Take a culinary journey through France with Regent Seven Seas
SponsoredDiscover the amazing culinary offerings in France on a luxury journey with Regent Seven Seas.
The atmosphere is warm and inviting. The air is filled with the sweet smell of freshly baked treats.
The soft chatter, the clinking of silverware and the hiss of the espresso machine create a symphony that is somehow invigorating and calming all at once. You are greeted by a colourful display of delicate pastries, meticulously crafted and perfectly arranged, each looking more tempting and delicious than the last.
From the classic croissants, macarons and eclairs to the lesser-known but equally tempting mille-feuille and tarte Tatin, an exquisite pastry selection is without a doubt the cornerstone of many French cafés.
But, what is it that gives French pastries that certain je ne sais quoi? French cuisine is known for utilising high-quality ingredients and precise techniques to develop the right balance of flavours, textures and aesthetics to create a sensory experience that is both pleasing to the eye and the palate. It is truly a celebration of the art of cooking and the pleasure of dining – a reflection of the country’s rich culinary history and its dedication to culinary excellence.
A brief history of French baking
The roots of French baking can be traced back to the Middle Ages when baking guilds were used to regulate the industry and ensure quality. During this time, bread was a staple food in France and was baked in communal ovens. Bakers would create their own bread recipes and would mark their loaves with a signature to distinguish them from others.
In the 16th and 17th centuries, French baking became more sophisticated and refined, with the emergence of pastry chefs who specialised in creating elaborate desserts and pastries.
It was during this Renaissance period that baking started to become elevated as an art form in France. Royal and noble households began to employ skilled pastry chefs to create lavish desserts for their pleasure.
As time went on, French pastry chefs continued to push the boundaries of their craft, experimenting with new techniques and ingredients to create even more extravagant and delicious desserts. One of the most influential figures in French pastry history was Marie-Antoine Carême, a renowned chef who elevated French cuisine to new heights during the 18th century.
He is credited with developing croquembouche, a towering cone of cream-filled pastry puffs. Widely regarded as one of the founding fathers of grand cuisine and French gastronomy, Carême emphasised the importance of presentation and aesthetics. His influence can still be seen in modern French baking techniques today.
How you can experience France with Regent Seven Seas
• Valletta to Barcelona
Seven Seas Voyager
Date: 29 May 2024, 10 nights
Ports: Valletta, Lipari, Sorrento/Capri, Rome (Civitavecchia), Olbia/Porto Cervo (Sardinia), Portofino, Monte Carlo, Provence (Marseille), Port, Mahon (Menorca), Barcelona
• Roundtrip London
Seven Seas Splendor
Date: 30 May 2024, 10 nights
Ports: London (Southampton), Saint-Malo, Brest, Lorient, Bordeaux, Biarritz (Saint), Santander, Gijon
• Amsterdam to Barcelona
Seven Seas Mariner
Date: 12 Aug 2024, 12 nights
Ports: Amsterdam, Bruges (Zeebrugge), St. Peter Port (Guernsey), Bordeaux, Biarritz (Saint), Ferrol, Oporto, Lisbon, Seville (Cadiz), Barcelona
• London to Oslo
Seven Seas Splendor
Date: 20 Aug 2024, 14 nights
Ports: London (Southampton), Saint-Malo, Falmouth, Waterford, Dublin (Dún Laoghaire), Liverpool, Belfast, Ullapool, Kirkwall (Orkney Islands), Lerwick (Shetland Islands), Alesund, Bergen, Stavanger, Arendal, Oslo
• Lisbon to Rome
Seven Seas Voyager
Date: 15 Sep 2024, 10 nights
Ports: Lisbon, Portimao, Seville (Cadiz), Granada (Motril), Ibiza, Mahon (Menorca), Toulon, Cannes, Ajaccio (Corsica), Olbia/Porto Cervo (Sardinia), Rome (Civitavecchia)
