Food & Culture of France
with Allison Zinder and Jack Butt
April 6th – 17th, 2025
An immersive experience into French art de vivre, including gastronomy, culture, history and art.
Join us for an extraordinary 12-day deep dive into French gastronomy and history! As part of a small group of curious travelers, you will taste your way through Paris’ most venerable food institutions and discover the history of the ingredients, marketplaces, restaurants, and iconic dishes that make up the French dining experience.
An integral part of French art de vivre is the historical context in which the country’s food institutions and customs evolved. And your guides, Jack and Allison, will provide you with a seamless and fully immersive learning experience that melds food and culture, Parisian history and architecture, and art history.
Through our carefully curated insider experiences, we walk you – literally and figuratively – through the historical Parisian food and wine landscape and bring you up to the present day. An emphasis is placed on the trajectory from medieval foodways to the cultural contrasts of the contemporary Parisian dining landscape.
Rounding out the Parisian experiences are two travel days that emphasize the iconic history and products of two French regions, Champagne and Normandy. You can find a detailed itinerary below, or book for the Information Session on May 5th to find out more and ask any questions you may have.
Your Hosts
Allison Zinder
A gastronomy guide, Allison Zinder is passionate about sharing the deep cultural knowledge she has earned during her 30 years in France.
A native of Richmond, Virginia, Allison holds a B.A. in French (James Madison University) and a M.A. in Foreign Civilization (Université Paris-Est Créteil).
Allison earned two diplomas from a French nationally-accredited culinary school. She worked as a chef and pastry chef, including in a Michelin-starred restaurant on Béhuard Island in the Loire River. Allison has also completed Level 3 of the Wine Science & Education Trust program.
She taught culinary arts in the national apprentice system for 6 years in Paris, and then moved on to teaching graduate courses in restaurant management and food & beverage. She was promoted to Head of Academics at a prominent school focused on luxury hospitality.
Tasting her way through Paris’ culinary landscape, Allison founded her own business designing and leading bespoke market tours, food history tours, and food-centric study abroad programs for two American universities.
Allison is a member of Les Dames d’Escoffier, an organization for women in the food and beverage industry. She is also an avid writer, contributing regularly to magazines like Bonjour Paris and to her own website, allisonzinder.com.
Drawing on her creativity and commitment to life-long learning, Allison has developed highly engaging educational and cultural experiences for over 4000 clients. For this program, she will provide tours and a quick-witted running cultural commentary based on her experience in France.
Jack Butt
Dr. Jack Butt is a Professor Emeritus of History at James Madison University, and has been captivating undergraduate and graduate students alike for 40 years. He holds a Ph.D. in European History from Rutgers University and a B.Phil. from the University of St. Andrews, Scotland.
Jack studied 12th to 19th century agriculture and food of Europe, and wrote his doctoral dissertation on medieval brewing. He has taught college courses on European art history, literature, and music. Blending his different areas of expertise, Jack provides an interdisciplinary and fully contextualized (as well as humorous) approach to learning.
Jack has created and led over 10 enriching study abroad programs to Scotland, London, France, and to Oxford University, Cambridge University, and the University of St. Andrews. He and Allison met and worked together in 2018 to create a food-related study abroad program for James Madison University.
The author of Daily Life in the Age of Charlemagne (2002) and Greenwood Dictionary of World History (2006), Jack is currently writing a novel of historical fiction that takes place in Burgundy and Paris between 1453 and 1550. In it the main character is served several new foods and drinks including coffee, chocolate, and spaghetti.
As we travel the byways of Paris and elsewhere, Jack is the provider of historical and architectural context.
Tour Partners
Charlotte King
Charlotte grew up in Wisconsin but moved to Burgundy, France, aged 17. She studied theatre and French at Lawrence University and pursued her love of the French language to obtain a master’s degree at the University of Wisconsin.
Charlotte then began teaching at several universities in Paris, including the Sorbonne Nouvelle and Marne la Vallée. She also secured a French National Guide card, allowing her to lead guided tours in French national museums and heritage sites. In 2016, Charlotte joined the wine team at Le Cordon Bleu as a translator and embarked on qualifications with the Wine & Spirit Education Trust.
She has founded two Paris-based companies with Franck. KIRA Wine Consultants is dedicated to wine related events and continuing education for wine professionals, whilst Bacchus and Clio is a tour company dedicated to creating elevated cultural experiences for guests with a passion for French history and hospitality.
Franck Ramage
Born and raised in France, Franck is a sommelier and fine wine insider who has worked at Michelin starred restaurants and throughout Paris for more than 30 years.
In 1999, Franck became a sommelier professor, specializing in service techniques, enology, wine pairings and tastings. He joined Le Cordon Bleu as head of the wine department in 2011 to create a program of intensive wine training for international students and was awarded the title of Master Sommelier by l’Union de la Sommellerie Française just one year later.
Franck’s unrivalled knowledge, as well as his extensive network of chefs, wine professionals and winemakers gives Bacchus & Clio enviable access to the inner workings of Paris and France’s vineyards.
Itinerary
April 6 – 17, 2025 – 11 nights and 12 days in a centrally located hotel – 23 meals included
Day 1 - Arrival
Sunday, April 6th
Welcome to Paris, the world’s gastronomic capital!
Our adventure begins with a day to arrive, rest, and freshen up from your travels. Arrive at your hotel at your own pace, and discover the neighborhood where you’re staying for the duration of your trip.
After you rest or wander the streets of central Paris, we meet for a welcome drink and cocktail reception, also known as a cocktail dinatoire. Amidst the elegant ambiance of your 4-star hotel, you mingle and savour delectable bites, setting the tone for the days ahead.
Includes:
– Cocktail dinatoire with hand-selected French wines
Not included:
– Airport transfer
– Other meals
– Personal expenditures and gratuities
Day 2 - The Belly of Paris
Monday, April 7th
The morning begins with a discovery of Paris’ storied past and the birth of the restaurant.
Discover the secrets of the central Les Halles district on an introductory walking tour. Allison and Jack lead you through the ancient streets and delight you with their historical and foodie anecdotes. We stop
for lunch in the neighborhood.
After lunch, revel in the knowledgeable presence of Emily, culinary journalist and food guide. She regales us with her mastery of French pastry, and we also awaken our taste buds as we walk and learn.
Includes:
– Breakfast
– Lunch
Not included:
– Other meals
– Personal expenditures and gratuities
Day 3 - Parisian Market and Seine River Tour
Tuesday, April 8th
Greeting you this early morning are the smells and sounds of a local Parisian market: warm bread and croissants, the fresh saline odors of the seafood vendors, and the produce sellers hawking their colorful wares to passersby. This delight for the senses includes that of taste, of course: you sample bread, cheeses, optional pâtés and terrines, and of course a celebratory glass of wine!
Enjoy your afternoon exploring the neighborhood. Late afternoon, you come back together for a private boat trip on the Seine with Champagne and snacks.
Includes:
– Breakfast
– All tastings during the market tour
– Private boat tour with Champagne and snacks
Not included:
– Other meals and/or snacks
– Personal expenditures and gratuities
Day 4 - The Art of French Gastronomy
Wednesday, April 9th
One of Paris’ major museums awaits your guided exploration in the morning. A private “Food & Wine in Art” tour with Bacchus & Clio’s certified museum guide Charlotte illuminates the hidden gems of French gastronomy and deciphers the cultural context of each work.
You may choose to explore further after the end of the tour, or have the afternoon free for lunch and wandering or shopping.
We meet back in the late afternoon for a lecture with a Parisian-American chef on the History of French Gastronomy. Chef Randall regales you not only with his knowledge of French history, but also with his tales as a private chef working for ambassadors and in a French château.
We then dine together in a classic French restaurant. Bon appétit!
Includes:
– Breakfast
– Entry to museum
– Audio headsets
– Dinner
Not included:
– Other meals and/or snacks
– Personal expenditures and gratuities
Day 5 - Salt and Chocolate
Thursday, April 10th
There’s no more basic element to French – and all – food than salt. But not all salt is created equal! Discover why with culinary guide Elise, a native of the Atlantic coast, who enlightens you with her lecture on France’s most famous salt from the town of Guérande.
For lunch, your culinary “seasoning” continues with a famous Parisian restaurant. The afternoon continues on a slighter sweeter note with a conference and tasting session with chocolatière Pascale.
Includes:
– Breakfast
– Lunch
– All chocolate samples
Not included:
– Other meals and/or snacks
– Personal expenditures and gratuities
Day 6 - Bubbles and Lore
Friday, April 11th
Begin the day bright and early with a trip to Champagne to explore picturesque vineyards and one of the world’s most unique wines. Learn about Champagne making, visit Reims cathedral, and enjoy Champagne tastings.
Includes:
– Breakfast to go
– Morning visit and Champagne tasting
– Lunch
– Cathedral entrance and visit
– Private transportation to and from the area
Not included:
– Other meals and/or snacks
– Personal expenditures and gratuities
Day 7 - Immersion Into French Wine
Saturday, April 12th
French wine holds no mysteries for you after this delightful and delicious day! A private guided cellar tour with a leading sommelier provides insight into this fascinating world.
Enjoy lunch at a classic Parisian bistro, and then immerse yourself into a private wine-tasting experience in the afternoon with wine professional Franck of Bacchus & Clio.
Includes:
– Breakfast
– Lunch
– All wines during the tasting experience
Not included:
– Other meals and/or snacks
– Personal expenditures and gratuities
Day 8 - A Cooking Experience at Le Ritz-Escoffier
Sunday, April 13th
Discover a world of French sauces! This cooking class, held either in the morning or afternoon, has you creating sauces you never dreamed you could make. The Ritz-Escoffier’s renowned professional chefs facilitate your culinary journey by teaching you fail-safe methods for the most complex French sauces.
Your class culminates in a lunch or dinner experience, depending on the time of your class (morning or afternoon).
During your time outside of the kitchen, you’ll indulge in a cultural walk through the Luxembourg Gardens.
Includes:
– Breakfast
– Half-day (4-hour) cooking class with either lunch or dinner
– All beverages during the class (coffee, tea, water, sparkling water)
– Apron and Le Ritz-Escoffier’s exclusive recipes
Not included:
– Other meals and/or snacks
– Personal expenditures and gratuities
Day 9 - An Exploration in Normandy
Monday, April 14th
Journey to Rouen, the beating heart of Normandy, for an exploratory day trip. Medieval architecture and history come alive with a walking tour through the city of Joan of Arc. Take in the colorful market, with its glistening seafood and gorgeous produce, and see where Julia Child had her culinary epiphany. Delight in lunch at a gastronomic restaurant before heading back to the romantic Art Deco train station for our return home to Paris.
Includes:
– Breakfast
– Transportation (train) to and from Rouen
– Lunch
Not included:
– Other meals and/or snacks
– Personal expenditures and gratuities
Day 10 - History and Cheese
Tuesday, April 15th
If you’ve ever dreamed of your own, personalized learning experience in a luxury environment, this day is for you! A private learning experience awaits you either at a Michelin-starred restaurant/luxury 5-star hotel.
In the afternoon, re-awaken your taste buds with a customized cheese and wine-tasting with a renowned and personable cheese specialist.
Includes:
– Breakfast
– Light lunch
– All cheeses and wines
Not included:
– Other meals and/or snacks
– Personal expenditures and gratuities
Day 11 - A Michelin-Starred Day
Wednesday, April 16th
This final day of our gastronomic journey together is made up of a crescendo of exclusive experiences.
First, discover the surprising story of the Michelin Guide in a lecture. Then treat yourself to a gastronomic delight for lunch at a Michelin-starred restaurant featuring exquisite wine pairings, followed by a visit to the restaurant’s famous wine cellar.
Finally, if you’ve ever dreamed of your own, personalized learning experience in a luxury environment, this afternoon is for you! Learn to make Crèpes Suzette with the maître d’ of this famous restaurant!
Includes:
– Breakfast
– Lunch at a Michelin-starred restaurant with wine
Not included:
– Other meals and/or snacks
– Personal expenditures and gratuities
Day 12 - Au Revoir and See You Soon!
Thursday, April 17th
Your gastronomic journey with us ends here, but you’ll take all your new knowledge and experiences home with you.
Includes:
– Breakfast
Not included:
– Other meals and/or snacks
– Personal expenditures and gratuities
– Transfer to airport
Pricing
Double Occupancy:€8,950 EUR per person (approximately 9540 USD as of April 15th, 2024)
Single Occupancy:€10,700 EUR per person (approximately 11,400 USD as of April 15th, 2024)
INCLUDED IN PRICE:
– 11 nights’ accommodation at a 4-star hotel in Paris, including breakfast
– 12 days of gastronomy-related activities
– One group dining experience included each day
– Guided tours and visits, as well as entrance fees
– Transportation between hotel and activities (including weekly bus/metro pass)
– Tips, taxes, & service charges for all group activities
NOT INCLUDED IN PRICE:
– Airfare to and from Paris
– Transportation between airport and hotel
– Individual dining and purchases
– Beverages beyond what is included in group meals
– Accident/ luggage /trip cancellation insurance
– Activities not scheduled for the group, optional activities
– Laundry, dry cleaning, or other personal services
– International phone plans
– Additional Tips
– Other transportation around Paris not included in the itinerary (taxi, Uber, etc.)
Airline travel is not included in the cost of this trip.
If you have any other questions, please drop us a line and we’ll be happy to help: contact@bacchusandclio.com.
Ready to Book?
You can book this trip in four quick steps :
1. Read the terms and conditions below
2. Fill in your booking form
3. Scroll past the form to pay the deposit for all the members of your group
4. We’ll connect with you!
1
Read through the Terms & Conditions before you begin:
terms and conditions of booking
The present General Terms and Conditions (hereafter the “GTC“) governs according to which KIRA (Bacchus and Clio), a French joint stock Company with a capital of 8,000.00 euros, registered at the PARIS company register under the number 878 994 300, whose registered office is 26 Boulevard Saint-Marcel 75005 PARIS, France (hereafter “KIRA” or “B&C“) offers Services to Client, which include Tourist Packages.
KIRA is also registered at the Travel Agents Registry under number IM075220023 and has taken out a financial guarantee with the APST.
It also has a professional insurance policy n°AR772877, with the GENERALI insurer, applicable worldwide and covering risks in compliance with the French Tourism Code, covering its professional civil liability up to 10,000,000.00 euros.
Tour Cancellation and Alterations
The Bacchus and Clio Travel Company reserves the right to cancel this trip if a minimum number of participants is not reached. In that eventuality, any payments made to the Bacchus and Clio Travel Company for this tour before the cancellation penalties dates begin, will be refunded without penalty and further obligation on the part of the Bacchus and Clio Travel Company.
The Bacchus and Clio Travel Company reserves the right to cancel the program if the tour cannot be conducted as outlined. The Bacchus and Clio Travel Company reserves the right to make minor alterations that do not significantly affect the tour’s content.
Cancellation Fees
Cancellation fees are imposed on most trips by the service provider or vendor involved (hotel, ground transfer company, sightseeing operator, events, etc.). In some cases, there is no refund once a booking is made.
Cancellation fees are per person and based on the cancellation dates, as follows:
- 1st deposit: 2200€ administration and booking fee per person due at the time of booking (1500€ of which is non-refundable).
- Second deposit: 2600€ due before September 12, 2024.
- Remaining balance of: 2500€ for double occupancy or 3900€ for single occupancy due before November 10, 2024.
- Full reimbursement if the cancellation takes place before June 15, 2024, less the non-refundable deposit and/or irrecoverable fees.
- Fifty (50)% of the total amount will be reimbursed if the cancellation takes place between June 16, 2024 and July 15, 2024, less the non-refundable deposit and/or irrecoverable fees.
- Twenty (20)% of the total amount will be reimbursed if the cancellation takes place between July 16, 2024 and August 15, 2024, less the non-refundable deposit and/or irrecoverable fees.
- No refund will be made if the cancellation is requested after August 16, 2024.
Cancellation charges also apply to additional charges for upgrades, transfers, and other pre-purchased services. After travel begins, there is no refund for unused services, or unused portions of the tour.
Our Responsibility
The Bacchus and Clio travel company is your representative in securing the requested arrangements during your tour in France. The Bacchus and Clio travel company, its agents, and its employees act only as agents for the passenger regarding travel by road, or by mode of transportation or local conveyance within France and assume no liability for personal injury, property damage, loss, accident, delay or irregularity incurred by any person arising out of the negligence of an air carrier, hotel or person engaged in conveying the passenger, providing rental cars, or rendering any of the services or accommodation being offered during these tours; nor shall the Bacchus and Clio travel company be responsible for any injuries, death, damages, loss or delay in any means of transportation or because of any event beyond The Bacchus and Clio travel company’s actual control. The passenger must bear any such losses or expenses. The right is reserved to substitute hotels of similar category or change schedules without prior notice should circumstances require. In the event of a change of itinerary necessitated by factors or conditions beyond the actual control of the Bacchus and Clio travel company, such as strikes, political and social unrest, labor problems, climatic aberrations, or any act of God, no refund can be made, nor will credit be given, provided that in the event of such change, the Bacchus and Clio travel company shall offer accommodations and services of comparable quality and standards as outlined in the itinerary.
Changes and Modifications
A service charge per booking may apply for each change made after the initial booking request has been approved by you and the service confirmed by the Bacchus and Clio travel company with the supplier. Airlines and other vendors may assess cancellation fees for cancellations, which will be passed on to you. In some cases, suppliers of services may provide no refund, such as for accommodation. Once travel has commenced, any changes or cancellation is at your expense. Information will be given on request at the time of booking.
2
Complete the Booking Details Form for yourself and any other members of your travel party:
3
Pay a €2,200 EUR (approximately 2760 USD as of April 15th, 2024) per person to secure your place:
4
You’ll receive a receipt via email and your spot will be confirmed. The tour management team will contact you in due course with further travel information and to collect the remainder of your balance.
Additional Information
Fees or activities are subject to change and are payable at time of final payment.
The program is in English. Knowledge of the French language is always helpful, but absolutely not necessary.
Concerning physical health: we will be walking about 2-3 hours per day, and we will use public transportation whenever possible to get around the city. If you prefer to use taxis or Ubers, they are readily available but will be at your own expense.
Any dietary restrictions or allergies should be communicated to us through a questionnaire that we will be sending you. Since this trip is focused on experiential learning and tasting French food items, we encourage all participants to keep an open mind in regards to the traditions and culture of France. Please note that vegetarians and vegans will have great difficulty adapting to our activities because we cannot ask chefs to accommodate these diets.
For further questions, don’t hesitate to contact us at the following email addresses: buttjj@jmu.edu or allisonzinder@gmail.com.