School Trips and Workshops in French Gastronomy for Students

 

La Route des Gourmets is the leading company for food tourism in France. We offer activities and visits related to French cuisine and gastronomy in Paris and all over France for private, business and school groups.
 

School Groups as Clients:

In order to respond to the unique needs of students, we have developed a customized service to organize activities and tours that explore French cuisine and gastronomy for school groups of various backgrounds:

  • Language schools (specifically French language schools for foreigners)
  • Culinary or Hospitality and Management students
  • Higher Education specialties such as, “Food sales” and “Luxury management, gastronomy and wine studies”
  • University studies with any relation to French cuisine and culture

 

Program Structure:

Our student programs offer a relevant and hands-on approach to curriculum enhancement through visits to companies, production sites and points of sale.

These tours are developed on a case by case basis according to the students’ profile:

- For language students in France, we offer 2 hrs, 3 hrs, or ½ day tours to “Discover French Culture and Gastronomy

- For educational trips related to students’ professional training, we offer more in-depth activities such as professional conferences on a particular theme, the objective being to enrich the theory studied in class.

 

The Advantages of la Route des Gourmets:

Every tour and visit we offer is organized from A to Z by our internal team of multicultural food and culture experts: geographers, historians, sociologists specialized in food, experts in green tourism, polyglot collaborators experienced in the food and agriculture industry and former food sector professionals as well as chefs and pastry makers.

Everyone shares a passion for gastronomy and strives to pass on this knowledge.

 

Themes:

Our team is continuously developing new visits and tours to examine current food trends:

  • Marketing and commercial food trends(luxury products, celebrity pastry makers, the notion of terroir, street food, organic, single-product offers, and homemade, among others.)
  • Distribution (Rungis market, traditional markets in Paris, and food shops)
  • Certification labels (Certified Organic, AOC, Protected Designation of Origin (PDO), local, labels of quality, and organic standards)
  • Heritage tours (the French gastronomic meal, Michelin starred restaurants, restaurants classified as historic monuments)
  • New forms of consumption (vegan, vegetarian, gluten-free)
  • Food and Religion (pork, beef, halal, kosher)
  • Biodynamic (new farms, professional ethics, production methods)
  • Culinary Arts (edible containers and arrangements, celebrity designers, arts of the table)
  • Wine and wine-growing (terroir and varietals, regional development and protection, tastings, wine shop visits)

 

 

Examples of our personalized routes:

 

Theme: Day-long course on the latest trends in chocolate and pastry making in Paris

  • Client: Masters students in Gastronomy and Oenology
  • Objective: Explore the latest trends in dessert
  • Package includes: Visit well-known artisan masters, a 100% Cacao Lunch, pastry-making class, documentation provided for students

 

Theme: Rungis Market, the world’s largest fresh product market

  • Client: Business School students
  • Objective: Comprehend the major food distribution routes in France
  • Package includes: Theoretical introduction to the history of distribution networks, private guided visit of Rungis Market, meeting with a market wholesaler, lunch at Rungis Market

 

Theme: Conference on the “History and Evolution of the Restaurant Offer”

  • Client: Hospitality and Culinary students
  • Objective: Examine the different forms of restaurants in Paris, bistros, restaurants, brasseries, food trucks, and the theories behind fast-food, bistronomie and gastronomie.
  • Package includes: Guided tour of various restaurants, including historic restaurants, the classics and the latest trends, a look at the latest restaurant concepts, transportation and lunch included, documentation provided for students

 

Theme: Day-long course “New Ways to Eat Well”

  • Client: Masters students in Gastronomy and Oenology
  • Objective: discover new trends in food consumption
  • Package includes: Theoretical introduction to the topic, food truck visit and tasting, meet and greet with food truck managers, Slowfood conference, cooking class, documentation provided for students

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