GBASS BOTS
Travel+Leisure US|September 2024
On a road trip deep into the culinary heart of France, Rosecrans Baldwin visits the village restaurants and country hotels updating the age-old French tradition of cooking local.
Rosecrans Baldwin
GBASS BOTS

I ALWAYS KNOW I've arrived in France when I take the first bite of a particular food-usually something simple, like a lemon tart or an almond croissant. Mostly I crave a good jambon beurre. One afternoon last June, my sense of that quintessentially French simplicity was redefined. I was visiting Domaine des Etangs, a resort in a château outside Massignac, a village in the southwest. I'd gone to meet the property's farmer at his potager, or vegetable garden. When I arrived, a young man in chef whites was leaving with a basket on his arm; less than an hour later, five little plates appeared on a wooden picnic table in the middle of the farmer's plot. No tablecloth, no formality, just a gourmet meal made from produce that, 45 minutes before, had been growing in the sun.

I was on day four of a 10-day road trip through France, during which I ate everything in sight, and this was probably the best meal I had. Call it "locavore traveling" to the extreme--this in a nation where the idea of eating locally is a bedrock of the culinary culture. I selected places-destination restaurants and hotels with restaurants-that emphasize terroir, as the French call it. To me, this means experiencing a place as deeply as possible through food and wine, as well as interactions with the people responsible for putting them on the table.

هذه القصة مأخوذة من طبعة September 2024 من Travel+Leisure US.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

هذه القصة مأخوذة من طبعة September 2024 من Travel+Leisure US.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

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