I am very honored to accompany you on this journey to Paris, which remains for me one of the cities I love most in the world for its culture, beauty and above all its food culture.

I love living in Vancouver, my home for the past twelve years, and if there is one thing I miss about my home country it is the pace of life with its focus on food.

My idea for this tour is to share with you that experience as we take in the special atmosphere of Parisian bistros.  Through plentiful wine and delicious food, you will experience five very intense days focused on life in Paris.

I look forward to seeing you in Paris and hope that you return home with special memories of a very unique experience.

Warm wishes,

Alain Raye, Chef and Co-owner

Download the program flyer : Bistronomy Tour de Paris_flyer_Final (3)

TRAVEL DOCUMENTS

• A VALID Canadian passport is required.   Passports (and  if required most Visas) should be valid for at least six months beyond date of scheduled return.
• Ensure that there are two blank pages in your passport so that any required visas or permits can be attached.
• Travel outside of Canada requires infants and children to have their own passport (and if required, Visas)
• A VALID Canadian passport OR Canadian Resident Card will be required for re-entry into Canada.

VISAS

• Travelers are responsible for securing and fulfilling visa and passport requirements to enter/exit a country. For details on each countries specific requirements please visit CIBT’s web site at www.ca.cibt.com
• IF YOU ARE TRAVELLING UNDER A NON-CANADIAN PASSPORT PLEASE ADVISE YOUR TRAVEL ADVISOR AS YOU MAY HAVE DIFFERENT REQUIREMENTS. For  Non-Canadian passports, please visit CIBT’s web site at www.ca.cibt.com.

Note -  Entry to another country may be refused even if the require information and travel documents are complete.

We’re still finalizing the last few details, but if you love real French food, you won’t want to miss this very special “bistronomy” tour of Paris to be led by renowned French chef, Alain Raye of award-winning La Regalade Bistro in West Vancouver, and Cafe Regalade, in Vancouver British Columbia.

I will post more details shortly, but in the meantime, here is what we know:

• Tour begins and ends in Paris
• September 10 – 15 2012, 5 days, 6 nights
• Tour host:  Chef Alain Raye
• Accommodation and breakfast in upscale, chic boutique hotel on the Left Bank, close to upscale shopping dining, museums and sightseeing
• Lunches and leisurely dinners, with wine, per the itinerary
• Tastings galore
• Traditional and street markets
• Hands-on cooking class with a Parisian master-chef

Participation is limited to just 12 people, so don’t delay!  If you would like to be notified when arrangements are complete, please contact me so that I can ensure you are kept informed.

If you are not sure what to buy your loved one for Christmas or Valentine’s Day, isn’t this something you would like to look forward to together?

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With my worldwide network of Virtuoso connections, I can provide you with:

• Customized travel experiences
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• Trust and confidence.

My friend Isabel, a busy and successful Architect in Madeira, Portugal, made a delicious dessert for our farewell dinner in August.  She called it Chocolate Brownie.  You might call it Molten Chocolate Cake.  I call it scrumptious.  So, obrigada Isabel, obrigada Skype Chat for the recipe, reproduced here exactly as received.  Sorry, there are no pictures – we were too busy enjoying to think about finding a camera!

Chocolate Brownie Cake – courtesy of Isabel Correia Mendes

• 250gr dark chocolate
• 200gr butter
• 100gr flour
• 150gr sugar
• 8 egg yolks
• 5 egg whites

Melt chocolate with butter in a double boiler.  Stir the yolks with the sugar until a white dough. Stir the egg whites until stiff.  Join the butter dough with the chocolate dough. Involve egg whites gently. Mix together flour. Reserve in refrigerator. Bake for 7 minutes at 180 degrees in buttered ramekins.  This amount serves about 8 people.

Isabelle makes a batch to keep in her freezer so that she always has dessert on hand.  I made it to take to friends on Friday night and it was a huge success, so I hope you will enjoy it.  Tip:  don’t think about the calories or if you do, cut out sugar for a week afterwards.  I promise – this dessert experience will be worth the sacrifice!