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French Recipes
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December 16, 2011 in France French Recipes / (0) comments

Machu Picchu, Peru

Chestnuts are a classic ingredient for festive holiday celebrations. The seasonal delicacy can be used in stuffing and custards, or can be enjoyed roasted, all on their own. Chestnuts are prominent in recipes throughout Europe at this time of year, especially in Southern France where their harvest is celebrated fervently with countless creative and inspired dishes. Get in the spirit… Read More

October 21, 2011 in France French Recipes / (0) comments

Machu Picchu, Peru

With colder temperatures rolling into New England, it’s a great time of year for a comforting, hearty dish. And what better source for a full, warming meal than Provence, located in the sundrenched south of France. VBT Trip Leader, Pascal, has been kind enough to lend us his take on an exemplary Provence recipe, Daube de Boeuf Provençale. An Avignon… Read More

Machu Picchu, Peru

Enjoy duck marinated in a delicious mahogany brown mushroom sauce finished with a walnut and parsley chive mixture…. Bon Appétit!   Breast of Duck with Mushrooms and Walnuts Serves 8 4 breasts of duck, trimmed of all membranes 500 gms (1lb) white mushrooms, thoroughly washed and cut into quarters or eighths depending on size 4 shallots, peeled and finely… Read More

May 24, 2011 in France French Recipes / (0) comments

Machu Picchu, Peru

Hope you left room for some dessert so that you can indulge in this delectable bittersweet chocolate tart filled with a creamy chocolate custard. Bon Appetit !     Bittersweet Chocolate Tart Makes a 23 cm (9 in.) tart For the pastry shell 1 plump vanilla bean 2 large egg yolks, at room temperature 60 gm ( ½ cup)… Read More

May 12, 2011 in Burgundy Recipes France French Recipes / (0) comments

Machu Picchu, Peru

If anyone knows crepes, it’s VBT Burgundy Trip Leader Sophie. After all, one cannot grow up in western France, between Burgundy and the Loire Valley, without loving this distinctly French culinary specialty. In fact, she considers crepes her “comfort food.” As a child in the village of Chateaubriant, she helped prepare various savory and sweet fillings for her mother’s delicate… Read More


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