About France
France, the land of romance and revolution, is acknowledged with both its captivating sights and its world-renowned cuisine. French cooking is considered the highest form of culinary artistry, where fresh, seasonal ingredients are meticulously prepared and presented with an emphasis on simplicity and elegance. From the buttery richness of croissants to the delicate flavours of a perfectly cooked steak au poivre, French food is an experience that appeals to all the senses.
Beyond the plate, France's diverse landscapes offer a feast for the eyes. Hike the snow-capped peaks of the French Alps, wander through the lavender fields of Provence, or marvel at the architectural design of the Palace of Versailles. History enthusiasts can explore medieval castles and Roman ruins, while art lovers can lose themselves in the Louvre's vast collections or the vibrant street art scene.
But France's charm extends beyond the iconic landmarks. Explore bustling markets overflowing with fresh produce, sip on a strong espresso at a local café, and immerse yourself in the laid-back rhythm of everyday life. Whether you're indulging in a Michelin-starred meal or picnicking under the Eiffel Tower, France promises an unforgettable cultural and culinary adventure.
Currency: Euro
Timezone: In Metropolitan France, the primary time zone is Central European Time (CET), which is UTC+01:00. This is their standard time throughout most of the year. However, France also observes Daylight Saving Time (DST), known as Central European Summer Time (CEST), which is UTC+02:00. They switch to CEST on the last Sunday of March and back to CET on the last Sunday of October. France, including its overseas territories, actually uses a total of 12 different time zones (13 if you include their claim in Antarctica), the most of any country in the world.
Best time to visit: The best time to plan a trip to France is either from April to June or from September to November, as these seasons offer moderate temperatures and fewer crowds compared to the scorching heat and congestion during the summer period. If skiing is your thing, the best time to hit the slopes is from December to early April.
There are different cancellation policies depending on the specific tour or activity you choose. Most of our tours offer a full refund if you cancel at least 24 hours in advance of the experience. Some exceptions apply. Check the "Cancellation Policy" section of the corresponding tour's page to verify the exact cancellation policy.
Not all of our tours and activities offer meeting and pickup service. If it is included, it will appear under the 'What's Included' section on the activity or tour page.
Even if your booking doesn’t include pickup and drop-off, the tour operator may ask for your details so they can contact you regarding changes to your itinerary, if any (i.e., weather-related issues, mechanical problems, etc.)
Yes. Your tour provider is the best point of contact for any last-minute questions. Contact details for the local tour operator can be found directly on your ticket under Tour Specific Inquiries.
Alternatively, you may also email them directly through our automated system:
> Go to Bookings
> Locate the booking in question and select View Details.
> Select Contact Tour provider
> Write your message or question and select Send.
This will start a conversation with the local tour operator, however, they may not reply immediately. Once a reply is sent, you will be notified at the email address associated with your account or booking.
Food and wine tour prices in France can vary. Some wine tasting masterclasses can start at $10.00, while other tours can go for more than $1,000.00 for a 4-hour experience. Pricing can be influenced by factors such as exclusive access to vineyards, personalised experience, and the wines you'll be tasting.
The duration of a food and wine tour depends on a lot of factors, including location and activities involved. Some tours are done in an hour while others can take a full day for you to enjoy the full experience. The approximate time it takes for a tour to finish will be indicated in the corresponding tour's page.
We offer a wide variety of tours, ranging from gourmet dining experiences, wine tasting masterclasses, vineyard visits, sunset dinner cruises, to guided pub tours. Our tours cater to diverse interests, budgets, and tastes.
Our tours may typically include food and wine tastings, expert guide services, cooking class ingredients, and admissions to local attractions. Please refer to the specific tour details for a complete list of inclusions.
Most of our tours are offered in English. However, depending on the location and guide availability, some tours may be offered in other languages like Spanish and Chinese. Please refer to the corresponding tour page for details on the languages used in a particular tour.
We recommend booking your tour as early as possible, especially during peak travel seasons. Some of our popular tours can fill up quickly, so it's best to secure your spot in advance.
No, our tours are designed for everyone, from novices to seasoned foodies and wine enthusiasts. Our expert guides will provide all the information you need to fully appreciate each food, drink, and wine experience.
Experience Cuisine takes your privacy seriously. We do not sell, trade or share customer’s personal information collected online with third parties. Personal information collected online will only be disclosed within Experience Cuisine for internal use in some or all of the following ways:
- To deliver the products you have purchased from Experience Cuisine
- To update you on the delivery of the product and for customer support purposes
- To provide you with relevant product information
- To update you on your tour itinerary or any changes that may have arisen
When you buy online, book a tour, or use any other service from Experience Cuisine we may also use your personal information to send you promotional materials from time to time. You can unsubscribe from promotional information at any time by emailing us on sales@experiencecuisine.com.
