New tour : Truffles, wine, foie gras and duck
Truffles, wine, foie gras and duck is the theme for BKWine’s first tour in 2008. The company has just released the details for the program of this unusual wine and food tour. The tour is open to a small number of gastronomy enthusiasts and will take place on February 13-17, 2008.
The tour includes accommodation at a luxury chateau in the Bordeaux region, a morning with truffle, followed by a sumptuous truffle lunch, a gourmet workshop on how to prepare foie gras and other duck specialities as well as visits to a number of wine producers in Saint Emilion and Bergerac. Four dinners and three lunches, all including wine, are also in the package. The price for this out-of-the-ordinary four day tour is 1240 euro.
Britt Karlsson, founder of BKWine and organiser of the tour, comments on the program: “I have designed the program for this tour with the aim of giving the traveller some of the most exclusive and unique gastronomic experiences there are: truffles, foie gras and wine. And I am happy to be able to offer this at a very affordable price”.
Britt comments further on the program: “Spending a morning on a truffle hunt with a truffle dog is almost magical, and then sitting down to an all-truffle lunch is a very special experience. The other gastronomic high point of the tour is the workshop on how to prepare a foie gras – genuine duck liver”. Britt continues: “We’re at a country side duck farm where we will also get to taste many other regional duck specialities. Not to forget, of course, the four dinners we will have at the luxury Château des Vigiers chateau-hotel where we are staying.”
As always on the tours organised by BKWine, there will be several wine visits: both to the classic Saint Emilion district in Bordeaux and to the Bergerac region, which has seen a dramatic quality revival over the last ten years. All in all there will be six winery visits on the program.
The tour is also guided and led by Britt Karlsson, who has more than ten years’ experience of organising and managing wine and food tours. Britt explains her philosophy behind her tours: “I want people to learn more about wine and food and at the same time enjoy themselves. I put a lot of effort into designing the program, choosing the most interesting producers and making them varied and interesting. Since I am also a wine writer and journalist I am fortunate to have an extensive network of contacts that allows me to put together truly exceptional programs.”
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