How to Take a Culinary \vbcationto France

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201/i Expo App Podcast

FOOD & TRAVEL EXPO

October 3-5. 2014

Providence. Rhode lsland

5 Questions about the Food Scene inFrance with Soiourner Tours

USA GUSIAVSOII - SEPTEMBER 9. 2014

SIBRE

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Lisa Gustavson is th€ ftesidert and CEO of

:ir:jrrt"ltli,illt.i. where she designs and gudes tous in

FrarEe, Japan Senegal andTexas. She speaks

Erglish. French. Japanese ard has dabded in Gerrnan

and S\lEhili. She has dral FrerEfFAn€rican citizerEhip

and has been dividng lEr tinE between the States,

France and Japan for alnDst two decades. She lived

and \Borked in Japan for three years and travebd

exterxsively througfput Asia and Europe in addition to

taking Uips to Sotlh Arnerica and Africa. She has tawhtFrerEh, Arttropology, African Sludes. Bhok Srh-dies and English as a Foreignr

LarEuage- Culenfly she resides in the Uritad States ard spends her sumers in

Ffance.

Lisa will bad a sesslon at the 201 4 Food & Travel Expo. We asked her a few

questions...

r. How did you start Sojourner Tours?

OddV eno{€h the 2011 Japanese earthquake

was the catalyst for the creation of otr Frerrch

tou conparyy. We were living inTolryo because I

had a research grant bt{, inrnediatety followirg

the ruclear irrider*, it dicht seem prrrdert to

stay to cordete nry uork Living through tfEnahjral disaster gave nE a fresh zest for life that

set rne on a new career path: lamching

So.iourner Tours.

My co-founder ard I are FrencilArnerican and we both feel that tfE rnost rnarvelotE

thirEs about fffe are: faniv, food and soFurnirg aHoad. So, our nission becarne

rnaking cultural sojotrns accessiHe so that anyone can experierEe the best lfe has

to otfer. For years, people had been $girE us to gulde totfs atroad and so after

doing it irfornElly for years for snEl grotps of fanily and friends. as well as fornally

with grouF of students: it seenBd naturalto start a tour conpany... bU mt your

tyFicalkird. Our ohiective was to otfer people the experience of a lifetinE with each

tour.

Enail

Passueid

R.m.r*r Ib

ffi. Register EXPO DETAILS

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\--\

Sojourner Tours is based on our passions for

travel, cuisirE, education, and foreign discovery.

Organizing high quality gdded tous in FrarEe is

j|.Et the beginning over the next decade we will

be addirE sinilar soFurns in paces lke Japan.

Wherever we take guests. Soicurrer Tours'

philosophy rernairs the sarne: we believe Ulat

olr gu€sts ought to have the finest opporturities

to experience tfle fr$ range of a country's

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Litfle Black B6ir

llll0l20l4 6:06 PM

Col!iose

How to Thke a Culinary \rhcation to France http://tastetekkers.com/5-questions-abor.r-tlre-frerrch-food-scene-wit...

culture which nEan6 hostir€ snall groups in authentic places vvhere they can

experierre activities that locats love ard the luxury they deserve.

!

z. Tell us about the tours thatoffer.

ln 201 5. we wi[ be offerirE 6 gastronofiic

sojourns in Frarce, stEwing off the hidendelights of Paris, the French-Spanish border on

the Mediterranean Sea, ard the Jua Mountairon the FrenchSwiss border-

Every sojourn is a week-long stay at a bouiqtE

hotel located in a historical ard bea(irul base

town. When you travel with us, you'll be a

Sojourner Toursarol.rds SakonrEt

ilEy ard

Ioa

Bo sto r]C lEfs. c o r

Savoring Rl

lsland

no?L c Har,

i-l

f b,q

Pais EesfAeplSecrcis

rEnber of an irtrnEte group with a fiExinxJm of I grEsts ard you wil be personaly

guided b/ one of the owners of Sop[ner Tours. You will take several cby tripG to

discover the locals'favorite spots so you can inrnerse yowself in ttE localculture

ard culnary traditions of the region lvfEre you are soiournirEi We have devised three

types of sopun6 so that you can taibr your sopurn to your persorEl traveling style:

"QuintessentialSoFtrr6" otfer fulv grided insider's views of naFr siglts ardpopdar destiratiorE.

"Off-The-Beaten-Path SopurrE" offer a we[balanced conbination of free &

guided tirne to exdore lesser known touist sigHs.

"Best KeF Secrets So,ourrB" provide access to places frequented b/ locals and

alow for qute a bit o, free-tirne to exdore indeperderw.

RELATED: EVERYTHING YOU NEED TO KNOW ABOUT FoOD ToURS.

3. If I'm a foodie going to Paris for the firsttime, what neighborhoods do I need to visit?

Actualy, it is less a rnatter of v'fEre to gp, tlEnwtEre NOT to go. There is wonderfd food in

every part of Paris, exceB the tourist traps.

Serio6 foodies will want to slip away f rom the

rnalor touist areas. The best bakeries. cheese

fiorEers, pastry shop6, opeFair rnarkets ardrestaurafits realv require tfie lElp of an irErder

to find However. first tirne foocfies visitirE the

city on their own wfll erioy visiting sorne of the

2014 TNn & County Tog

perrnarEnt rmrket streets tlEt are lined wfi specialty boutiques and the Gourrnet

Food Halls. Our favorite streets are Rue MontorglEilard Rue Cler. and our favorite

GounEt Food Hals can be fotrd in the Galeries Lafayette & the Bon Marche

Departrnert Stores.

4. What dishes should a foodie try whileFrance?

Each region of France has iB own specialty and

so the rule of thurb for any foodie visiting

FrarEe is to eat the tyFical dshes of the

particular area you are visiting. You night evenphn your destirEtion accordng to wlBt you want

to eat: lf you like vegetaffes. fruits, seafood ardrneat you would erloy our so.ilurn on the FrenciF

Spar{sh border: lf you prefer wild nil]ShroorE,

clEeses, chicken, artisanal snpked rneats and

sausageS you slTuHjoin u6 for a soi)urn on the French-Swiss border. Wherever you

go, be sLre to treat yo$setr to exceptionalty well prepared dishes rnade from high

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How to Thke a Culinary \hcationto Frarce http://tastetrekkers.com/5-questions-about-the-french-food-scene-wit...

qtElity looalty sourced FrodJcts by eatirE in at least orE restaurant that has earned

Michelin Stars.

l. What will you be speaking about at the Food

& Travel Expo?

I will be gving a briet exphnation ard history of the A.O.C. French food hbelirgsystemthat I willtfEn illL6trate with the Franche-Conto region because of its

signifioance in tfl-. hisbry and contenporary production of A.O.C. products.

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