France / 2023
Chef Cynthia’s Wine and Food Tour of Bordeaux, France
March 25 – April 1, 2023
Join Chef Cynthia for 7 days and nights in Bordeaux, the home of the famous grapes Cabernet Sauvignon, Cabernet Franc, Merlot and Sauvignon Blanc.
Chef Cynthia will provide a week of wine, food, culture and art along with some relaxing time at our rental house.
Chef Cynthia will arrange from you to be picked up at the Bordeaux airport by herself or a driver.
You are responsible for your airfare.
The fee of $3800.00 per person or $3400 double occupancy includes all of your lodging, ground transportation, all local guides and tours, lunches and meals at the vacation home. Any dinners eaten at restaurants are self paid.
50% of your trip’s fees are due on January 25 in order to reserve your space.
Our vacation home is located near Cabara, a town to the east of the city of Bordeaux. It his centrally located for us to easily get to the city of Bordeaux, where we can connect with other tour drivers, plus the wine villages of St. Emillion and Pomerol.
Saturday March 25
Depending on everyone’s arrival times we may be able to go to a winery in Branne then perhaps the Maison du Vins, a tasting bar open at 6:00 pm. If not, we’ll shop, acclimate ourselves, pick out bedrooms and drink wine. Chef Cynthia will give everyone a mini Bordeaux wine lesson and we’ll have our first dinner at the house.
Sunday March 26
We’ll go to Libourne, 30 minutes away, for the covered market on the Place Abel Surchamp. We can have a light lunch in a local cafe or some of the food stalls then go to the Museum des Beaux Arts, with a collection ranging from medieval to modern. We may be able to book an afternoon Dordogne River Cruise or visit the local historic flour mill.
We’ll have a light dinner comprised of food from the market, then Chef Cynthia will provide a sauternes and dessert pairing.
Monday March 27
We’ll get up early to breakfast then go to the city of Bordeaux by 10:00 to visit Le Cité du Vin, a tasting room /informational hub. Everyone can go to their own points of interest in the building for a few hours, taking a light lunch in the cafe there.
You can learn all about the region, go to the wine culture library, go to the wine cellar or the boutique. At 1:30 we’ll take a 3 hour guided cheese and wine tour of Bordeaux, starting at the museum of Le Cite du Vin. We can do whatever we want to afterward; hang out and eat somewhere casual or head back to our vacation home and eat there.
Tuesday March 28: Pomerol the Right Bank, home of Petrus
We’ll start at Chateau Gazin, with a guided tour of this family owned multigenerational winery. We’ll have a casual light lunch, then go to another winery(to be chosen after Chef goes to the Bordeaux tasting in January).
This evening’s dinner will be spent at one of the numerous Michelin starred restaurants.
Wednesday March 29: Afternoon Tour of Medoc, the Left Bank
We can have late morning then head to Bordeaux for lunch. Afterward we’ll meet our tour driver at 2:00, heading off to the Left Bank. We’ll visit 2 Classified Growth chateaux, chosen by our guide.
We can eat wherever we want afterward; home or casual restaurant.
Thursday March 30: St Emillion the Right Bank
Chef Cynthia has arranged a morning half day guided tour of St Emillion that includes visiting a chateau and a tour of the medieval village along with more wine tasting. We will have a light casual bite in the village for late lunch, then have some down time, perhaps visit the Shop of Craftsmen and Creators. At 4:00 we’ll go to Chateau Troplong Mondot for a private tour. We’ll have dinner in St Emillion at La Terrasse Rouge, which has seating in the vineyards, at 7:00.
Friday March 31: THIS DATE IS OPEN FOR DISCUSSION
Do we want a day to just chill? Or walk around another town? More wineries? A different food tour in Bordeaux? More art?
We’ll have our last meal at the house; eating anything we’ve still got in the refrigerators.
Saturday April 1
Chef Cynthia will make sure that everyone can get to their departures on time. Driving herself or by car service.
Chef Cynthia B