We all know that one of life’s greatest pleasures is the pairing of good food and good wine. So let me take you on a little journey through France to discover the places where this iconic duo truly shines.
France is arguably the world’s ultimate destination for food and wine. Of course, taste is subjective… but as a French person, I’m confidently declaring it a universal truth.
In this guide, we’ll explore some of the most delicious cities and regions to visit for the perfect food and wine getaway. I’ll be pairing a wine with a wonderful local dish and guiding you through our new Vallée de la Gastronomie tours. We’ll be making our way from Burgundy, through the Rhône Valley, and into Provence, finishing by the sea.
“An amazing unforgettable experience combining superb locations with great wine & food and also the culture of the regions.” – Kevin, via Google Reviews
Diving into Food and Wine Pairing in Dijon
We’re starting our gastronomic journey at the top of Burgundy. I had to pay homage to Dijon as its not only the birthplace of one of France’s most famous condiments, Dijon mustard, but it’s also steeped in history, culture, and culinary heritage. Once the seat of the powerful Dukes of Burgundy, Dijon boasts stunning medieval and Renaissance architecture, from the half-timbered houses of the old town to the impressive Palace of the Dukes. If you adore food and wine, it’s clearly a wonderful city to visit, it has both in spades.
Of course, for this food and wine pairing, I couldn’t resist a dish that celebrates Dijon mustard: Poulet Gaston Gérard. This dish has a funny little backstory that makes it even more special. The dish was born in 1930 in Dijon thanks to a happy kitchen accident, created by Reine Geneviève Bourgogne, wife of Gaston Gérard (then mayor of Dijon). On the night of a special dinner for the celebrated food critic Curnonsky, a jar of paprika accidentally tipped into the chicken she was preparing. Rather than scrapping the meal, she improvised with what she had on hand: white Burgundy wine, cream, grated cheese, and Dijon mustard. The experiment worked, and the guest loved it. The dish was then named in honour of her husband. Since then, it has become a staple of Dijon and Burgundian cuisine.
Naturally, I’ve paired this historic meal with a white Burgundy, Corton-Charlemagne. The wine’s bright acidity and elegant minerality cut through the creamy mustard sauce, while its citrus and floral notes highlight the dish’s subtle flavours. It’s a classic local pairing that transforms a hearty, comforting dish into a refined culinary experience.
Dijon is the gateway to fantastic wine as it gives access to the entire Burgundy wine region, including the Côte de Nuits. This northern stretch of the Côte d’Or is world-famous for its Pinot Noir, producing some of the finest red wines on the planet. The region is dotted with charming villages like Gevrey-Chambertin, Nuits-Saint-Georges, and Vosne-Romanée, where centuries-old vineyards climb gently along the hillsides. On a trip to the Vallée de la Gastronomie with Grape Escapes, you’ll pay visit to Dijon for some culinary knowledge and then follow by touring the Côte de Nuits. This gives you the chance to visit historic wineries, taste legendary Grand Cru wines, and learn from passionate winemakers who guard age-old techniques.
Lyon’s Leading Food and Wine Pairings
From Burgundy, we head to Lyon, the gastronomic capital of France and in my opinion, the gastronomic capital of the world. If you’re a foodie, this stop is unmissable. Lyon’s unique location between the Alps and the Rhône Valley brings together exceptional local produce, world-class wines from nearby Beaujolais and the Northern Rhône, and a vibrant food culture celebrated in bustling markets like Les Halles Paul Bocuse. After eating and drinking your way through the city, you can even take a trip to the Alps to hike or ski if that is what you desire. It really is the city with access to all.
My wine and food pairing for Lyon is one of my childhood favourites: Quenelle de brochet. These light, poached dumplings are made from finely minced pike (brochet), eggs, and a creamy panade (a thick paste of butter, flour, and milk). A speciality of Lyonnaise cuisine, they are often served with a creamy Nantua sauce, traditionally made with crayfish. When I was a child, my parents used to buy the tinned version from the local Carrefour, and it always felt like a treat having it for dinner. Looking back, I realise those tins weren’t quite the real deal! But now, having tasted the authentic version, I can promise it’s a must-try for anyone visiting Lyon. On our walking tour included in Exclusive Vallée de la Gastronomie, you’ll have the opportunity to discover the city’s secrets and traditions, and you can finish it off with one of these delicacies.
For the wine, I’ve chosen a Crozes‑Hermitage Blanc. The quenelle’s delicate, airy texture and creamy Nantua sauce call for a wine that complements without overpowering and this white does so beautifully. Its soft, rounded body and subtle flavours of white flowers, pear, and almonds mirror the gentle richness of the dumpling, while its bright, natural acidity cuts through the sauce, cleansing the palate between bites. I want a glass just writing about it.
The Crozes‑Hermitage appellation in the Northern Rhône Valley is more widely known for its Syrah-based reds, but its white wines which are made primarily from Marsanne, sometimes with a touch of Roussanne offer a refined, elegant alternative. Having recently visited this stunning region with the team, I can tell you it’s a wine region you don’t want to miss with rolling vineyards and the Rhône River slicing through. You’ll find breathtaking landscapes and even better wines, whether you prefer red or white. This beautiful region is also visited as part of Exclusive Vallée de la Gastronomie, and I think is my personal favourite due to it being home to my favourite wine, a Côte-Rôtie.
Food and Wine Pairing in Provence
Finally, we cruise down the valley and arrive in Provence, the sun-soaked region of rosé and the most beautiful coastlines. Provence adds a third pleasure to the table: sunshine. Sun, wine, and food… it’s a dangerous trio that might just keep you here forever.
The cuisine in Provence is unsurprisingly seafood-driven, and one of the region’s most famous dishes is Bouillabaisse, a traditional fish stew from Marseille. Originally made by fishermen using the less desirable fish, it’s a surprisingly delicious speciality. If you go you must try it, I know a hot fish soup doesn’t sound appealing on your holidays but trust me it really is. I have matched this with a perfect pairing of a crisp Bandol Blanc, produced just up the road from Marseille.
Although Bandol is best known for its powerful Mourvèdre-based reds, Bandol Blanc is a rare gem, representing only a small fraction of the region’s production. Made primarily from Clairette, with small additions of Ugni Blanc, Bourboulenc, and Rolle, it’s wonderfully fresh and elegant, with aromas of citrus, stone fruit, white flowers, and a delicate Mediterranean herbiness, all carried by a smooth, gently mineral palate. Its rarity makes it a delight to discover, and it pairs beautifully with Provence’s seafood-driven cuisine, especially a Bouillabaisse.
In our new Vallée de la Gastronomie tour, we finish in Marseille, where you can enjoy this delicious pairing and even arrange a visit to the Bandol AOC, if I haven’t tempted you enough already! I can tell you from personal experience Marseille is definitely worth a visit.
Book Now to Discover France’s Top Food and Wine Pairings
I hope you’ve enjoyed my round-up of France’s incredible gastronomy and wine scene, full of tradition, history, and delicious pairings! If you’d like to embark on your own tour of the Vallée de la Gastronomie, don’t hesitate to send me an email, I’d be delighted to help you create a bespoke trip that satisfies all your foodie cravings. You can also check out our range of tours through France’s foodie regions, designed to inspire, but all of our tours can of course be completely tailored to your preferences – to suit whatever your taste buds desire.
To start planning your food and wine adventure through France, drop me an email or give me a call on +44 1920 468 666, and I’d be delighted to help.
