Tour France: A Day in Provence

Tour France: Bliss Travels to Authentic Provence. Spectacular views caught by Anthony Bianciella, our talented traveling photographer. One thing that makes us feel "Blissful" is finding beautiful, less populated villages to explore. We build the day around a walk, hike, panorama and, of course, our traditional Provencal lunch. For us, that's why Bliss Travels! The only thing better than springtime in Provence is July in Provence. This is the ultimate "room with a view"!!Some of the smaller villages still use different modes of transportation Emmy meets a new friend!Village roads, old and "new" A walk, followed by lunch --in a tiny restaurant we found off a little alley and side street. Now, it's an annual favorite. Look at yesterday's set menu below Menu of: Burgundian like soft poached egg in red wine and mushroom, fish with saffron, fresh pasta and market veggies, Brie de Meaux and salad, along with dessert, bien surWe sincerely hope you can join us on our next authentic, and off the beaten track adventure! It's Bliss! Please contact us when you are ready for a new sort of travel experience.

Tour France: Vacations in Provence with Bliss Travels

Tour France: Vacations in Provence with Bliss Travels:Some shots from our current trip --  A professional makes all the difference! Whether it's knowing what and how to shoot -- or where to find the authentic places and uncommon sights.

One of the paths that lead to an old Roman road...Poppies under a 2000 year old bridgeMorning light!

Tour France: Recipes from Locals & Insider Experiences during Vacations in Provence

Tour France: Recipes from Locals & Insider Experiences during Vacations in Provence I've been touring France and leading small custom groups on "insider vacations" for a while now. Some of what we do is haute cuisine and grand chefs with Michelin stars. But, some of the best, most authentic experiences occur in the countryside and about country cooking and local lore. I have been collecting recipes, adapting them and teaching French cuisine for almost as long as I have been leading trips.Each recipe has a story. This one is very special. The story is as deliciously amusing as this country recipe is tasty.  So for a casual Provencal experience, try this story on for size!

Everybody should meet their local French butcher. He is charming, funny, full of advice and local color. One day several years ago, while attempting to test some new recipes as well as research an area winery, and be very efficient by accomplishing this in one afternoon, a woman who worked for me and I decided to visit the local butcher of Menerbes instead of the one in our nearby town. The weather was quite hot and we needed to order meat, but didn’t want to cart it around with us all day, to roast in the strong provencal sun. In this way, we two American women, entered the Boucherie in Menerbes, requesting, ever so politely, in French, to please have a chicken (and rabbit, if one was available) prepared for us. We asked if he would be so kind as to hold it for us in refrigeration for several hours. This was no problem. He would be glad to help us, but it’s not possible that we are American he says. He is convinced that since we speak French and wish to cook…..well, clearly we must be English or Australian or just simply confused. No, we assure him we are sure of our origins. To make conversation, we inquired politely about several of the prepared foods he has in his case.

In France, it is quite common for Butcher to also sell certain prepared items such as ratatouille, grated carrot salad, stuffed vegetables,  roasted tomatoes/eggplants, and the like. He starts waxing poetic about his ratatouille, which, coincidentally, he is in the process of making at this very moment.When we mention that we also are planning to make this dish later that day, he insists that we follow him through his shop (which he cavalierly leaves unattended) through his living quarters, and laundry area to his kitchen where he is making the biggest vat of ratatouille known to mankind. As we look around, we see not only the vat of simmering fragrant vegetables, but colanders of cooked vegetables, tilted this way and that,  and a large fry pan still warm and oily from before we entered the shop. Next to the stove was a small metal framed kitchen table, with an ashtray, a water glass ½ full of red wine, and the corked bottle. Clearly this was the perch from which Monsieur le Boucher watched his ratatouille simmer. The Butcher painstakingly describes the secret to his ratatouille, which is that one must first cook each vegetable separately, and then drain them before finally creating the mélange. He thoughtfully stirs the pot. After we thank him, showing our appreciation for his generosity, he guided us through the doors of the now reopened Boucherie, and bellows into the street a hearty  "a bientot".  When we return several hours later, the butcher is in the shop, but comes to the street with our bird, to chat with us. That we are stopped in the middle of a tiny one lane winding road  (one of only two that exit the entire village) is of no consequence to him. He  chats boisterously with us, asking us about our day, the recipes, whether we’d like to take some ratatouille and nobody seems bothered by the fact that they are held up in ‘traffic’. Nobody other than us, that is. The car behind us is content to wait. After all, this is important. We are discussing dinner!

Ratatouille recipe* It must be stated that Ratatouille is to the Provencale what meatloaf is to the typical American family. Every family has their own recipe with it’s own special ingredients. More often than not it is made with a handful of this and a handful of that. Like meatloaf here, it is the sort of dish that non-cooks, cook. And like meatloaf, it is often best the next day served cold, or even reheated. Sitting overnight allows the flavors to meld nicely. Below is my favorite recipe. It seems to be what works best both in France and the United States, with their different sorts and size s of produce. But that doesn’t mean you can’t alter the proportion of vegetables, or even substitute them….Just make sure to take the butcher’s advice, and cook each one separately before creating the mélange.1 Red Pepper10oz Eggplant, cut into ¾ inch cubes2 lb small green zucchini, cut into ¾ inch cubes2 lb ripe tomatoes, peeled, seeded and coarsely chopped1 ib sweet onion, coarsely chopped12 T olive oil or peanut oil (peanut oil can be heated hotter, but olive oil lends a nice flavor)1 bay leaf2-3 sprigs of fresh Thyme4 cloves garlic, minced1 teaspoon sugarSalt and pepper6 leaves of basil, chopped.Heat 2 T of oil, cook peppers for a couple minutes. Drain peppers and transfer peppers to a colander. Wipe pan clean of  excess oil,.Add 3 T of oil to the pan and sauté onions on medium heat for several minutes until lightly browned. Transfer onions to colander, and wipe pan. Add 2 T of oil and reheat pan. Brown zucchini at medium high heat and drain, and add to colander. Last, add 2 more T oil to pan, heat at medium high heat and brown eggplant for several minutes, stirring as needed, and drain and add to colander. Heat  a large pan, one large enough to accommodate all the vegetables. Add the remaining oil and heat. Add garlic and sauté for one minute. Add tomatoes, sprinkle with sugar (if you have very sweet, ripe, flavorful tomatoes, the sugar will be unnecessary) and add herbs, except basil.  Bring the the tomatoes and their liquid to a boil. Add salt and pepper and all the other vegetables, stir, reduce heat and cover. Cook for 30 minutes  or more until very tender. Stir occasionally to avoid burning. When finished,  remove the pot from the heat and remove Thyme sprigs and bay leaf.  Add the fresh basil. This dish is best the longer you let it sit, so the flavors of the vegetables can meld properly. Let the ratatouille sit in the pot off of the heat at least another 30 minutes, or better yet, cool the pot down and refrigerate overnight.So, if you can't attend one of our amazing trips to Provence, and experience Bliss with us, then at least visit your local farm and enjoy some freshly made ratatouille!

Tour France: Find Out About Summer Vacation in Provence (Bastille Day)

Tour France: Summer Vacation in Provence is spectacular.Sunflowers. We stopped by the side of the road to photograph the sunflower fields.

Provencal Markets --All sorts of great foods and treats (see our earlier blog about how to shop the markets).

This particular Lavender field was a field we walked to --it was in a hidden, off road place. Up in the hills are Roman ruins that are not excavated, and also below --about a 1/2 mile walk is a watering hold where we went swimming. Not a tourist spot at all. In fact, a local friend showed it to us.

And, Bastille Day! What is Bastille Day and what are Bastille Day celebrations like?

See our next post. We're going to tell you all about the fun activities and what you can do in France during BASTILLE DAY 2012.

A Bientôt,Bliss Travels!

Provence Foods! Goat Cheeses - the "insider experience"

French cheeses. No other country produces more cheese!I have a number of clients who come on trips and say they love French cheese, but not goat cheeses. I have NO clients who leave us after a trip and haven't found at least one goat cheese they absolutely love! It's true 100% of the time.

We have some great insider experiences we've offered to "foodies" who want to explore cheeses. Below is a selection of carefully chosen goat cheeses from 3 local artisan producers, along with local figs, that we provided for a private lunch.

This begins our private visit to a very small local goat farm and artisan cheese producer. She makes the best fresh goat cheeses in the area. The flavor changes depending upon the time of day and also the season the animal is milked. Some of the cheeses are seasoned with herbs or peppercorns. Some are plain.

There are different goat cheeses made in each area. One of the best, and hardest to find in the US is Banon --a goat cheese wrapped and aged in chestnut leaves. We usually have this as a cheese course in a tiny auberge we go to. The texture of these cheeses depends greatly on its age.If you find French cheese Bliss, then maybe you ought to visit Provence.--Wendy

Summer Vacation in Provence: 5 Tips for Shopping in Provencal Markets

Summer Vacations in Provence: 5 Tips for Shopping the Provencal Market The markets of Provence are world renown.  They are bustling, beautiful and bursting with mouth watering produce, cheeses, meats, breads, olive oils and wines. Just to name a few specialties. And, once your hunger and thirst have been quenched, you will notice flowers, linens, jewelry, artisan  products, gifts, clothing and more. A perfect  vacation day in Provence begins with a market tour. And just wandering the markets can be great. (Though we also like to send clients on a hunt for specific picnic or cooking class ingredients –part of the fun is learning to find and purchase.) How do you decide which of the cheese stands has the best cheese? How do you find the best baguette or artisan breads? Below are some tips for getting the most out of the Provencal markets.

1. Tips for buying Produce. Buy local! French law requires that all produce be marked not just with its category  I, II, III (rating), but also its origin. I always stress buying and eating seasonally. I also believe local is better. So, first, look for the country. If it doesn’t say France, don’t buy it. Then look for the specific area of France.  Most people think that a sign that says “Provence” is a sign indicating “locally grown”. And, to a degree, it is. But, if you look carefully at the market produce stands, some will not just say Provence –but will say the town’s name. That’s when you’re at a truly local (and probably organic) stand. That’s where you want to look to buy first.  (And, if you know anything about the micro climates/towns, you’ll be able to decide whether you prefer strawberries from Carpentras or Aix-en-Provence –because you’ll know that they each have their own flavor –much the way wine from North Burgundy is different from wine from Southern Burgundy –even if they’re both Pinot Noirs.)
2. Tips for buying cheeses. There are great cheeses from all over France. And certainly, importing cheese does not impact the quality the way it does for produce. Still, there are small local producers whose products are high quality, specially made, and cannot be found elsewhere. In Provence, this means goat cheeses.(There are no cows in Provence –so there are no cows milk cheeses made there..) The fresh goat cheeses  are local.  So try them. Look at what else they carry. If the cheese monger has a wide selection –he is likely to be an expert --  a knowledgeable collector of a wide variety of cheeses. If they carry one thing –just goat cheeses –then they are probably producers, and can provide you with a unique artisan product. You should look for one of these extremes.  They indicate special expertise, in two different ways.
3. Tips for buying Meat and  Fish. Look and smell. Fish should look glossy and the eyes should look good. There should be no smell. Meat should look moist and fresh and also have no smell. It should be clear they are being kept cold. If you smell something, or it looks “tired”, this is not what you want. (Believe me, you know more than you think.)
4. Tips for buying oils, jams and other “bottled and canned” products. The same principle applies. Look for a small artisan producer. Find a family business. Focus on small quality production. Look for handwritten labels (but proper canning procedure.) And taste. If you can’t taste, don’t buy. Artisan producers are very proud of their products and as such, offer tastes. They are convinced that you will buy it if you taste it. That’s the culture. So, if they won’t allow you to taste, that’ telling you something.
5. Wait in line! If there are three vendors selling the same type of product –and there usually are –choose the one with the longest line (of locals). Why? Because these vendors come every week, have the same physical location at the market each time, and become as well known to market regulars as your local grocery is to you at home. If there’s a long line (of locals), there’s a reason.

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 10^th-           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!

Paris & Luberon (Provence) See Who Rates it Top Place to Visit

It occurred to me the other day that all the experts and large publications rank vacations and destinations. So, I decided to do some research. And, you know what? Paris, Provence and the French Riviera dominate every list and every writer's mind.Here is how SIX experts rate France in 2012 (I had to narrow it down or I'd be writing all day!)1. The New York Times writes about Provence regularly --several times a year, waxing poetic about its incomparable beauty and superior dining and lifestyle.2. US Travel & News Report Paris #1 Best Vacations in 2012.3. National Geographic Luberon (Provence) Top 50 Tours of a Lifetime in 2012

4. Travel Channel rated (Paris) a top destination in 2012

5. Weather Channel chooses a St Tropez beach as among the 10 best in the world, and other spots in France as among the best food, wine, and most romantic --on each of their top 10 lists.

6. Without Borders lists 5 places in FRANCE as among their 100 Most Beautiful Places in the World.

Below is a taste of what makes France so Blissful.

That the local restaurant uses this fountain to fill their water carafes --and so do we!

You can taste fruits and FINE wines at this stand by the side of the road (I once tasted 30 year old wines here --believe it or not! I came in for a melon and left 3 hours later after tasting about 16 incredible vintages...and buying a few!)

Villages really do look like this from your bedroom window and as you walk to market!

Lavender. The Lavender Festival. The Markets. The bounty!

Art: Whether you're looking or making!

(by Michel --our talented artist in Paris!)

And, my favorite of all: Poppies in May!

Spring in Provence: Bliss Travels Newsletter

OUR NEWSLETTER! Bonjour! Spring has sprung! On our recent trip to Paris was sunny and beautiful. Spring is a spectacular time to travel to Provence too. Poppy fields, iris's, cherry blossoms, vines, and beautiful weather.  All without any crowds. . There is still time to book our May 15-21, 2012 custom trip to Provence and Paris. See things most tourists don't have access to. Enjoy custom itineraries in a private, small group setting. Contact us now. 609 462 6213.wendy@blisstravels.com. Foodie Trends in France Local takes on new meaning in France. Local is not just from the region, it's specific to the village, sometimes the farm. Our artisan jam maker in Provence grows all of her own fruits and herbs. Lavender, olive, lemon, verbena, strawberry, peach...if it's not in her back yard, and ripe for the picking, then it's not in her pots of jam or sorbet flavors. Chemicals and additives? No way. And now the chefs are following that trend. The top spots are buying from the local producers, in small quantities.... See our blog for more photos and trends. Read More Summer Provence Travel 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. wendy@blisstravels.com "I miss France! What a great trip. I felt so spoiled having you take care of everything. Thank you. Being a person that does like "tours" and having already been through Provence I didn't really expect much - I couldn't have been more wrong!!!" (October, 2011, New York client)  Contact us now. Special family prices and custom small group trips. wendy@blisstravels.com or 609 462 6213 Sincerely, Wendy Jaeger Bliss Travels Up and Coming French Culinary Trends Summer Trips Spring in Provence Insider Access Makes the Difference! What does an "insider" provide? What difference does exclusive access to things not available to the public make? Click here to read what Anthony says and you'll find out! Or just read what our clients say: "Wendy gave me not one but two vacations of a lifetime. The first vacation was so nice I booked a return trip within 60 days.... Her knowledge of the country and culture and attention to my special needs...and ability to deliver made me feel I was always in good hands. It was so nice I did it twice." (April and June 2011, Philadelphia client) "I had the most wonderful trip to Burgundy..... As a former head of the Bordeaux wine society in Washington, DC, but a great lover of Burgundies, I can tell you that all of my expectations were exceeded, from the pre-Burgundy days in Paris , during which I experienced things I had not, despite living in Paris for almost 5 years, to the Burgundy Adventure - including where we stayed, the tours, both of Beaune and the chateaux, the teaching sessions, and the meals (Ah, the meals!) it was the best vacation of its type I had ever taken. " (September, 2011 Washington, DC client.) Follow-up Links Bliss TravelsMay in ProvenceSummer Travel  Bliss Travels News Blog

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.

6 French Wine & Food Pairings

Friday night Bliss Travels had the pleasure to lead a food and wine pairing. So, off we went to Montclair, New Jersey to meet a great group of about a dozen people to share French wines, stories and photos (courtesy of our photography partner, Anthony Bianciella). We are leading a private one again today! Many of the same wines, but with cheeses this time.Below are some of our pairings and suggestions from these two events.We compared the Cotes du Rhone (Provencal wines from the area around Chateauneuf du Pape) and Burgundy. Our two favorites both to visit and to drink.1. Muscat. This is served all over the South of France as an apero. Usually, the accompanying food is salty --such as olives, tapenade, anchoiade. (For cheeses, we pair this with a Bleu, and serve this last, rather than first in in our tastings.)Mas Amiel, Muscat de Rivsaltes, 20082. Cotes du Rhone, white! A Fleur de Pampre, Cotes du Rhone Village, Visan, Domaine La Florane. Great bouquet. Floral. Light and slightly sweet. We paired with this with an aged goat cheese from the region, served on toasts, and topped with a fig confit brought back from Provence on one of Bliss Travels recent trips. For our cheese pairing we are taking orange and fennel pastry spoons, made by a world famous Parisian bakery (we brought them back from Paris on this last trip) and filling them with a fresh, mild goat cheese, a drizzle of lavender honey will complete this amuse bouche! (Want more recipes and food ideas? Contact us!)3. Burgundy, white. A 2008, Saint Veran, Tirage Precoce, Domaine Corsin. This was served with a smoked salmon. The full flavor of the Chardonnay pairs well with the full fatty flavor of the salmon. This Chardonnay also pairs well with Comte cheese.4. Roses from Provence. These are under appreciated in the US. Rose is drunk all over France, all summer long. With fish, meats, vegetables...We recommend the Roses from Provence very highly.. The Bandol's are wonderful (Mediterranean). The Tavels (Northern Provence) are a favorite. Every community will have it's own, and it will pair beautifully with the foods.We paired ours with an Aioli,made using Bliss Travels recipe. It's a dish we made last May in Provence --and will make again this May when we go with Anthony Bianciella to Provence for our custom spring trip through the region (his photos are here. If you'd like to see more, look at his website).It pairs equally well with our Soupe au Pistou. Click on the link for the recipe and to "see" the lesson.5. Burgundy, red. 2009 Savigny-Les-Beaune, Les Picotins, Domaine Jean-Luc Dubois. This pinot noir paired with sauteed mushrooms and a light ratatouille. It would have been wonderful with our lamb dish as well. We are pairing this with a hard cheese of Sheep's milk , and also with St Marcellin.Of course, the best pairings are food and wine, where they exist locally. Some of last September's group to Burgundy.6. Cotes du Rhone, Red. 2010 Mas de Libiun, Khayyaim. A full bodied Grenache. We served with with a herb encrusted rack of lamb. In Provence, we recommend lamb or even a strong local goat cheese to stand up to this full flavored wine. Coming full circle, this red can be paired with a strong, aged goat cheese, on a fig bread, with a fig confit....All of these items live, grow and are made in the same small towns.Thank you to our wonderful host (and very frequent traveler) Karen! Thank you to Chef Nikko for making dishes to pair with our wines!Want to know more about our trips or learn what our travelers have to say? Read our testimonials.  Or contact us at 609 462 6213 or wendy@blisstravels.com. Spring and Summer in France are spectacular!

7 Chocolate and French Wine Pairings for Valentines!

Chocolate and Wine....Much like wine, chocolate is harvested, fermented, liquified and "made" into the final product. The "terroir" and the "maker" bring much to the final product.Cocoa grows near the equator, and the heat and type of plant (like wine) create distinct flavor profiles. Cocoa beans are harvested and then fermented. They are dried and processed and eventually ground, roasted and broken down. Finally, they go through a process called "conching", which is akin to constant kneading--and determines the texture of the chocolate. At this point the chocolate is then used as a raw product for artisans and large manufacturers to make their bars, ganaches, clusters and other candies.Each manufacturer adds his/her own special mixture of ingredients --vanilla, sugar, cream, spice, nuts. Different cultures tend to produce similarly styled chocolates. American chocolates tend to be sweeter, less pure (i.e. milk v. dark) and larger. Belgian and French tend to use much less sugar, rely on thinner more delicate shells for their filled chocolates, use pure creams in the centers (not 'creamy' sugar fillings),  and produce higher percentages of purer (i.e. more dark and less milk) chocolate.This blog is going to focus on Pairing French Wine and Belgian or French Chocolate, of course!Here are 7 tips and pairing suggestions to sweeten your Valentine's Day at home or abroad. 1. Pair Champagne with chocolates. Especially with lighter less rich chocolates, or fresh filled Neuhaus creams. Also, this pairs well with chocolate fruit combinations. 2. Pair a French Burgundy (Pinot Noir) with mild, but rich dark chocolates, and dark chocolates with mild spice, roasted nuts or ripe berry fruits. So, consider chocolates with cardamom, hazelnut or dark cherries for these wines.3. Pair Rhone wines, such as a  Chateauneuf du Pape (and other Grenache heavy wines) or wines with rich spicy flavor and high tannins with highly spiced complex chocolates that can match the power of the wine. So, consider chocolate and chili pepper or chocolate with pink peppercorns or strong tea flavors and spice mixtures as good combinations.4. For purists, wanting to experience the depth of one flavor,  use a single origin chocolate with a single grape wine. You can focus on the subtly of each more easily.5. Pair a dessert wine, we prefer a Muscat de Beaumes de Venise, with a salted chocolate or salted caramel chocolate. Make sure you use a rich full flavored deep chocolate. Not a milk chocolate.6. Have a Cognac with a chocolate --either complement it with a cognac flavored truffle or find a very low sugar, almost pure, dark chocolate.7. Come with Bliss Travels where we do custom pairings and tastings of these things all over France, and in Brussels! At all the best spots! That's why we call it Bliss!

What to Plan, Pack, Wear for Valentine's Wedding in Paris!

VALENTINE’S DAYThe most romantic day of the year. Propose? Marry? Just escape from it all? Meet the person of your dreams? We’re doing our version of Romantic Bliss over Valentine’s weekend in Paris….What could be better than a romantic hotel, breakfast in bed, private chocolate and wine pairing from a world class chocolate maker, a star studded (Michelin, that is) dining experience customized to the occasion, a saunter through the best that Paris has to offer….And then the moment….What would your moment be?HOW TO PICK A DRESS FOR A DESTINATION WEDDING.Pick something simple and elegant, or over the top stylish. Pick something you can pack easily so that your trip is effortless. Bring two pairs of shoes. One for the ceremony and dinner, and the other to walk around Paris, so you can get those cool photographs without also getting blisters! Think about what you’d like to wear to your dinner. Elegant, easy to travel with, sophisticated are the Paris buzzwords.We arranged for a bridal shoot for Nicole Miller Philadelphia in Paris two years ag0, and her dresses work very well. Contact us if you’d like an introduction to Nicole Miller Philadelphia!HOW TO PACK FOR A VALENTINE'S DAY WEEKEND IN PARIS:Paris is usually not to cold. Typical weather in February should be about 40 degrees. This past Christmas was unseasonably warm. 50 plus! So, maybe this February will be as well! Whatever the weather, bring a coat, stylish scarf, boots, thin thermal socks (great for keeping feet comfy with all the walking. Pack a pocket umbrella too. I suggest great skirts and knit dresses (everyone was wearing them this season).  And, most importantly, pack a small carryall bag to bring home your special purchases! You don't want to run out of room!WANT TO BRING FAMILY AND FRIENDS?Of course they can come! And we can entertain them. They will sightsee and wine and dine while you and your fiancé decide upon your final plans. They will attend your ceremony, whatever meals you like, and celebrate all over Paris with you…If you like. We arrange for a special itinerary for your loved ones so that they have as memorable a time as you. Think of these images while you decide whether you want to experience true Bliss!

Springtime in Provence, Paris, and Burgundy Too!

Some photos from last April and May. Our trips to Burgundy, Paris and Provence...A picture is worth 1000 words...or maybe more! I know it was Bliss!We visited a beautiful farm to pick herbs, have a cooking lesson (Provencal cuisine of course) and photograph everything that was in bloom!

Anthony Bianciella, our amazing photographer, makes the trip even more fun!

Except...luxurious  original appointments in our private Burgundy property. Only 4 rooms --and our 7 guests adored being spoiled, thoroughly!Murano chandeliers, original antiques...

and specially arranged private wine tours. This was a happy group!

No lines. No buses. We did it all custom and private!

A bientôt! See you all soon....And again! It was Bliss!

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

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.

When we told her we'd like to hijack the waiter as our model and she saw the look in our eyes, she knew we were serious. She jumped up from the table and ran out of the restaurant to find the keys to the ancient hilltop church before anyone changed their minds. She needn't have worried. Once we told Julien it was "pretend", our waiter graciously agreed to put on a suit and tie and come with us to the astounding church whose origins date back to the 5th century, and say "I do".

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!

Black Friday Travel to Paris for Christmas Sale!!!

dFor Black Friday only, Bliss Travels is offering any of it's Paris trips for sale at 10% off the retail price, if a deposit is made by the end of  Black Friday (anytime between now and the morning of Saturday November 26, 2011). The Ultimate Gift...Paris over Christmas at almost $1,000 off for two people!

That means $460 off for Paris over Christmas, per person! Must make deposit via paypal from the website by November 26th. Contact wendy@blisstravels.com  with questions.Marketing never looked so good! Stroll with us, wine in hand. Enjoy the holiday in a new way!Discover Bliss Travels - a personal, small group experience.