Introducing:
Tour de France,
the Gourmet Way.

South-West France is a land of dramatic landscapes and unapologetically bold cuisine.

From the fortified medieval ramparts of Carcassonne to the green hills rolling toward the Pyrénées and the vineyards around Bergerac, this is one of the country's great culinary heartlands, where duck confit, cassoulet and sheep's-milk cheeses reign supreme.

Shaped by both Basque and Occitan traditions, the food here is rustic, hearty and deeply tied to the land. Expect full-bodied flavours, slow cooking, and a touch of southern warmth in every bite.

This is the slow-beating heart of France, where rolling vineyards meet volcanic highlands and medieval villages.

The Loire Valley is famed for its châteaux and elegant wines, while the Auvergne draws its character from ancient volcanic soil, giving rise to robust cheeses and rustic classics like Truffade and Potée Auvergnate.

A land of both refinement and earthiness, central France captures the unhurried rhythm of country life where tradition, terroir and time-tested flavours take centre stage.

Tucked along the German border between the Vosges mountains and the Rhine, Alsace is one of France's most distinctive regions with half-timbered villages, flower-filled balconies, and a cuisine where French finesse meets hearty Germanic warmth.

This is the home of choucroute garnie, flammekueche, and rich, savoury tarts, all matched to the region's celebrated crisp white wines.

Generous, comforting and unmistakably its own, Alsatian cooking is the perfect fuel as the riders brace for the mountains ahead.

This is where the Tour is won and lost, and where the cooking turns gloriously hearty.

Climbing from the rolling foothills of the Jura to the dramatic peaks of the Alps, this is high country built for cold nights and big appetites.

The cuisine matches the terrain: melting mountain cheeses, cured meats, and golden gratins like Tartiflette and Gratin Dauphinois, with lighter Provençal touches as olives, tomatoes and herbs — drifting up from the south.

It's a region that reflects France's diverse culinary soul in a single, satisfying mouthful.

The Tour concludes where all of France converges: Paris.

Famed for its grand boulevards, café culture and gastronomic excellence, the capital is where every regional flavour finds its most refined expression.

As the riders sprint down the Champs-Élysées, the city's kitchens turn out everything from flaky quiches and slow-braised bœuf bourguignon to delicate pâtisserie.

Elegant, timeless and quietly proud, Paris is the perfect place to end a journey that has been, from the very first kilometre, a celebration of French food.