It is at the famous winter sports station of Verbier that we can discover the charming country cottage / chalet Valaisan of Roland Pierroz, one star Michelin. His creative valaisan cuisine, taking a lot from his Italian origins, where the expression of the aromas is usually born out of the simple juxtaposition of certain ingredients. Let's discover in his suite, the workshop of the artist Mafli whose paintings decorate all the place, an exposition of Russian icons, of whom he is a fervent collector, and we will understand better how this creative process gets on the way. After having visited his 65.000 –bottle cave, let's discover the incredible Swiss vineyards.

Ocres, the cicada-airs, the fragrance of the lavender fields, the taste of olive oil as well as the vintage wines of sun-laden sloppy vineyards. At the heart of the Var, at Lorgues Clément, Bruno skilfully and smartly managed to create one of the best tables of France, a restaurant where everlasting friends, such as the Bocuse, Troigros, Ducasse, Vergé, Loiseau and all the others heartly come and join, as is reminded by the huge Fresco at the entrance, saying: share the bread, the wine and the truffle.

The House Pic is in Valence such an institution and up to now, it has been and is still a family matter, awarded the 2 Stars Michelin. Let's discover this Drôme, one of the most beautiful vineyards of France, with its Past plunging its roots deep down into our History, the eccentricities of the henceforth worldwide famous horse factor. Let's take a rest and relax on a bench and let ourselves be carried high up to the romanticism of the lovers of Peney. Why not relish at last an aubergine- tomato Charlotte, and then let's spray of these famous Rhône coasts, their well-known beef strata along with goose-liver, with ermine tiny vegetables.

Huge and colossal bosoms of Verdon, not far from the famous village of la Fayence, Moustiers- Ste-Marie, here is Trigance. Inheritor of a never ending medieval tradition, this village built, like an eagle's nest, and 800 metres high in altitude, is dominated by a millenary Fortress, that is the Castle of Trigance. While sipping a n Hippocras, mulled-wine cocktail in the stoned dining room, we expect, at any moment, to see a knight of Malte rise into view. Let's eat with such a relish a pancake of Norwegian haddock, marinated in fennel and fresh vegetables, all of which is followed by an incontestable lamb square of the Alpilles crusted with culinary fresh herbs.

On the heart of the black forest, not far from the Baden Baden and its casino, stands a hotel-restaurant with 3 stars Michelin, the Traube Tonbach. In this hunting region, the chef Harald Wohlfart recommends a medallion of roe-buck with red cabbage, mushrooms and cepes, then we will join the Mediterranean to relish a grilled spiny lobster, a risotto with safran and a sauce pistou. We might, as well, have the choice of a calf's head in this very rich region where traditional dishes are cooked.

It is at Tours, the heavenly garden of France and the capital of Tourraine that we can meet Jean Bardet whose restaurant is located at the heart of the city despite its rural look. It is one of the most frequented Gastronomical steps to follow in France. In the middle of 600 Aroma plants and vegetables and a large number of fruit trees, Bardet recommends such a refined and simple cooking at the same time, where the products honoured are chicken eggs cracked on fresh vegetables.

Strasbourg, the town symbol of the European Community, welcomes, in the heart of an extraordinary garden in the very town centre, a chef thrice starred in a beautiful all-shaded house. Antoine Westermann will spoil us with a ray garnished with mushrooms, or will transmit to us the family recipe of baeckhof. And then, we might visit Yvonne, an undeniable address in the town centre where we will discover some Alsatian traditional products.

On the Riviera, at the Hinterland of Nice, St Paul de Vence has not changed at all since the Renaissance. Its ochre walls and its pink roofs are such attractions to artists, poets and writers of the periods between the two wars. At the space shaded with plane-trees, where the bowling players have their game, we can't but think about Yves Montand. Let's follow then his footsteps to the Colombe d'Or, an authentic institution where we will be able to relish delicious small stuffed food of Nice. After a visit to the Maeght foundation, where all the lovers of Modern Art are welcome, we will dine quite calmly and serenely of Mas d'Artigny, a traditional Stockaficada, in the way they used to do it in Nice, re-visited by the Chef Arthur Dorshner, to finish then with a delicious raspberry puffed-pie. To top it all, let's at last enjoy a last glass of the Vieux Cagnes all within reach, as it is the sample piece of the Mediterranean hanging out boroughs.

At the crossroads of Sologne, Gâtinais and Val de Loire, in an ancient posting house, with a thatched roof and half timberings all covered with virgin vines, Françoise Dépée is ready there to open doors wide to welcome us inside the hostel of the Templiers. Let's start with a mille-feuilles of liver with stewed apples, or an onion and parsley sauce with virgin oil followed by a Gâtinais chicken, all terra-cotta crusted, to finish with a crispy-crunchy pineapple covered with glazed coconut. Very near the Loire, with its pinky sand and its thousand castles, we will find the quite renowned museum of the crockery of Gien, as well as a museum of hunting and shooting in this region where, as soon as Autumn peeps in, the hunters close up and crowd hurriedly.

Surrounded by the forest of Rheinland, the ancient fortified castle of Stromburg has become once for all, thanks to the impulsive characters of Sylvia and Johann Lafer, a top class reference for the rules of good manners and etiquette. Let's have a relish of this larded liver, served on a rosette of caramelized apples, this roe buck's fillet cooked in the Indes-verbena vapour, these stuffed mushrooms with bilberries and glazed chestnuts, and to finish, the famous tête de nêgre done according to La Lafer! The convergence of tradition and history, the fortified castles, the vineyards, all make of the Rhine banks such a wonderful region. How many roads did this Austrian pastry-cook take, the media all adore him, it is the success story German style. Nowadays, it is The German Embassy in Paris which appeals to him and calls upon his services to celebrate the 10th. Anniversary of Berlin Wall Fall

Roger Souvereyns, a collector and a man of sense converts an old farm dating back to 1742, an ancient dwelling of the Bailiff of Steevoort, into a peace haven where gastronomy and lifestyle inter-relate quite harmoniously. In the eleven-hectare estate with kitchen gardens, vineyards and herbariums, all of which provide directly the cooking with the first-quality products, the Scholteshof surrounds you, at any time, of superb art objects, which intermingle with the valuable precious antique furniture, the goal of which is to offer a varied and cosy setting. Let's discover his cooking all quality-based on specific products so as to find out the authentic tastes, while preserving the natural flavours and aromas, all this thanks to simple preparations, such as these fillets sautés, truffles and goose-liver in carpaccio, or these roe-buck undercuts, pear in red wine and beetroots.

Montrueux, the jewel of the Swiss Riviera, already renowned for its Middle-Age castle of Chillon, its international jazz festival, has become altogether an essential gastronomical halt, thanks to the talents of the family Krebs, at the Ermitage, one star Michelin. At the border of the Lake Leman, there is a magnificent masterpiece, endowed with an attractive shaded park and a very beautiful garden. Son of a peasant, Etienne makes us discover his passion for the fresh products of his estate and recommends a creatively great market-cuisine, fine products served with mastery and courtesy.

Let's leave the Riviera to visit the hinterland of Cannes, and let's discover a peace haven with medieval accents at Auribeau-sur-Siagne: la Vignette Haute. Antique furniture and olden works of art decorate the rooms and the restaurant which opens up on a sheep-fold. And the chief Bernard is at our entire disposal to make us share his simple and fine cooking.

Very near Monaco, the station of Menton, brought into vogue at the beginning of the century, is a green town, enriched with eight exceptional gardens where we can look for some freshness in the midst of the luxuriant exotic vegetation. The architecture itself witnesses an ostentatious past heritage, and it is in one of its most prestigious De Luxe hotels that Charles Caruso welcomes us at the Richmond. He has made ready for us a royal Chrysophrys with Citrus fruit, the Citrus being obviously the Emblem of the town. To follow, we can enjoy the pannacotta, an Italian influence, as it was part of it until the XIVth. Century. It is by the way in Italy, between the sea and the

In the Dutch culinary world, the Manoir Interscaldes of Martje and Kess Boudeling is such a monument in gastronomy. The sea everywhere surrounds their generous Zélande and Martje, selects the best of seafood, to which it combines with the first-choice land products, it adds to all that its culinary know-how, so as to recommend a woman's cooking, all imaginative and refined. Our steps will then guide us towards Maastricht, so that we can meet another Dutch chef, Kasteel Witten The castle Witten (12th), is all surrounded by a three-hectare park, full of secular trees and picturesque domes, all bordered by the rapid flow of the Geul. The young chef Ralph Berendsen went through learning and strengthened his learning under the most renowned German cooking chefs, all of it before making proposals to the castle of an inventive type of food, where the sea takes the first and foremost most important place.

In the middle of the lavender fields and the odours of sun-drenched vegetation, of the giant sunflowers and the green grapeyards, rise up high and high the unique rocks of the Baux de Provence, a charming medieval village overhanging the valley. Founded by his grandfather, Raymond Thuillier, l' Ousteau de Beaumanière is an earthly paradise, heaven on earth, where André Charial makes us take the rocks and the Provence to and within our delicate palates, thanks particularly to his mouth-watering lamb square, or his lobster salad with white beans freshly picked at the kitchen garden, and to finish, his famous orange-soufflé pancakes

High from the crests, sumptuous panoramas file off under our sight, not far from the picturesque small village of Bormes les Mimosas, with its steep and slope lanes, its arched alleys and flowered gardens, let's have a stop at Ayguebelle. The Maures range plunges its last counterforts into the Mediterranean and unveils, in a roundabout and circuitous way of its creeks, a peace haven like a rocky and watery flower-vessel, to name the hotel des Roches and its exotic gardens. The daily fishing catch is directly served in our plates, with its pilchard sardines, its domestic beds with pastis. Let's finish with a relish of a spinach beet, pine-seeded covered tart., a Provençal specialty. At the distance from the Archipel of the Isles d'Or, an ecological paradise for migratory birds offers numerous small beaches.

In this pastoral small village of France-Montagne, Andréa and George Wenger have changed the Hotel de la Gare into a magical spot. His search for culinary simplicity has no equal apart from the feast he offers to the papillae of the fond-of-food people, as suggests this delicious stuffed onion with larded liver, just carved into a big dice and hardly held. Here is a very exceptional cook, out of norms, giving us a quite modern perspective to food, light, savoury, inspired from tradition and the products of Jura, a specialist allying the knowledge of wines and the harmony of the table service, a chef who promotes team work within his brigade.

Philippe Chevrier has created a magical place, just a few kilometres from Geneva, in his estate of Châteauvieux. He recommends a savoury and original cuisine, which awarded him two stars Michelin. In an open cosy atmosphere, he is professionally irreproachable. Let's tease the pike in the Geneva Lake at dawn, Let's discover the Swiss vineyards such as the Jazzman-vigneron, let's follow Philippe riding his Harley Davidson through the countryside, and last, let's take a rest in his companyin the smoking-room of the hotel, where you can enjoy a cigar, one of these passions among the others, to name only the chocolate and the Swiss watches, of course!

It is at San Celoni, at the foot of Monteseny that Angel and Santi Santamarria have created so much in the family house the Raco De Can Fabes, 3 stars Michelin. Let's follow up Santi in his kitchen in Barcelona during a demonstration against the ETA, then at the foundation Tapiès, the latter has handcrafted the plates and drawn the restaurant menu, on the ramblas, at his village market or more, at the very nearby harbour.

Pink village purring under its Citadel, not only pretty fishing harbour but also billionnaires' ships and thousands of tourists crowding at the cafés' terraces, such is St Tropez, the all over the world famous place with its midday sunshine and its midnight bathings. On the way to the Pampelune beaches, let's stop at the Bastide where we're welcome by Serge Cardaillac who going to make us enjoy his special Tournedos steak, garnished with heart of Provence, his tomato and artichoke fritters. As we're walking along the coast, let's stop at this olden pleasure-garden of Cap d'Antibes, the Bacon, a suburban place of refreshment, with music and dancing, which has become worldwide known for its famous bouillabaisse, such a delicious Provençal fish-soup. We'll end up with a chilled , raspberry-filled Nougat before taking a walk so that we might gaze at De Luxe yatchs, such as the Savorella, designed at that time for Ataturk.

in the Ava gardner suite, make the experience of a dazzling morning, the sea breeze gently stroking you, at Portofino, all the destinies get used to the lifestyle here. Why not walk, in peace with all things, all along the small portofino harbour.

On the hill of Fiesole, overhanging the valley of Arno and the town of Provence, stands the villa San Michelle, an ancient convent of tertiary franciscans, built in the XIVth. Century, this hotel shelters architectural treasures and frescos. Let's discover, with the chef, the delights of the Toscane cuisine, fritters of courgette-flowers with Pecorino, beef fillet of Chiana Brunello, all accompanied with a glass of wine from the nearby Chianti vineyards. A whole year won't be enough to find out about Florence and when it is a late hour of the night, let's sit down with the young Florentine facing the Ponto Vecchio to await the morning break.

The old-fashioned charm of the Italian riviéra since Albissola the city of the ceramists, famous from the 30s thanks to artists as Tulio d' Albissola, Lucio Fontana or later Bjorn. We shall make then to Savona, city of past in the beautiful architecture and in the rich museums tour towards the future with the ambitious construction site of the new port entrusted to the famous Ricardo Boffil. We shall discover it through Bacco and its inn and Anita, chef at home, a ligure cooking simple and fragrant; tempura of leaves of sages, doughnuts of stuffed anchovies, testaroli. With Claudio and his restaurant on the beach, rocked by the sweet music of waves, we shall discover a cooking of the sea to the plate that we eat raw and with fingers around a table where the originality competes for it in the conviviality.

Béatrice and Jacques Ribourel left behind their exciting urban lives; she worked before for the World Bank, he was a famous promoter, so as to settle in the Clape, a vineyard in an exceptional site overhanging the sea, just a few kilometres from the Narbonne beach. Deep in the heart of the vineyards, they have created a wonderful tourist attraction, gathering altogether a restaurant according to David Moreno's concept (1 star Michelin), vineyard-cooks, rooms, regional craftsmen, small museums, and temporary expositions. Sitting on the bench of meditation, they measure the distance covered and gloat over their success, the success of coming over the adventure of their wines Béatrice, acknowledged by a great number of chefs.

Geneva, quiet and majestic at the edge of the Lake which gives it a looks of bathing city from the arrival of beautiful days.

The Provençal giant stays in this blessed ground where grow vineyards, fruits, vegetables and truffles! Bruno takes us to Lulu's small house to sample thrushes, liver in grapes and mushrooms with the vintagers of the Ventoux in a warm and bucolic atmosphere. We shall follow him then to the famous market of Carpentras, the capital of this comtat Vénaissin, papal property with it's architecture historically rich which goes back up to the Roman empire. Moreover it is the cook of the pope who left one of its specialities: the berlingot. We shall attend the opening of the market of the black truffle and Bruno will have even the honor to be inaugurated by the confrèrerie of the truffle of the Mountain Ventoux.

Philippe Faure-Brac, the best wine-butler of France says " It has already happened to me to cry over when trying a wine, so much was the expectation and the award of this expectation present there at the rendez-vous." Since the creation of his Bistrot of the Sommelier, he has made us find out about the rarest, brand-new and the least-known cellar wines, such surprising wines, wines of the New World. Let's walk up into his footsteps, through the historical cellars of Moet and Chandon, flying over his vineyards, he recommends how to make the first-class choices AF, so let's listen carefully to his far-seeing pieces of advice, and even as far as the Ministries which appeal to his help and imagination so as to make the best selection of the wines for the different receptions.

Hélène Darroze, after her apprenticeship at Ducasse's, went up to Paris to bring us the generosity of its native Landes, where the family estate has been quite renowned generations. She has made a real hit with one star Michelin in a restaurant decorated by her cousin, all with much originality and brio. Let's find out about one of the rarest women at her furnaces, and in her footsteps, the brandies of her brother, the exceptional Alpage-pork dishes of Pierre Oteiza, Let us be carried along into the frenzied merry-go-round atmosphere of the Bayonne celebrations.

Since the sweet island of dear Brione in the heart of Tito, leave to the discovery of Istrie, a region of Croatia in the uncountable islands, in the coast decorated with colored city, to the small alleys which wind, at the houses of fair stone, at the small chapels and the beautiful churches, then the medieval villages perched by the inside surrounded with forest where hides a treasure: the white truffle said about Alba, the rarest and the dearest. It is moreover in these hills where we have to meet Névio and his mom in their romantic restaurant of 10 place settings which delivers us the recipe of its carpaccio to the white fresh truffle and the roquette salad of the garden or the other dough in truffles completely unforgettable. By the sea, it is the fishing which makes the menus of Nino as these delicious St Jacques in the campfire or these fishes cooked under bell in the fireplace.

On the majestic estuary of the Gironde, it is at Pauillac that the boat of Thierry Marx has taken him, to the castle of Cordeillan-Bages. He fell in love with the charming soil amidst the biggest vintage of Médoc, Pichon-Longueville, Lynch-Bages, this chef, a native child of Mesnilmontant, makes us find out about exceptional products, such as the pibale, the famous lamb of Pauillac or these simple yet quite famous pork legs with mushrooms.

From Epernay, capital of wines of Champagne we shall follow Bruno through the côteaux of this vineyards up to its subterranean cellars and will try to drill the mystery of this elixir which makes dream about the whole world. We shall discover with the famous pastry cook Dallet, the secret of the traditional pink biscuit of champagne taken away well from the boudoirs which we find today. We shall follow the wine growers in the hunting in the wood of Cormont where invites them every year a woman of exception, an owner of one of the last family houses of Champagne; Caroll Duval-Leroy. Two studed Parisian chef will accommodate the products of the hunting and the woods; Christian Pignol of the Relais d'Auteuil will treat us of ceps in foie gras and Gérard Besson of a famous wild boar in citrus fruits.

On the heart of the black forest, not far from the Baden Baden and its casino, stands a hotel-restaurant with 3 stars Michelin, the Traube Tonbach. In this hunting region, the chef Harald Wohlfart recommends a medallion of roe-buck with red cabbage, mushrooms and cepes, then we will join the Mediterranean to relish a grilled spiny lobster, a risotto with safran and a sauce pistou. We might, as well, have the choice of a calf's head in this very rich region where traditional dishes are cooked.

From Colmar, capital of wines of Alsace, let us leave to the discovery of this gourmands' earth gourmets among whom houses in the lively colors and the flowery balconies testify of the conviviality. Earth of art also just like the famous rétable of Issenheim of the museum of the city. After the vineyards of Barr, famous Faller, mother and sisters of Weinbach, make us discover too their vintage wines. It is Hubert Maetz, a chef of the Rosenmeer to Rosheim whom we shall follow of his suppliers, then in his kitchen to concoct white asparaguses in spices collected together, a farçi cock behind which Bruno in for a long time run or a delicious swwet with rhubarb.

Venice makes us dream, such a romantic town, so rich thanks to the architecture of the sumptuous castles, churches with frescos painted by the most renowned artists. We will join to eat mouth-watering fish, in the Isle of Torcello and its wonderful Byzantine basilica, we will meet a glass craftsman in his workshop at Murano, we will relish a venetian-style veal liver, or a famous tiramisu at the hotel Cipriani on the Giudecca, at last, we will taste the renowned carpaccio at the mythic Harry's Bar, otherwise, we might sip a cocktail bellini, while looking in the meanwhile at the Waltz of Gondolas.

Welcome to Deauville, the limelight station of the Normand coast, meeting place for all the Very Important People of the world, thanks to its casino and famous race-courses, all of which heartly welcome this week the American Film Festival. Let's go for walks all along the different boards and stages, let's stop lunch of seafood at the Ciro's, then let's dine at the Etirer, the restaurant of the Royal Hotel, let's relish with a royal fillet of smoked haddock with its mixture of nut oil and vinegar dressing, as well as its bloodwort and burnet herbs, why not do ourselves good with a grilled St Pierre with stewed onions, honey and fresh tomatoes. Let's not forget to sip a glass of Calvados right in the depth of the circle of stars.

Let's go for walks all along the shaded street bordered by Vonnas half-timbered houses. With the Blanc, the passion for cooking has always been a family matter, so deep in the heart of the Bresse, fond of sweet things, let's eat with relish a fattened- pullet fricassee, or a thick creamy salmon –caviar pancake, and then let's discover the undulating sceneries of the Mâconnais.

Cannes, all along the Riviera, its De Luxe hotels and its world famous International Film Festival, opens its doors wide for you. Following in the footsteps of a great number of stars who close up and crowd here, let's lunch at the Restaurant of the Hotel Gray d'Albion where we can appreciate the famous smoked haddock in salad, recommended by Jacques Chibois. Or let's enjoy the famous crusty-crunchy chicken "Gérard Depardieu" suggested by Mario at the Majestic. Let's go for walks all along the well-known Croisette overhanging the ancient village "Suquet" and let's avail ourselves of the smooth and mild evenings illuminated by wonderful fireworks let off the bay.

Let us follow Bruno through the gorgeous landscapes of Verdon's canyon, meet Jean's-Louis's Reinard's, storyteller and Provençal poëte, around one friends' tables where the big chief Jacques Maximin officiates. On the menu, the typical dishes of the farm of Palud-sur Verdon; stew of wild boar, brouillade of truffles, snipes, patrouillard in apples. Then we shall go back to the mediteranean through the domain of La Lieue and its Merovingian vineyard, Cuers where a grandma makes jams as her mother and mother's mother did before her … Finally we will discover the beautiful natural harbour of Toulon where Poupouche and his fishermen friends wait for us for a meal on the port ; mussels singed in Pastis cooked on a wheelbarrow, stuffed sardines, jeers of octopus … Big moments of friendliness to share…