Wine, Cheese and Boulangerie

About this tour

Spend two hours exploring France's culinary foundations: bread, cheese and wine. You'll start in a centuries-old boulangerie with a working oven from 1765, tasting regional specialities and learning how traditional French bread comes together. Then dive into French cheese—why seasonality matters, how ageing transforms flavour, which animal milks suit different styles, and how to spot quality at market. Wine pairings throughout show you the logic behind matching cheese and wine. With at least eight cheeses on offer, most people leave having eaten lunch.

Highlights

• Sample breads from a 1765 Louis XV-era working oven
• Taste minimum eight French cheeses, more in larger groups
• Learn cheese seasonality, ageing, rind knowledge from experts
• Guided wine and cheese pairing fundamentals
• All food and wine included in price

What to expect

Your guide meets you at the boulangerie, where you'll watch the ovens in action and taste several freshly baked breads while hearing about traditional methods. The focus then shifts to a structured cheese tasting: your guide explains how animal type, ageing duration and production method shape flavour and texture, then walks through selecting cheese yourself. Throughout, you'll sample wines chosen to highlight how certain pairings elevate both elements. The pace is leisurely—this isn't rushed; most people find themselves satisfied enough to skip lunch afterwards.

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