French Wine Tasting: Tour de France of Wines in NYC

French Wine Tasting in NYC

This past Saturday we co-hosted a blind wine tasting of fine wines from several fabulous regions of France. This fun event was held at the NYC home of “frequent travelers” Kat & Mark. They graciously opened their lovely home on a perfect day, and stocked the tables with fabulous French and Spanish cheeses and delicious gourmet treats!

2013-04-27 09.15.54
Getting ready for people

2013-04-27 09.16.00 Each glass had a nameJust before arrival, our hosts and “penny” enjoying the sunshine.

We tasted 5 wines, all from France.

Wine 1: Laurent Combier Crozes Hermitage white. A beautiful wine with floral notes and a rich bouquet. This wine is from just north of Chateauneuf du Pape. People don’t think of Chateauneuf du Pape as a town or even area that produces whites, but they produce excellent white wines. This is a very small part of production but the top ones are truly special –and hard to find in the US. We regularly highlight these when in Provence.

The area around Chateauneuf du Pape, where our first wines came from

Wine 2: Meursault, Les Narvaux, 2010 David Moret. A great buttery chardonnay. Loved this wine (as I do all Burgundy wines). This wine has a bit more minerality than the Les Charmes, 1er cru, we like to profile on our Burgundy trips.

Typical of Burgundy, wines and quaint towns and villages

Our hosts this past September in Burgundy on a private visit to the 14th Century cellars of the winemaker who owns our luxury inn!

Wine 3: Auxey Duresses, 2010, Billard. A very nice pinot noir from Burgundy. However, Burgundy did not receive its due by comparing and tasting a village wine with the 1er Grand Cru classe from Bordeaux. Next tasting I will showcase wines from Burgundy that are equal in quality and ranking to the ones from Bordeaux. Because this region’s wines have such a “wow” factor -and the area itself is so stunning –it’s a shame to leave people thinking one region is superior to the other!

The stunning town of Beaune

Wine 4: Les Amouriers, Vacqueyras, 2010. This grenache and syrah wine is also from just north of Chateauneuf du Pape, and a very accessible alternative to the big names (and prices) of Chateauneuf du Pape reds. Needs to breath for about 90 minutes to 2 hours as it is young. But is a good wine, full flavored and a great example of what the region can produce.

St Emilion, from Pavie’s vineyards

Wine 5: Chateau Pavie Macquin, 2007, her Grand Cru Classe. Predominantly merlot (84%) with 16% cabernet franc, this wine is truly a top wine. It surely overshadowed the other reds. It was smooth, rich and extremely well balanced. Still young, it was opened 2 hours before drinking. Next tasting, we will bring out the big guns in Burgundy to compare with Bordeaux. I think it will be a very tough decision for folks at that point!

Bordeaux France Wines

Thank you to all of your who came. And for those of you who couldn’t make it, we hope to be able to hold “reunions” for other groups and more return travelers!

One final shot of those of us who went out for dinner at a cute French style bistro after the tasting.

: Dinner for those who could stay late

Hope to see you in all again very soon!

A Bientot,

Wendy

Bliss Travels….To Bordeaux and Barcelona. Tour France with us!

Apr7

Bliss Travels is expanding! Watch for the best, most authentic, most exclusive experiences available anywhere (really).

We spent March in talks with the most exclusive, most stunning, most tasty places you can find in Bordeaux, South West France, and Barcelona Spain.

It’s hard to imagine, but our boutique lodging is this spectacular. Enjoy a glass

of Chateau Margaux as you sit in your stunning room. Yes, we’ll send it up to you!

Or have a taste of wines from the spectacular private collection of Smith Haut Lafitte, where we will enjoy a private culinary and wine event. Several Chateaux have agreed to open their “not open to the public doors” for us and we are humbled. Enjoy Premier Grand Cru Classe wines of world renown.

We will visit the top chateaux in St Emilion where we have been promised unparalleled experiences. When I heard from one Chateau that Bliss was welcomed and had access to places that Robert Parker was not allowed I knew we were in for something special. We can’t provide photos of some items in order to keep them private.

After finishing in Bordeaux we will have a gastronomic and artistic experience on the

French/Spanish border, before heading to Barcelona for tapas that rivaled anything we had seen before.Another newly discovered culinary gem lies in these quaint streets.
Finally, we have made arrangements at an artistic boutique hotel in Barcelona for a warm, luxurious and welcoming experience. We will have a private tour by Bliss Travels’ newest guide and art expert, through the works of Gaudi, especially Sagrada Familia (one of the most astounding places one can see anywhere). We will have the advantage of visiting with a guide who has met with the architects of this world wonder and has intimate knowledge of Gaudi’s life, work and Barcelona generally. We will see Park Guell, another treasure of the city. And I will introduce you to an unknown chef whose cooking is superior, creative and truly a hidden gem.

Welcome to Bliss! Contact us now to get one of only 10 spots on this amazing journey to Bordeaux. wendy@blisstravels.com

A Photographic Tour of the Best of Provence (One of the Regions of France)

Feb5

Top 6 Reasons to Visit Provence

blisstravelsnews

Last year I printed the top 4 reasons to visit Provence in the spring. But, really, there are so many more things to explore than just 4, and so many wonderful things to do and see all spring and summer (and fall). Here are Bliss Travels top tips for Provence.

1. Stunning scenery bathed in light that made world famous painters like Renoir, Van Gogh, Cezanne, Monet …..swoon. In May, there are poppies, cherry blossoms, almond blossoms, and all sorts of spring flowers. In June, the cherries are in full bloom. In July and August you have Lavender.

Our class topped the tart with cherries -not fresh like the ones here, found in June in Provence

2. The Provencal Markets. Whether it’s the first fruit and spring vegetable, or the late summer melons, peaches and figs, the produce in Provence is unrivaled –and the crafts, crowds and street life are all showcased at the colorful Provencal markets.

3. The Villages. They are beautiful and each one is a piece of art in its own right!

3. Food. Mouthwatering, amazing, real, local, sustainable, gourmet FOOD.

5. Wines. Provence is home to the Cote du Rhone and has many fine wines, Chateauneuf du Pape among them. It is home to Bandol, Tavel, Vacqueras, Gigondas and many many more.

6. Festivals. The festivals in spring and summer are wonderful. Everything from fancy markets, to bull fights to street music, to games, to dancing, tasting and more. There are cherry festivals in May and June. Village festivals from May through August. Music festivals in June. Melon festivals in July. Lavender festivals in August. Bastille Day festivals –on Basstille Day (see our earlier post about this.)

79-ABianciella-Provence5-2011

Taken by TourEiffel Fireworks

6. Time on your own with your family and friends--even with all the activity! Provence is a place with lots of beautiful little corners, fabulous walks, quiet beaches, empty mountain tops, miniscule villages –all where you can see something new, and be away from it all — Be with yourself, your family or your friends, or your thoughts.

October 19, 2011-125-Fall2011France

If you’d like to learn more about Bliss Travels, small, custom trips –and how we provide exclusive access to things your typical traveler never sees, please look at our website at www.blisstravels.com or our testimonials and email us or call us at 609 462 6213. We have limited spring and summer trips available.

Tour France: French Wedding Style Mythbusters Blog about Bliss Travels

Jan10

French Wedding Style, the premier wedding blog, just posted an interview with Bliss Travels! Fact vs. fiction. How easy (or hard) is it to have your event in France? Well, read French Wedding Style’s article and find out! Whether proposing, marrying or honeymooning in romantic Paris or dreamy Provence, your trip will be full of Bliss!

Destination Wedding Mythbusters

It is part The Discovery Channel on the blog today, as Wendy Jaeger from Bliss Travels hosts a Destination Wedding Mythbusters and explores the commonly held myths surround planning a wedding abroad. Roll titles and over to Wendy:

Many couples want to have a wedding in a place imbued with timeless romance and France is the ideal solution with picturesque Provence and what could be more romantic than a wedding in Paris? However many couples are often put off by widely held myths surrounding planning a wedding abroad and this is what we are going to explore today!

Myth 1: Destination Weddings are more expensive than domestic weddings

The average cost for a wedding in the United States is $26,542.00, which doesn’t include the honeymoon. The average honeymoon price is between $5,200-$10,000 for international travellers (depending upon whether you choose a luxury or standard honeymoon).

Destination weddings offer you the opportunity to combine wedding and honeymoon in ways that are very cost effective….And allow you to make your special day a truly unique and memorable experience. Elopements to Paris range from $10,000 to $20,000 and include the ceremony, reception, hotel, meals and “a honeymoon”.

wedding in paris

And, where else can you get a background filled with jaw dropping beauty and world class sites? Champagne on top of the Eiffel Tower? Check! Romantic photos by the Seine river? Check! French pastries and great wines? Check!

But, it’s not just about money! It’s about the most important day of your life.

Myth 2: Destination Weddings are more complicated than domestic weddings

Destination weddings present wonderful opportunities to make your wedding day about you and your love for each other, without the confines of the wedding traditions at home.

People often think that these events are impossible and difficult to plan because of the distance. Like any wedding they take planning, but they can be made simpler by using a wedding planning service. Following the initial brief with you, Bliss Travelscan do everything for you, designing your unique wedding weekend or week AND make it happen.

destination wedding

Destination weddings can enable a couple to escape the clutter of daily life, leaving the minutia behind, so you can focus on the most important thing: Your partner and your ceremony!

Myth 3: You must either celebrate at home (with family and friends) or abroad, and miss out on family and friends

Not so! You can eat your croquembouche and have it too!

Certainly, you may have a few people who wish to travel with you. But, even if that’s not possible, it’s still possible to share your special day with your loved ones.Bliss work with several photography partners who create DVD slideshows of your ceremony and entire weekend/week as well as video of your ceremony. These are edited, set to music, and presented to you soon after your ceremony. Thus, when you get home Bliss can arrange a champagne reception for your family and friends where your guests get to view your special event!

wedding food france

Myth 4: Destination weddings follow a cookie cutter format

By nature some destination wedding packages do follow a cookie cutter, specific style format, but Bliss aims to create a wedding that is personal to you.

Whether you are looking for a chic intimate Paris wedding or a casual and relaxed rustic countryside wedding in Provence, your wedding day should be about you and your fiancé, your style, your taste and your wedding adventure. Also your budget as weddings can cost (for a day long event, lodging overnight, music, and the meal with wines) less than 150 Euros per person –not including travel expenses.

wedding provence

So there we go Destination Wedding Myths – Busted!

Roll credits

Find out more about Bliss Travels at www.blisstravels.com. Bliss has some availability in March between 23-28, and April 12-14, as well as June and beginning of July. These can be combined with honeymoons or attendance on one of our trips. When booking both, there is a discount.

Any other wedding myths that you want to suggest to be examined??

Monique xx

Tour France: Goat Cheese Salads (Chevre Chaud)

Dec17

Goat Cheese Salads…

From our favorite little cafe in Provence

…remind me of Provence in the spring and summer. So, today, when I went shopping and my favorite butcher Mike, told me his wife loved them, I though that this was a great excuse to start thinking about spring in Provence! This is a traditional Provencal dish (which can be found all over Paris as well) and is made in many ways. Below are several recipes and our favorite variations of Chevre chaud (literally translated, warm goat cheese). And, of course, photos of some of the ones we enjoyed last season.

Greens: laitue (real lettuce in france is referred to as laitue. The closest we have to that in texture is hydroponic bibb lettuce or some varieties of organic baby lettuces). If you are making a salad of the sweet variety below, then you could use baby arugula or maybe other wild greens to add a bitter component to balance the sweet. Otherwise, use the most delicate lettuce available.

Wash and dry greens. Toss in vinaigrette. Add the various components below that you’ve chosen, and enjoy.

Vinaigrette
2-3 parts olive oil (extra virgin)
1 part white wine vinegar
Dijon style mustard to taste (about a teaspoon for every 2/3 cup dressing)

sea salt to taste
optional: finely chopped shallots

A first course served at a private dinner in our inn

Note: Salads can be made savory or sweet. If you prefer sweet, think of adding fresh figs or cranberry or diced fresh pear — and then maybe toasted walnuts or toasted pecans (with the cranberry or pear). Drizzle with honey. If you prefer savory, you can add tomato, olives, tapenade…

Chèvre: The goat cheese can be served cold, crumbled in the salad or warm on a crouton or wrapped in phyllo dough or breaded in some way.

The “main” ingrediant: Of course the most important thing in a Chevre chaud is the chevre –or the cheese. You can make this salad using a variety of great goat cheeses. Fresh goat cheese, creamy goat cheeses with rinds, and crottins. Just make sure you don’t get a dried goat cheese. It won’t melt properly.

artisan goat cheeses made at the farm where they were served. It’s a mountain top picnic

You can use a Crottin de Chavignol for your salad, or any goat cheese with a rind. This is an easy and tasty way to make the dish. As you heat the goat cheese (usually you do this on a crouton), the rind keeps the melted cheese from losing it’s shape. The cheese is then placed on a green salad. Sometime tomatoes are added. sometimes tapenade. And sometimes figs or other fruits are used instead -as a counterpoint to the strong flavor of the cheese.

Crottin de Chavignol

Another way to make this salad is to use fresh goat cheese logs. You take a 1/2 to 1 inch slice of the goat cheese, and place on an already toasted crouton. You heat the goat cheese and put on the salad.

A starter of phyllo wrapped fresh goat cheese

Pair these with a Sancerre or a Provencal rose.

And enjoy! Bon appetit, to you, and hope to see you a bientot in France this season.

Tour France: Caio Chow Linda Blogs about Bliss Travels (Recipes included

Dec3

Reblog: A “Whelk-come” Fish Soup by Caio Chow Linda –

A food blogger traveling with Bliss Travels our October, 2012 trip to Provence in October.

Our recipe is below. –A Bientot, Wendy

Part of the joy of traveling to foreign countries is sampling foods you don’t normally eat every day. This fish soup is one of them. When I’m traveling, I’m likely to choose fish at a restaurant — anything from waterzooi in Belgium, brodetto in Italy, or crab soup in Maryland. A lot of times I think I’m being virtuous by staying away from a fat-laden steak, but truth be told, I make up for the calories and cholesterol with all the cakes and pastries I can’t resist afterwards. I do really love fish though, and am always ready to try something new. When I ordered this fish soup at dinner one night on my recent trip to Provence, it came complete with three shells resting on top – unlike any other I’ve ever eaten.

If you’re thinking they look similar to snails, that’s because they are a kind sea snail. They’re called “whelks” and they’re found all over the world, even in New Jersey. They’re commonly eaten in Europe, and the Japanese like to use them in sushi. Some varieties are poisonous however, so don’t gather them on a beach and try to cook them if you don’t know what you’re doing. If you want to read more about them, you’ll find a wealth of information here.

Actually, they taste a little rubbery and I can’t say I’d go out of my way to eat them. But they were part of this delicious fish soup I ate on my recent trip to Provence with Bliss Travels, and I certainly would go out of my way to eat this soup again. It’s a lot different from other fish soups I’ve eaten, partly because of the variety of spices used in the recipe. I bought some of the spices one day at a local market in the village, hoping to recreate the soup at home.

Wendy Jaeger, owner of Bliss Travels, explained that there are two kinds of fish soup – bouillabaisse and soupe de poisson. The one I ate (in the photos above) was neither, but rather a “nouvelle” interpretation. Soupe de Poisson is a fish-based broth, cooked with tomato, fennel, leek, saffron, and onion, and is typically strained after being pureed, Wendy said. It’s also served with croutons, aioli (kissin’ cousin to mayonnaise but with garlic) or rouille (spicier saffron mayonnaise) and shredded cheese. In the photo below, you can see the small bowls of cheese and rouille alongside my fish soup.

Bouillabaisse is properly made with fish from the Mediterranean only, Wendy said, one of which is rascasse (scorpion fish). First the broth, similar to the soupe de poisson, is made. Pastis, an anise flavored liqueur, is often added as well. Then whole steamed fish (sometimes boiled slightly in the broth — but never overcooked) are brought out on a platter, along with potatoes and other accompaniments. You then filet the fish you like and place a bit of each into your bowl of broth. The soup and sauces are replenished until you are finished.

The rich, red color in the fish soup pictured above comes from a variety of sources – a reduction of the shellfish shells, as well as the addition of saffron, tomato and sometimes red pepper. Not all fish soups have a red color, however, as you can see from the photos of fish soups I ate on other nights during the trip.

This was a bouillabaisse with freshly caught local fish, served with rouille and a slice of toasted baguette smeared with an olive paste.

Another day I ate a fish stew served with rice and vegetables. It included a bright red crayfish.

On my last night there, I chose this small casserole of scallops, shrimp and mussels as my first course — not really a fish soup in the traditional sense, but it deserves to be included because it was so delicious and beautiful too, with a crispy topping.

How I’d love to be sitting in one of those restaurants right now, enjoying one of those dishes. But in the absence of a flight to Provence, Wendy’s recipe for Soupe de Poisson will have to suffice. If you want to put on your traveling shoes, and you’re looking for a great holiday getaway though, check out Wendy’s upcoming trip to Paris.

Soupe de Poisson

courtesy of Wendy Jaeger, Bliss Travels

printable recipe here

“My Soupe de Poisson recipe is a hybrid, and has been adapted for the U.S. It is also much quicker to make. (I would never ever use tomato paste in France, but find it’s a necessity to use here.) What I have done is make a broth that we eat with just the accompaniments — or for more full and formal dining, it’s a broth that we can add fish to it, to make it into a quasi-bouillabaisse. I do not strain it, just puree it. I prefer the fuller feel with the lighter flavor. Mine is very light and vegetable oriented and I make a saffron and garlic aioli, because that is my preference and I am not a big lover of pepper.” – Wendy

¼ cup olive oil

7-9 small garlic cloves, chopped

1 ½ cups of chopped sweet onion

2 ½ cups of chopped leek, white and light green only

1 cup of chopped fennel

4 ½ – 5 cups tomato (peeled, seeded and chopped)

¾ cups of white wine

12 cups water (or fish stock)

3-5 Tablespoons of tomato paste, depending upon the flavor of the fresh tomatoes used above

Herbs:

Dried basil–optional

2 Tablespoons of fresh thyme, leaves only

¾ teaspoon of fennel seed

2 bay leaves

2 -2 inch strips of orange peel

¼ to ¾ teaspoon of saffron

salt and pepper

Fish:

16 ounces filet of skinned flaky white fish, such as snapper, sole or halibut

Optional additional fish for poaching (a variety of bass, halibut, scallop, shrimp, mussels…are all good choices)

In a large soup pot, heat oil, then add garlic, stir for a moment, add onion, leek and fennel. Cook over medium heat, stirring occasionally for 5-10 minutes until vegetables soften. Add remaining ingredients and bring to a boil. Simmer mixture for 45 minutes to an hour. Use an immersion blender to thoroughly blend, after removing bay leaves.

Add the whitefish and bring soup to a slow boil, check seasoning, adding salt if necessary. Boil until fish is done, five minutes or so. Break up fish into fine flakes with a fork, or by pulsing the immersion blender just briefly.

If using additional fish, poach the fish at the last minute and add whole.

Using wide, shallow soup bowls, place poached fish on bottom of bowl, ladle hot soup over fish, and serve with croutons, aioli (garlic mayonnaise with saffron, white wine, lemon and salt), and shredded parmesan or comte cheese on the table.

Tour France: Fall Vacation in Provence (Chateauneuf du Pape & Luberon)

Oct21

Tour France: Fall Vacation in Provence (Chateauneuf du Pape & Luberon)

We arrived a few days ago. The weather has been crisp and cool, with sun just at the right times.

Paris: Walking and photographing.

The vines were changing when we arrived in Provence.We tasted in Chateauneuf du Pape –after a gourmet lunch in the village –filled with top wines. Thank you Andre!Tarte Tatin. Though not a “Provencal” recipe, is quite common in fall. Apples are everywhere.

And a walk through the “mines” where the Provencal pigmentation is found. That’s what gives the buildings in Provence their wonderful and characteristic colors.Come with us in May for our Provence trip. Contact us if you’d like more information. Only small groups. No buses. Custom itineraries and flexible schedules. Plenty of independent time as well as much to do with us if you choose..

Tour France: Gourmet Travel & Provence Picnics

Aug27

Tour France: Gourmet Travel and Provencal Picnics

Warning: Drooling likely. Have snack handy.

Anyone who’s going to France is aware of the reputation France has for outstanding cuisine. The produce, the cheeses, breads, desserts, even meats are world renown. One of the single best ways to experience what France (and more specifically) Provence has to offer is to make and/or join in for a real picnic. Here are some photos of our absolute favorite picnic lunches. Some are self made. Some are offered by tiny out of the way auberges, and some are custom from our chefs. Try not to drool on your screen as you scroll through these mouthwatering treats.

Roast pork (from the farm) with rosemary potatoes, and house made goat’s cheeses

Wines, proscuitto, peppers, zucchini all made up the meal as we sat at this gorgeous mountain top locale.
Prepping for our own picnics in a local kitchen

If you’d like to experience one –or more– of these culinary fantasies, contact us now. We have ONE room left on our October Fall Foliage trip to Provence (and Chateauneuf du Pape) and we are booking rooms for next May in Provence!

October in Provence and Chateauneuf du Pape

Jul20

Bliss Travels

wendy@blisstravels.com

609 462 6213

http://www.blisstravels.com

Bliss Travels News (Blog)

Welcome to the Bliss Travels Newsletter

Bonjour from France!

Summer is in full swing and we have some exciting photographs to share. Don’t miss our October trip to Paris and Provence, where we will highlight Chateauneuf du Pape, fall foliage and the beautiful Luberon region of Provence. Photographer Anthony Bianciella will once again partner with us on our exciting adventure. Off the beaten track, insider experiences…And the chance to preserve those memories with spectacular photographs.

Wine & Photo Pairing

- like wine and cheese but lasts longer!

Fall Foliage

Provence (Chateauneuf du Pape) & Paris!

Join us on this one of a kind trip to the wine region of Châteauneuf du Pape. We’ll explore delicious wines, dine in wonderful authentic locales, visit beautiful villages and take amazing photos

Our October trip is designed for those who like to learn a little while they enjoy the finer things in life. All along the journey, we will provide information about the region, details about French wines and French cuisine and even help you take great photos of the experience so you can bring your memories home with you.

Our low-key approach is like having a friend with special expertise traveling with you as you explore these spellbinding destinations. As a small group, you will have personalized attention and the level and type of activity that you prefer. No prerequisites to join this trip! Your desire to see and do things that most tourists never get to experience is all you need! Whether you are a novice or expert –photographer or wine lover — this trip is something special. (Don’t believe us, look at our client testimonials.)

Just sit back and enjoy the ride. We’ll help you navigate the beautiful landscape and ensure that you will see and experience things that only an insider could see and do.

For more information and a full itinerary, please visit our website at Bliss Travels (www.blisstravels.com).

What some of our most recent clients say:

” We really had a great trip, you made it all come together so nicely, picked a perfect hotel and a fantastic mix of restaurants. You made all of the planning so easy and stress free. The tours of the sites, gardens and museums was perfect … we feel that we really got to “know” Paris in just a few days.
Thanks again … we look forward to planning a return trip with you…” (BB, Stamford Conn. June/July 2012)

“I had a super time and the whole adventure was a wonderful experience. From the tours, site seeings and all the delicious food. I will always have great memories of my vacation in France. You made it all happen for me. Thank you very much for everything.” (WR, New Jersey June/July 2012)

We hope to see you soon!

Wendy Jaeger

Owner, Bliss Travels

In This Issue

October in Provence

Wines: Chateauneuf du Pape

Quick Links

Bliss Travels

Bliss Travels News

Tour France

wendy@blisstravels.com

The Wines of Chateauneuf du Pape

Chateauneuf du Pape has world renown red wines, full of flavor. Grenache is top grape here! Big wines! Not many people know that they also make truly excellent whites. The wines themselves are made from a selection of 13 grapes and each winemaker has his own combination. What a treat to try! Imagine visiting in fall just after harvest. The perched village with castle ruins surrounded by brilliant fall foliage, and the crisp fall air perfect for leisurely walks and sightseeing. wendy@blisstravels.com

Save $200	per room on either Christmas Week in Paris or May trip to Provence if you book before September 1, 2012. Contact wendy@blisstravels. and put “$200, Early Booking” in your subject line.
Offer Expires: August 31, 2012

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Tour France: Culinary Bliss

Jul3

Tour France: Culinary Bliss!

Our trip highlights always include culinary adventures. This trip is no exception. A spectacular tasting menu, a private luncheon, even a special cafe…whether formal or casual, it’s truly Bliss!

Foie Gras…compote….what more can we say?Marscapone ravioli with parmesan foam make the perfect accompaniment –Tomatoes and an incredible fresh ceviche in an almond milk…squab, cherries, and rhubarb….

A nice finish to the day!

Bliss Travels News

The world of travel to Provence, Paris, Burgundy and other outstanding destinations

Category Archives: all inclusive trips

French Wine Tasting: Tour de France of Wines in NYC

Bliss Travels….To Bordeaux and Barcelona. Tour France with us!

A Photographic Tour of the Best of Provence (One of the Regions of France)

Top 6 Reasons to Visit Provence

Tour France: French Wedding Style Mythbusters Blog about Bliss Travels

Myth 1: Destination Weddings are more expensive than domestic weddings

Myth 2: Destination Weddings are more complicated than domestic weddings

Myth 3: You must either celebrate at home (with family and friends) or abroad, and miss out on family and friends

Myth 4: Destination weddings follow a cookie cutter format

Tour France: Goat Cheese Salads (Chevre Chaud)

Tour France: Caio Chow Linda Blogs about Bliss Travels (Recipes included

Reblog: A “Whelk-come” Fish Soup by Caio Chow Linda –

A food blogger traveling with Bliss Travels our October, 2012 trip to Provence in October.

Our recipe is below. –A Bientot, Wendy

Tour France: Fall Vacation in Provence (Chateauneuf du Pape & Luberon)

Tour France: Gourmet Travel & Provence Picnics

October in Provence and Chateauneuf du Pape

Tour France: Culinary Bliss

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Myth 1: Destination Weddings are more expensive than domestic weddings

Myth 2: Destination Weddings are more complicated than domestic weddings

Myth 3: You must either celebrate at home (with family and friends) or abroad, and miss out on family and friends

Myth 4: Destination weddings follow a cookie cutter format

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Reblog: A “Whelk-come” Fish Soup by Caio Chow Linda –

A food blogger traveling with Bliss Travels our October, 2012 trip to Provence in October.

Our recipe is below. –A Bientot, Wendy

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