Chartres Lights Up as an Overnight Destination (Video)
Long considered a day trip destination, Chartres has also become an overnight destination thanks to the vibrant and animated illuminations of the cathedral and other historic sights and monuments that make for an enchanting evening walk-about.
The Heroes of Heritage Sites in Western Hérault (video)
Meet the deeply rooted men and women who volunteer countless hours to preserving civil, religious and industrial heritage sites in an uncommon destination in southwest France: western Herault.
The Clos Lucé Enhances Its Connection with Da Vinci in Amboise (Loire Valley)
With three paintings in his luggage—Mona Lisa, St. Anne and John the Baptist—Leonardo da Vinci made the long and arduous journey across the Alps to Amboise via mule-train and riverboat in 1516 at the well-paid request of King François I, his last noble patron.
Couples Therapy in the Cour d’Or Museum in Metz
I wouldn’t have thought that a museum could be so romantic. In Metz of all places. I didn’t expect to encounter so many couples in city’s Cour d’Or Museum.
Video Interview: Kristen Grauer, U.S. Consul General in Marseille
What lurks behind the brilliant smile of Kristen Grauer, U.S. Consul General in Marseille? Find out in this wide-ranging video interview.
Cuisine in Provence: Notable Chefs and Restaurants in the Vaucluse Region
Here’s a wide-ranging list of two dozen notable chefs and restaurants in the Vaucluse region of Provence to help guide you in your culinary explorations and hungry moments when traveling in the region.
Cuisine in Provence: Nadia Sammut at La Fenière, After the Fall
Meet Nadia Sammut , owner-chef of Auberge La Fenière in the Luberon region of Provence, a culinary explorer with a freestyle, gluten-free approach to cooking and a holistic vision of her hotel and restaurant complex. Includes a video recording of our Culinary Conversation. But first, the fall.
Cuisine in Provence: Hugues Marrec at Auberge de La Camarette
Hugues Marrec named his eatery une auberge or inn, rather than un restaurant because, he says, one doesn’t come to an auberge in search of an extensive menu but in the belief that that the chef will be cooking up something satisfying. And satisfying it was when I biked by for dinner and then stayed the night in one of the inn’s two bedrooms.
Drizzling in Provence: On the Trail of Olive Oil and Balsamic Vinegar
On the trails of an olive oil education, the author visits producers in the Luberon and near Les Baux, participates on the jury of an international competition, and adds some balsamic vinegar to this travel salad.