strasb

First day

Arrival, transfer to the hotel in Strasbourg.

Fascinating beauty boating on channels of evening Strasbourg is accompanied by the Russian-speaking guide.

Dinner is at the famous restaurant A Maison Kammerzell located in the oldest building of Strasbourg. The chief of restaurant is known including the fact that he has made the first traditional Alsace shoukrout with fish, instead of classical “with meat”. And it’s a really advance if to mean resistant local gastronomic addictions. http://www.maison-kammerzell.com/

Second day

Day will begin with foot walk across Strasbourg, accompanied by the Russian-speaking guide. During three hours you will see the main historical sights of Strasbourg and you learn secrets about which don't write in tourist reference books.

Lunch in historical cafe Brant, once being most popular place of meetings of students of the Strasbourg university. Now the cafe serves breakfasts and lunches for the most respectable public of the city. http://www.cafe-brant.fr

Visit of the oldest and biggest wine cellar in Alsace – Cave Historique des Hospices de Strasbourg constructed in 1395. From here, as it is considered to be, and history of the Alsace wines begins. http://www.vins-des-hospices-de-strasbourg.fr

Visit on a farm Lucien Doriath on production of foie gras , a master class in preparation of a delicacy, and of course, tasting accompanied by the corresponding Alsace wines. http://www.lucien-doriath.fr/les-foies-gras/index.php

Transfer to Colmar. Accommodation in the hotel. Dinner is in one of typical Alsace winstub.

Third day

Visit of winery Cave de Ribeauville. This winery isn't property of one owner, and represents cooperative. The winery makes excellent Gran Cru wines, amazing scintillating Cremant and other treasures. http://www.vins-ribeauville.com

Visit on private factory Madame Christine Ferber wellknown around the world on production of confitures where still all processes are completely carried out manually. http://www.christineferber.com/Christine-Ferber.html

Lunch in the restaurant Maximilien, the chef is Jean-Michel Eblin. The chief not just loves what he does, but adores. Because of this he hasn’t time neither for a TV-show, nor for other actions distracting from work at all. Many guests simply nearly cry, and the others cry over works of the chief with the gastronomic impressions overflowing them. http://www.le-maximilien.com

Visit of vinery Trimbach. World -famous and one of the oldest producers, the most significant name on the map of the wine road of Alsace. The family makes exclusive rieslings. We can tell that it is Romane Conti of all rieslings. Very important name not only in the region, but also around the world. http://www.trimbach.fr/en/

Excursion across Colmar accompanied by the guide.

Dinner in the restaurant Jy’s, the chef Jean-Yves Schillinger is the son of well-known chef in Alsace. Jean-Yves has spent many years in New York, and having absorbed the cosmopolitan ideas and moods, comes back home to open restaurant with kitchen in style a fusion. The chief has received the second star of Michelin in 2015. http://www.jean-yves-schillinger.com

 Fourth day

Visit of vinery Klur. Couple Clement and Francine Klur make the wines only within bio-dynamic technologies. Couple is jealous fighters for a healthy lifestyle into which the motto "wine every day" quite fits. We support it and we invite you to learn what is biodynamics in wine business and what bio-dynamic vineries differ from usual in. The owner will tell you about it. http://www.klur.net

In the same place the lunch a la a buffet accompanied by Klur wines during which mister Klur and the French chief and the ideologist of this program Michel Magada will tell you that with what and why, will take place.

We will finish ours "the wine road" by a visit on winery of one more world famous producer- Domaine Paul Blanck&Fils where rare and very interesting wines, such as, for example, Paul Blanck Cru Furstentum are made. http://wwwblanck.com

Gala dinner at Auberge de L'ill restaurant, the chief Marc Haeberlin is a chief in the fourth generation.  His kitchen is century gastronomic traditions of Alsace in innovative execution, and the restaurant and the hotel which cope a family, perhaps one of the most beautiful and cozy not only in Alsace, but also in all France. Three stars of Michelin. http://www.auberge-de-l-ill.com/en/

 Fifth day

Return home.

Depending on departure time, the program can be expanded.

Group: no more than 15 persons

The language of program: Russian

Cost of participation: 1700 euros without flight.

We give support to acquisition of air tickets.

The price includes:  accommodation in the hotel 3* and 4*, transport and excursions, guide services, breakfasts, lunches and dinners within the program, all tastings accompanied by wines, according to the list of the program.

The price doesn’t include: air flight, the health insurance, visas, individual transfers, placement in the single room, personal expenses, expenses out of the program.

  • Changes with full preservation of its intensity and level of the planned actions can be made to the program.
  • At will your visit to Alsace can be increased by term as prior to the beginning of the main program, and later. The proximity of Alsace to Switzerland, Italy, Germany, Luxembourg, etc. considerably expands the borders of your new impressions.

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