From the iconic buildings of Paris and other cities to the country churches and chateaux, there is a huge and varied choice for visitors who find architecture interesting – or even for those who are just interested in learning more about the culture and history of this fascinating country.

Outside of Paris, the most famous buildings in the country are probably the opulent chateaux or castles in the picturesque Loire Valley region. The biggest and best are open to the public as museums while some of the smaller castles have been converted into hotels.

The most recognisable is undoubtedly the Chateau de Chenoceau, built on a series of arches over a river, while Clos Luce is home to a permanent exhibition of Da Vinci artefacts and the Chateau de Villandry is the ideal destination if you are more interested in gardens than bricks and mortar.

Paris is home to the best examples of French architecture, with beautiful buildings seemingly on every corner. Historic structures are obviously of more interest to tourists, such as the spectacular Gothic cathedral of Notre Dame and the Palace of the Louvre, now housing the famous art gallery. As well as the world-famous exhibits the Palace itself is an architectural wonder, featuring different styles from different centuries, including the 20^th, as additions were made over the years.

The Eiffel Tower is more of a structure than a building, but there is no doubt it is one of the most famous sights in all of Europe, let alone France. Standing almost 1,000 feet tall, visitors taking the lift journey to the very top can enjoy stunning views over the whole city and all its architectural jewels. It has now been visited by over 200 million people since first opening to the public and is a must-see for anyone on their first trip to the French capital.

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It was Andre Tchernia, archaeologist and one of the best specialists in the wines of antiquity, who reported: ”The remains of a yellowish residue deposited on the wall of a Neolithic jar, 7,000 years old, found at Hajji Firuz Tepe, Iran has proven to be a mixture of tartaric acid and resin.”

This technique was to mix the resin therebinthe wine to prevent it from going sour.  For Philippe Marinval, a research fellow at the Center of Anthropology Toulouse, the evidence suggested that Neolithic man drank VIN2.

King Solomon celebrated, but it is certainly the Greeks who have contributed to the development of viticulture on the edge of the Mediterranean.  Indeed, they have long done business in all Mediterranean countries.

It is the Phoenicians who first imported the wine in France, arriving in the port of Marseilles.  At that time, wine was made from grapes through fermentation which was added to seawater for preservation during transport, on arrival fresh water was added to remove the taste of salt.

In ancient Egypt, we know that the wine was very organized. Osiris in Egypt, in Greece Dionysus, Bacchus in Roman and Babylonian Gilgamesh represented the wine quest in mythology.  Wine also symbolizes the blood of Christ in the Christian religion. Wine has changed dramatically during the past millennia.

The Romans had very spicy wines that stretched to the sea water; they do not correspond at all to current tastes.  The culture of the vine was introduced in Gaul by Greek Phocea. Max Rives at INRA, verified on-site at Massilia, the first counter Phocaean, built six centuries before our era: ”I saw during the excavation of the Exchange District, Marseilles, seeds of grape from wine and thrown in jars, floating in the back of the Old Port where these amphorae were used.  The Greeks were obviously importing varieties from their countries.”

Under the Roman colonization, the Gallic vines grew around the two cities: Beziers and Narbonne. The city of Beziers has not forgotten her title of “wine capital” of the nineteenth century.  For nearly twenty years to regain its rank, it changed its methods, emphasizing quality winegrowing in mass production. In the nineteenth century, wine was considered an energy drink.

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Wine a great Corsican secret

A wine tasting event in central London will be hosting wines from seven different wine estates. The event is called Secret from Corsica and will be held at Baranis on October 17^th. There will be wines available from Domaine Canarelli, Domaine de Tanella, Domaine Sant’Armettu, Domaine Culombu, Domaine Santini, and Domaine Cordoliani.

The Corsican wine board is called CIVCORSE and is hosting the tasting events for professionals in the trade and journalists. The event is hosted by the British representative of the board, Guillaume Rodet.  The event will take place from 11am to 5pm.

Corsican wines are known for having a unique character and this is partly due to the diverse geological conditions in the country as well as the mix of modern and traditional methods that are used to create the wine. There are also a great many mesoclimates as well as a huge variety of soil types. This understandably leads to a wide variety of wine varieties.

The wines that the country have been producing has meant that the country has become known as one of the finest wine making countries in the Mediterranean. Many people who drink the wine from Corsica enjoy the fact that the wines are made with local grape types, rather than the typical wine making grapes that are used in the rest of the world.

Niellucciu is the dominant grape variety of the Patriminio region of northern Corsica. Although “Niellu” in Corsica’s local dialect means black, dark or hard, Niellucciu can produce very fine and elegant rosés.

The granitic region of western Corsica is home to Sciaccarellu, the main grape variety of this region. This grape produces wines that have a peppery bouquet of wild flowers, red fruit, spices and smoky wood.

The Vermentinu grape generates wines that are amongst the best whites from the Mediterranean area. Alcohol levels are quite high in these wines, and so there is a good depth and volume on the palate.

Corsica is situated 300 kilometres off the southern coast of France on the same latitude as Rome and Barcelona. Its climate is tempered, with hot, dry summers and mild winters. The local winds, which are varied, act as thermal regulators and ventilators for the island’s vineyards. This limits the need for fungal-disease treatments, which is particularly favourable to the balance and quality of the grapes.

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France is well known for its love of good food and wine. And getting the cheapest flights to the country is easy. Everybody knows about the more unusual foods the French eat – snails and frog’s legs – but those are not necessarily the best things about French cuisine. What about the more standard regional delicacies? Here is a loose by-region guide to French food (which does nonetheless include the snails) to help you discover more about how to eat your way around the country.

North-west France

Alsace is on the border with Germany and its food is similar to the German food and beer of its neighbour. You’ve probably sampled a Quiche Lorraine even if you’ve never set foot in the region of Lorraine itself.  It is known for its sumptuous fruit as well as the preserves made from them.

North-east

You will find lots of seafood on the North-east coast. Scallops, monkfish, sole herring, seabass are among the fish here and in Britanny, lobster, crayfish and mussels are popular. Britanny also has many apple dishes due to the numerous orchards of apple trees, as well as cider that recently a large French beer company brought over to the UK. It is not clear whether or not they actually use the apples grown in the region.

Central France

An abundance of fruit grows in central France including cherries, melons and strawberries. The cherry liqueur Guignolet is made from the cherries.  Lamb, veal and game are eaten here, as they are in the interior of many European countries. Some people from the UK (particularly those from the British countryside) will feel right at home enjoying the food here. The area of Limosin also enjoys, beef and lamb. It produces great mushrooms too.

Burgundy

The region from where the colour gets its name. Burgundy is situated in France and Switzerland. It is well known for its wine. Fish from the river as well as meats and snails are eaten here. Chaource and Epoisses cheeses are produced in the area. Burgundy is also where Dijon is situated, and thus where Dijon mustard comes from.

South-west

Bordeaux is well known for its wine, which many French people the country over will recommend you take a bottle of back with you if you can (which is possible if you’re not travelling home by plane). Wonderful truffles can be found in the Cahors region and foie gras, the pate made with the liver of a fattened duck, is produced in Gascony.

South-east

Provence has lots of lovely lemons and oranges as well as vegetables and herbs. In Lyon and Savoy you will find delectable sausages. Dombes, which was originally part of Burgundy, is where frogs legs have been eaten for hundreds of years. It is only in the past couple of centuries that the rest of the country has enjoyed the delicacy. Unfortunately, due to the sheer number consumed every year, not all the frogs are locally sourced or even French anymore, and there is some debate over the sustainability of the cuisine.

John Hutchinson has enjoyed travelling since he was a young boy when his parents first took him to visit family overseas. Since leaving home, John has tracked down family all over the world and regularly jets off to faraway lands to see distant relatives.

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By spending 5 nights on the splendid vessel the Ms Camargue, the Wine Lovers’ Cruise will take you through undulating scenery, picture postcard villages, the spectacular gorges which are a feature of the Ardeche and also to a fabulous wine museum.

A Meilleur Sommelier de France will accompany you throughout to ensure that the whole process of wine production is brought to life. To round things off on the last day, there will be a cruise in the morning which incorporates a quiz, with a blind tasting as the tie breaker. The winner of this quiz will receive the grand prize of a 4 day gastronomy cruise down the Rhine, or Rhône.

Departing 14 October, the Wine Lovers’ Cruise costs from £871 pp (two sharing) – with a free upgrade to an Upper Deck cabin* – including return travel by Eurostar, transfers, five nights’ B&B aboard the MS Camargue, five dinners and four lunches, shore excursions and the services of a VFB Tour Manager abroad.

*Subject to availability and must be booked by 12 August.

For further information or to book, please call Travelzest’s VFB Holidays on 0800 171 2160 or visit www.travelzest.com.

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La Réserve is a charming boutique hotel that is located in a magical position on a cliff top with spectacular views over the ocean. It is a member of the Group Floriat, a family run company and has recently been refurbished to an exceptionally high standard. It now boasts a coveted Ecolabel and guests can enjoy the luxury of an infinity pool.

After a hard day polishing up on their surfing techniques, guests can enjoy the innovative Basque cuisine created by top chef and surfing enthusiast Fabrice Idiart. The town of St Jean de Luz is a lively, cosmopolitan seaside town with the distinct beauty of the Basque region. It is very close to the Spanish border, and oozes charm and style and has a long and colourful history.

There are also some outstanding golf courses in the region for guests to enjoy as well as excursions to Bilbao, Lourdes and Bayonne. A 3-night surf package at La Réserve starts at £384 per person and early booking is advisable.

• 3 nights half board in a Standard Room (based on 2 adults sharing)
• Surf tuition for 3.5 hours a day for 3 days with the Quicksilver Surf School, St Jean de Luz (lessons will be on a group basis and include all equipment)
• Upgrade to a sea view room from £44 per night

For reservations please call +33 5 59 51 32 00 or www.hotel-lareserve.com

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There are seven areas in France that have been designated as Cognac producing with the majority being produced in Borderies, Petite Champagne and Grande Champagne but there is also Bons Bois, Bois Ordinaries, Fins Bois and Bois Communs and they will squeeze out at least a drop or three. Each area has their own unique creation but all of the highest quality which is not surprising since they all have a knack from Cognac.

The grapes used in the production of Cognac are highly exclusive with only certain ones being picked. Cognac to start needs to be 90% Folle Blanche, Ugni Blanc or Colombard grapes.

Ugni have the most weight, with some Cognac made exclusively with this grape only. Colombard and Folle Blanche grapes are represented minimally. The other 10%, by law, may include other different varieties of grape. These other varieties are typically eccentric and specific.

Cognac is dissimilar to many other brandies because it must be distilled twice in pot stills made of copper. After its second distillation, the eau-de-vie or heart of the cognac, is placed in oak barrels from trees located in the Limousin and Troncais forests.

It is here the heart of the cognac gets aged for no less than two years, while much is aged longer. But Cognac is not allowed to get too aged. It usually is not barreled up for longer than five or six decades, it does have things it needs to do, after all.

Cognac age can be a confusing issue. There is a system that exists in order to help understand what is the youngest heart of cognac in the bunch. A VS, very superior or three star label represents the youngest, meaning all the heart is a minimum of two and half years of age.

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French residents get taxed according to their global income and there are four different tax brackets. When you are a pensioner only 90% of your income is taxable while the rest is exempt. There are ways to reduce you taxes when you decide to retire in France.

The climate in France varies depending upon the area in which you leave. The South of France near Cannes and Nice has a warm Mediterranean climate with beautiful beaches and great regional food. As for the North and Northwest areas of France they have warm summers, mild winters and lots of rain. The eastern and central regions have warm summer months and long cold winters.

The country’s healthcare system is considered among the best in the world. It is government subsidized with medical costs far lower than the costs of US medical care. Patients that are covered under the healthcare system are able to choose their healthcare professionals and up to 85% of the entire costs are covered by the government.

Everyone in the country including retirees is provided the right to see a doctor and get emergency treatment. Insurance in the country is used to pay the 15% the government does not cover.

People retiring can also enjoying ownership of real estate in France and the real estate in France is considered to be some of the most profitable in the world. This also has affected the cost of living. To live comfortably as a retiree in France it is best to know the costs for renting property, food and meals, transportation, health insurance, shopping and amusement and recreation and other incidentals.

You also need to know the cost of utilities, communications and all the other expenses to get a better idea if it is for you. Before deciding on whether or not France is a good destination for retiring you need to know the French way of life it if you have the money it is a great place to live.

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And in each region there is the typical way in which the ingredients are chosen and how the food is cooked. A good example is tomatoes, olive oil and herbs are a must in Provence cuisine.

The lifestyle, culture and economic conditions of a region have formed traditions for the local food. In the mountain regions are firm cheeses because of being able to preserve them through the long difficult winters. In areas where the economy is limited the main means families support themselves are from these firm cheeses since they can be produced from livestock in the mountains.

For example for centuries the Burgundy region prospered because of the excellent cattle that were raised helping them created some of the best rich creamy sauces and meat dishes.

Having ingredients available locally that do not need transporting make them of higher quality and make up the basics for the best food. The community of areas where fruit and herbs are grown can easily use the same in their local cuisine. Also inland areas that do not use a great deal of seafood but those on the northwest coastal areas like Brittany and Normandy offer so many different seafood specialties.

The cuisine of France’s neighbors is also ingrained into the areas of France that border other countries. Close to the border with Italy for example it is common to find Italian dishes and because of North African people living in southern France many in France can enjoy original African dishes.

Because of the changes of borders through the wars with Germany the area of Alsace has the sauerkraut and wine that were popular in those areas. Also in both restaurants and homes in France you will find a range of dishes that extend further beyond than just regional specialties. But the local influences, ingredients and ways of cooking will always be incorporated in the finished product. So what you want to eat, may just decide where you want to visit.

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Comté cows

They can’t be fed any kind of silage so instead, through the summer, they graze on beautiful pastures that are an array of different grasses and flowers; this creates a complexity and diversity in both tastes and aromas. A study that was held found 576 different varieties of plants growing in the pastures of 60 dairies that produced Comté cheese, and there was an average of 130 per dairy.

In the winter months, the cows are brought indoors where they are fed with hay that has been harvested on their farm. This diverse diet has an amazing effect on the quality of their milk, which then goes into the taste and colour of the cheese. When tasting Comté, there is a staggering 83 different flavours, but people often discover more.

The cows are milked mornings and evenings, and the milk has to be brought to the cheese dairy every day. In order to express the diversity of the soil and the types of grazing as best as possible, the foraging zone for each cheese dairy is limited to an area with a diameter of 15.5 miles.

It takes 450 litres to make a whole wheel of Comté, which can weigh up to 40kgs. A Montbéliarde cow produces about 20 litres at two milkings, and so 23 cows are necessary to produce just one round of Comté.

Farmer Jean-François Marmier, whose farm in the Jura mountains supplies milk that produces Comté, has already named each of his cows. His favourite is Celestine, who has her own special cow bell.

He also keeps his herd relaxed with hugs and massages to make them feel extra special. Jean-François added: “It’s very important that we keep each cow happy. A hug and a smile are simple little things that make a big difference to the herd. But we found that giving each cow a name has made them even more content, relaxed and productive. It’s quite remarkable.”

The cheese, which comes from the same Franche-Comté region as world-renowned chef and restaurateur Raymond Blanc, is one of France’s most popular cheeses. And it’s starting to get a reputation over here, with Blanc and Queen of Shops Mary Portas some of its favourite fans.

Nutty, creamy, fruity, peppery and toasty are just some of the notes you will come to love. It’s perfect on any cheeseboard, on its own or as part of other dishes like sandwiches, salads and fondue. It’s also one of the few cheeses that work well when accompanying both red and white wine. These factors make Comté a fantastically versatile cheese.

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