Vallée de la Gastronomie: A Spring Tour

Follow the Vallée de la Gastronomie all the way from Burgundy to Provence, discovering artisan producers and regional culinary traditions along the way…

Stretching from Burgundy’s verdant hills to Provence’s sun-kissed vistas, the Vallée de la Gastronomie offers a captivating journey through France’s culinary heartland. This carefully curated route, a collaboration between Auvergne Rhône-Alpes Bourgogne and Provence Alpes Cote d’Azur is a must.

A sweet start in Burgundy

Our adventure begins in Dijon at the Mulot & Petitjean factory, where the air is thick with the spicy aroma of pain d’épices. Founded in 1796, the factory is Dijon’s only artisanal producer of gingerbread. A museum traces its history from medieval times to today. In the nearby Plus Beau Village of Flavigny-sur-Overain lies the Aris de Flavigny factory in a farmer Benedictine abbey. Here, anise seeds are coated with flavoured sugar syrup, creating confections enjoyed since Charlemagne’s era. Vaiters can tour the factory and try flavours like ruse and violet.

Continuing through Burgundy, we arrive at the Moutarderie Edmond Fallot in Beaune, a mustard mill using traditional stone-grinding methods since 1840. Two tours explain mustard production, culminating in a tasting bar where guests sample an array of flavours.

Near Nuits-Saint-Georges, Ferme Fruirouge specialises in blackcurrants, transforming them into artisanal jams, fruit butters and drinks. Founded in 1995, this family-run farm offers tastings and guided tours showcasing Burgundy’s rural heritage.

Lyon’s inventive approach

Further south we come to Lyon, the gastronomic capital of France, where tradition and innovation meet: LAtelier des Augstina a newly Michelin starred restaurant, exemplifies this blend, with Chef Aurélien Gourrat modernising Lyonnais classics like quenelles de brochet and coq au vin.

Chocolate enthusiasts will love the Bernachon chocolate factory. Established in 1953, this family-run operation controls every step of the bean-to-bar process. Visitors can watch chocolatiers at work and indulge in specialities like the famed Président cake, a divine mix of chocolate and praline.

A short journey away, the historic Château de Poncié in Beaujolais offers a deep dive into winemaking. Dating back to the 11th century, the estate produces exceptional Fleurie wines. Guests can tour the vineyards, learn about the influence of granite soils and enjoy tastings in the elegant salon.

Rhône Valley treasures

Our journey continues to Nyons, home to La Para Vinaigrerie-Moutarderie, which has been crafting fine vinegars and mustards since 1898. Visitors can tour the vinegar cellars, learn all about the slow fermentation methods that yield flavours such as blackcurrant balsamic and fig vinegar and pick up tips on using these 100% organic vinegars in cooking. For a refined dining experience, L’Écrin du Roure is a standout. Nestled within the historic Manoir le Roure 4-star hotel near Montélimar, this bistronomic gen was awarded its first Gault & Millau toque in 2024. Its stunning orangery and panoramic terrace provide a picturesque backdrop for savouring truly excellent contemporary French cuisine.

Sweet delights of Provence

As we enter Provence, rolling lavender fields and olive groves define the landscape. In Montélimar, the Musée du Nougat at the Arnaud Soubeyran factory celebrates nougat-making, a regional speciality since the 17th century. Visitors can explore interactive exhibits and demonstrations of the intricate process behind this beloved confection.

Our final stop is Aix-en-Provence, home to the iconic calisson. At the Confiserie du Roy René, visitors can witness the delicate production of these almond-shaped sweets, which are made from ground almonds, candied melon or orange peel and royal icing. A visit to the Musée du Calisson provides a fascinating insight into this Provençal delicacy’s cultural significance.

Wherever you choose to stop along the Vallée de la Gastronomie, you will find experiences that illuminate the traditions, techniques and terroir behind some of France’s most revered culinary creations, as well as opportunities to meet and learn from the many skilled producers and artisans.

Lead photo credit : Shutterstock