, and Sarah found herself stuck in Charles de Gaulle airport for several hours, unable to leave France. So, she struck up a conversation with another delayed traveler (yes, part French) and, you guessed it, they hit it off. Within weeks, he had moved to Philadelphia. Within months they were engaged. And, now they are getting married! So, finding love in the City of Light and Love is always possible. Just ask Sarah!
Versatile Blogger Award
BLISS TRAVELS NEWS HAS been nominated for its first award! I hope you'll read our blogs and look at our videos and give us more fabulous feedback!
There are three requirements:1. Thank the person who nominated you and link to their blog.Wow! Thank you MegTraveling for that nomination. I'm new to blogging, but just couldn't stop myself from writing about the things that make me follow my Bliss! I enjoy your posts too!2. Reveal 7 things about yourself.7 things about Bliss Travels:I named it that because it's True! I followed my Bliss to France!I've been traveling to France for more than 30 years and find something new every single trip!I'm hopelessly energetic about my topics and even dream about them (embarrassing)!Our real focus is food and wine, even when it isn't!I'm camera shy, even though we do photography trips and people are always snapping my picture.The people I work with are people I like --otherwise I don't work with them.I become friends with my clients. I can't help it.3. Nominate and link to 15 bloggers.I'd like to nominate the following bloggers for their excellent photography, writing, topics and insights!NicoleMillerPhiladelphia.blogspot.comwritingfeemailBecoming MadameVictor Tribunskyhttp://anthonybphotos.blogspot.comLa Petite Pastry MonkeyCushiontheimpact.wordpress.com Anuneduatedpalate.comENOFYLZGusta.com/blogOn A Pink Typewriter.emilialiveslifeWineguys Radio and TVSarahMillerPhotographyallyson, recipe ranger
5 Tips on how to find a GOOD restaurant in France
Everyone likes to eat well. But, just like not everyone knows how to cook, not everyone knows how to find a restaurant or pick a dish that meets their expectations --especially when traveling to another country. Given that it's Thanksgiving weekend (gobble, gobble) and we are only 3 1/2 weeks away from our Christmas week in Paris, I thought a few pointers would be helpful. What I'm saying is particularly true in France --though in general, this could be applied in other countries.1. Get off the Beaten Track: While you may not be able to find the truly "off the beaten track" spots, you can, and should, avoid the huge boulevards in favor of smaller neighborhood streets. (Unless you've decided to eat in a very expensive world class gourmet restaurant, where the chef's reputation and the gastronomic offerings support that sort of "store front") Why? Because the big tourist streets come with "big" rent. That means that to survive, the typical restaurant must make a number of culinary concessions just to pay their rent. They have to turn tables, buy bargain "product", and, in general, crank out enough business to keep the lights on. So, don't be seduced by the big, bright restaurant with the large dining room. Find a more intimate setting. You're likely to have a better (and better priced) meal.
2. Read Menus: What is on the menu? Does it highlight a particular sort of cuisine? Do the dishes on the menu feature seasonal products? Do they have "blackboard" specials, or is everything special, every day? Other than the exceptional chef (who you are unlikely to "discover" as a tourist), most chefs have a particular cuisine that is their specialty, and a few signature dishes or techniques (cooking show video). I'm sure you've heard the expression, "Jack of all trades, master of none". Well, if the menu looks like it's a United Nations manifesto --you may be dealing with a master of nothing. Also, if the menu seems to be the same 12 months out of the year, providing the diner with the comfort of eating the very same things in December as they eat in June, then it probably relies on packaged, processed or frozen foods. Things simply aren't fresh year round! And fresh tastes better. Find a chef who knows what he likes to cook, is influenced and inspired by seasonal products and the food will be good. Look at the menu and see if you can identify the type of cuisine and that the products are seasonal. For example, this Christmas in Paris, our menus will have things like scallops, chestnuts, foie gras, lamb, oysters, and chocolate (not on the same plate of course)! Why? Because these things are winter specialties. In summer we see melon, tomato, peach, zucchini and similar produce dominate our meals.
3. Similarly, don't read "English" menus. If it's been translated, then they are telling you that tourism is their mainstay. You can have people cater to your "American" tastes when you're back at home, right? Why not try something that speaks to the French culture? Find a restaurant with a French menu, in French, that's market fresh, and ask them what their specialty is. Order the "prix fixe" (the set menu) even if you don't know what the dishes are. They will be the market fresh chef's specials of the day (not the left over meatloaf). Then, order the local wine to accompany the meal and sit back and relax.4. Look at the patrons. Walk around, especially if you're in Paris. If you're in the countryside, you will be able to tell who is dining where by talking to people as well as doing a bit of "sightseeing". As you stop and read the menus (all menus are posted outside the restaurant) look at and listen to the patrons. First, are there patrons? Second, are they local or tourists? What language are they speaking? If the answer is that the restaurant is full of people who look like a group you'd want to socialize with, and they are speaking French (for the most part), then it's a good bet that this restaurant has something wonderful to offer! However, it also might be full and require a reservation. The places we go require not just reservations, but relationships. They are popular local spots (or open for us) and they have creative chefs...
And if you want that, then you may have to plan in advance (or come with us)!!! If you're on your own, you'll need to know whether "dropping by" is the best way to get a table (counting on last minute cancellations or snagging a late or early table) OR whether making a reservation for the next night or lunch is better. Some of this requires more information than you are likely to have as a tourist, but give it a try. If they're too full, ask if coming back later or making a reservation for a different date or meal is a better idea.
5. Consider the Source! If you're choosing your restaurants based upon recommendations --in books, by reviews, or because "someone" recommended it (friend, concierge, person you meet while traveling), then it's very important not just to listen to what they are telling you, but to listen to who they are so you know what they know! I don't know about you, but I would consider a recommendation from a friend who lived in the area, and who was a chef or in the "food" world much more seriously than I would from someone I met while standing in line for a movie! But when people travel, all of a sudden, literally everyone they meet and everyone they chat with, has the "it" spot that they "must" go to! People blindly follow internet reviews or tourist guides, as does everyone else who's traveling. Sometimes, I think that Air France should offer a shuttle directly from the plane to the restaurant being profiled by the "big guides" and save me the trouble of booking the same old thing for people! Again, if you're not talking about the top few world renown Michelin chefs, who, of course, everybody knows, then seriously consider the source of your recommendation.
Nobody can guarantee a perfect meal, but find someone local, or in the food profession or with extensive travel experience in France to recommend the dining experience that you crave. You're more likely to have a "blissful" experience, than if just blindly follow your neighbors' brother's cousins' recommendation. Who knows what he considers "good"!And, then Bon Appetite! How apropos to discuss eating well on Thanksgiving weekend!
French Olive Oils: Tips for How to Choose the Best
Olive oil is fabulous, and comes in a huge variety of flavors and prices. That seems to surprise people. To know the basics is important. What olives you use and the method of pressing them affects flavor. The way you store and use oils also affects flavor. Below are some tips for Olive Oil use that we teach at Bliss Travels when we do tastings in France.
1. Olive oil should be cold pressed. Why? Heat destroys the oil. The best quality oils are cold pressed, and will say so on the label. This brings up another point.2. Light and heat destroy Olive oil. So, store your oils in a cool place, in dark bottles or out of the sunlight.3. Olive oil has a low "smoking" point. This means it burns easily. So, if you cook with it, watch the temperature, and don't use an expensive oil for cooking.4. What are you using the oil for? A drizzle on veggies or fish? Pick a flavorful one --fruity or spicy depending upon the dish you are serving. Last year, we gave our clients this amazing meal in Provence, and the olive oil on this dish was from local trees, to complement the local produce!
A salad dressing? Pick one based on the other ingredients in the dressing. Using oil in your pan so food doesn't stick? Pick the least expensive, lightest flavored oil.In the below picnic we brought for clients on the TGV train to Provence, we have 3 oils being use. The first for the vinaigrette (notice the dark bottle), is mild, but fruity as it is mixed with vinegar, mustard, salt...and for the artichoke. The second is in the chicken presse, with zucchini --a strong spicy oil, to hold it's own with the ingredients. Last, there is a mild oil used in cooking the vegetable tians.
The best way to learn about the oils and to choose the ones you most like is to taste them plain or with a bit of bread. Visit an Olive Oil mill. (We do all the time on our trips) Plan different tastings --and then make spiced oils for breads. The more you try them, the more you'll figure out which oils work best for which of your dishes.5 Tips for Eating and Drinking in France Like a Local
Eating and drinking are different in France. Why? Because the culture is different. If you are going to travel to France --or anywhere, for that matter --why not try it "their way". If nothing else, it should provide you with an interesting experience and a better understanding of the culture. So, here are some tips for how to do both like the locals. I bet you'll have a few "ah ha" moments when you realize you may have misinterpreted things in the past!
1. How to order Coffee! Seems simple enough, doesn't it? Well, I don't know about you but I think it's complicated wherever you are. In the US Starbucks has turned ordering coffee into a multi lingual tongue twister. In France, it's very simple --as long as you follow the custom! Cafe au lait (or any coffee served with milk or cream) is a breakfast drink, and not generally served after noon, or with meals. A "cafe normal" or "espresso" is just that --expresso in a small cup, served with a small cold glass of water. that's served during "coffee breaks", at cafes, and after meals. Can't take "expresso". Then order a "cafe Allonge" (literally "stretched out") or a "cafe Americaine" --both are watered down espressos --in other words, a typical strength coffee.
2. Dessert comes Before Coffee. Not with. You can't have it with. The waiter will say yes, but if the place is any good --or even remotely authentic-- this won't happen. Don't worry. It's better after! You finish your meal, and get the nice "pick me up" of the cup of coffee. Need something sweet? Never fear. Coffee comes with a little something sweet, always --a chocolate (in the basic cafes) or tiny pastries of some sort in the "nicer" restaurants.
3. Sauces in France won't make you fat, and don't come 'on the side'. "Hmmm", you say, "how is that possible?" Glad you asked. Because the meals are balanced, the portions, including sauces, are smaller, the food is very fresh, and we don't snack endlessly on things between meals because the meal itself is completely satisfying. If you order sauces on the side, you will (a) either ruin your meal, or (b) consume more of the delicious sauce than you would have had you let the chef dress the dish with what was probably a teaspoon to a tablespoon of sauce (rather than the 1/4 cup they might bring you).
