Discover the Delicacies of Bordeaux

June 13 – June 20, 2025

Premium packages from $7,795

Winding through the vineyards of medieval Saint-Emilion

Uncovering the Treasures of 
World-Renowned Bordeaux

Join Sur La Table Culinary Director and travel ambassador Meredith Abbott as you journey through Perigord and Bordeaux, delighting in the culinary landscape of this rich, bountiful region of France. Learn about Périgord walnuts, Bordeaux wine varietals, and Bordelaise pastries.

Unearth key sites like Beynac Castle and the underground church of Saint-Emilion to put your culinary knowledge into historical context. Make memories and new connections as you fully engage your senses in the best of Southwest France.

Trip Itinerary

WHAT YOU’LL SEE, DO, AND DISCOVER

Expand your culinary expertise with hands-on workshops in creating canelés, blending signature Bordeaux grape varietals like Cabernet Sauvignon and Merlot, and preparing fresh, seasonal ingredients. Experience multiple farms in action and learn about the production of regional goat cheeses, caviar, duck, and goose products like foie gras, and truffle hunting. Witness a ceramics artisan in an exclusive studio tour and savor the world-famous wines of the Bordeaux region and traditional walnut-based aperitifs.

  • • Arrive at the Bordeaux-Merignac airport under independent arrangements and transfer by coach to Périgord

    • Take time to check into your accommodations and refresh before the opening event of the culinary journey

    • Enjoy a welcome dinner at the Michelin-recommended hotel restaurant, specializing in farm-to-table seasonal ingredients

    Included Meals: Dinner
    Accommodations: Hôtel Le Centenaire

  • • Start your morning with a guided tour of the old city of Sarlat, considered the jewel of Black Périgord

    • Take in the medieval streets, the Renaissance mansions, and the Cathedral, concluding your tour at the Saturday market

    • Enjoy lunch on your own, eating your way through the stalls of the Saturday market and finding the perfect spot for an impromptu "picnic"

    • In the afternoon, enjoy a private guided tour of Beynac Castle, the feudal fortress that played a pivotal role in the Hundred Years War

    • Journey on to a goat farm for a private tour with the owner and his 70 goats as you learn about the goat cheese making process — from maintaining the herd through to milking and aging

    • Sample famous Cabécou cheese, a flat and round goat cheese that demonstrates the flavor-changing properties of the aging process

    • Briefly return to the hotel and transfer by coach to a restaurant for a three-course meal showcasing seasonal flavors such as black truffle, walnuts, and protected-status Périgord strawberries

    Included Meals: Breakfast, Dinner 
    Accommodations: Hôtel Le Centenaire

  • • Begin the day at an organic walnut grove, where you will have a private visit to see and taste the workings of a traditional mill that processes the Périgord walnut into oils, liqueurs, and other local gourmet products

    • Tour a locally-owned farm that focuses on sustainably and humanely raising duck and geese and learn how some of the most famous French dishes like foie gras, pate, and confit are created

    • Enjoy a picnic-style lunch on the farm that showcases traditional goose and duck dishes of the region accompanied by a tasting of sweet wines that are classically paired with foie gras (Sauternes and Monbazillac)

    • Continue to Saint Léon Sur Vézère for a guided walking tour of this quaint village considered one of the most beautiful villages in France and home to craftsmen focusing on pottery, woodcarving, and sculpting

    • Break into small groups to enjoy a private visit to a pottery studio dedicated to making tableware for local restaurants where you’ll watch the artist in action for a turning demonstration

    • Take the opportunity to explore other studios in the village, including jewelers and sculptors

    • Return to the hotel where dinner and your evening are at leisure

    Included Meals: Breakfast, Lunch
    Accommodations: Hôtel Le Centenaire 

  • • Depart Les Eyzies for Bordeaux where you'll stop along the way at a truffle farm for a tour and tasting led by the owners

    • Explore the farm and gain an in-depth understanding of the “black diamond” industry, including a tasting of truffle butter produced on the premises

    • Continue on towards Saint-Emilion and stop for lunch at Neuvic Castle, where you can enjoy a meal created by local culinary students, featuring black truffle and an area wine appellation such as Bergerac

    • In the afternoon, visit a sturgeon farm in the heart of White Périgord on 20 hectares bordered by two rivers

    • Witness caviar production with an emphasis on sustainable practices, including a direct infusion of river water into the pools that are covered in solar panels

    • Sample three distinct dishes: caviar butter, sturgeon filets, and pure caviar accompanied by a sparkling wine

    • Settle into your accommodations in the Bordeaux countryside and enjoy dinner at the hotel

    Included Meals: Breakfast, Lunch, Dinner
    Accommodations: Château Fage

  • • Spend the day at a local Domaine of Saint-Emilion, taking in the views of the hamlet and flowering vines

    • Tour the cellars of the property and meet with the winemakers to learn more about their production, blends, and vintages

    • Come together for an entrecote lunch party alongside the grape vines where you'll enjoy a meal cooked in front of you on vine stocks, accompanied by wines from the property, including their Saint-Emilion Grade Cru Classé

    • In the afternoon, head into the city center and tour the medieval village before heading underground for a private visit to see wine cellars and a church from the 12th century that make Saint-Emilion a UNESCO World Heritage Site

    • In the evening, return to the hotel and transfer by coach to dinner at a local restaurant for a 3-course dinner

    Included Meals: Breakfast, Lunch, Dinner
    Accommodations: Château Fage

  • To accommodate more intimate, hands-on cooking experiences, the group will be divided in two. Group A will participate in activities prior to dinner as presented in order for Day 6 and Day 7, Group B will participate in activities prior to dinner in order of Day 6 and Day 7.

    • Start the day with an exclusive cooking class with the Saint-James Chef Sommelier where you’ll prepare four culinary specialties and indulge in your creations alongside a wine pairing for lunch. The menu will consist of seasonal ingredients that take advantage of the local harvest and regional specialties.

    • Transfer to a local vineyard for an overview of their specific terroir, a visit to their white and red cellars, and a cheese and wine pairing featuring the property’s signature vintages. Discover a collection of old cars, coopers’ tools, Toby jugs, and the “memory” of the Chateau, a cellar where a century of vintages sleeps.

    • Return to the hotel and enjoy a dinner all together at the bistronomic restaurant Comptoir de Sèze, featuring dishes such beef entrecote, fresh oysters, and Saint Emilion macarons

    Included Meals: Breakfast, Lunch (Group A), Dinner
    Accommodations: Hotel de Sèze

  • To accommodate more intimate, hands-on cooking experiences, the group will be divided in two. Group A will participate in activities prior to dinner as presented in order for Day 6 and Day 7, Group B will participate in activities prior to dinner in order of Day 6 and Day 7.

    • Start the day with a private baking workshop in Bordeaux where you'll learn to prepare two signature pastries, canelé, and Basque cake. Uncover the history and techniques of these emblematic recipes and end the workshop enjoying your own creations.

    • Take a digestive walk and discover the architectural wonders of the city with a guided tour to help you understand the history of Bordeaux

    • Enjoy lunch on your own, with recommendations from your local guide available from top spots seen along the guided tour

    • Head to a relaxing yet informative blending workshop at a local wine school. Learn more about the famous varieties of grapes in Bordeaux, such as Cabernet Sauvignon, Merlot, Sauvignon Blanc, and Semillon. Experience firsthand the art and science of blending, and design your own blend suited to your tastes. Cap the experience with a guided tasting of five Bordeaux wines with the Protected Denomination of Origin with a local oenologist.

    • Return to the hotel for time to refresh before the culminating event of the program

    • Toast to a successful Culinary Journey with a farewell dinner on a river cruise of the Garonne with a meal prepared on-board featuring fresh and local products such as melons, cherries, artichokes, and veal or cod

    Included Meals: Breakfast, Lunch (Group B), Dinner
    Accommodations: Hotel de Sèze

  • • Depart hotel for individual flights home

    Included Meals: Breakfast

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Discover the Delicacies
of Bordeaux

June 13 – June 20, 2025

8-Day Premium Travel Package from $7,795 pp

(based on double occupancy; excluding flights)

Questions? Contact our travel provider at 877-298-9677

FAQs

  • A deposit of $1000.00 (unless otherwise specified) is due to secure your space on the tour. Deposits are refundable up to 50% until 120 days prior to departure. Your deposit is due upon reservation. Your final balance is due upon receipt of your invoice, 90 days prior to departure. If you are making a reservation within 90 days of the trip’s departure, full payment will be required upon confirmation.

    Once you reserve your trip and pay your deposit, you will be sent a confirmation email with our Terms and Conditions, insurance information, and a Participant Information Form. Your Guest Services Advisor will reach out when it’s time to book airfare after a minimum of 10 travelers have enrolled on your departure. Final trip details will be sent roughly 2–3 weeks before departure.

  • To get in touch with your travel provider
    Email: reservations@academic-travel.com
    Phone: 1-877-298-9677 (M-F, 9am-5pm ET)

  • Airfare to and from the starting and ending point of the program is not included in the price to give you maximum flexibility in choosing your preferences for air travel. This way you can use frequent flier upgrades, depart from your airport of choice, or add pre- and post- trip extensions with no constraints. Please refrain from booking your airfare until your Guest Services Advisor reaches out to confirm your departure.

    All drinks (wine and soft drinks) are included in the trip price for all group meals. Any additional alcoholic beverages are not included in the program price.

    Tips to local guides, restaurant staff, bell staff, and drivers are all included in the trip price. Your Trip Leader and Travel Director are taken care of and will not accept tips. The only time tips are not included is during free time and meals on your own.

  • Chef Meredith Abbott is the Culinary Director and Travel Ambassador of Sur La Table. A Seattle-based, classically trained executive chef and chef educator, she fuels her passion for inspiring confidence in the kitchen with an endless curiosity and extensive knowledge across many culinary disciplines. True to the Sur La Table mission, Meredith encourages building cooking skills that translate to a lifetime of celebration at the table.

  • Our trips have a maximum group size of 25 people. They are large enough to meet new people with diverse backgrounds, but small enough to be on a first-name basis with everyone.

  • Solo travelers are welcomed with open arms and there are usually a good number of them on our trips. Group meals generally take place at medium to large tables, and our Travel Directors ensure that everyone is included in conversation. Because our trips are priced for doubles sharing a room, there is a supplemental cost for those who choose to have the privacy of their own room.

  • Our trips are designed to give our travelers special insight and understanding of the places we visit. The talks and commentary by our hosts and local guides are what make our itineraries special, and this kind of curated experience cannot be obtained on one’s own. For this reason, our trips generally do not incorporate long periods of free time during the day, although night times and some meals will be at leisure.

  • Travelers should be in good health and able to walk up to 2 miles (with stops) over uneven terrain and be able to navigate stairs unassisted. In city centers, we try to walk from place to place due to traffic restrictions and in keeping with our commitment to environmental sustainability.

  • Every effort will be made to try to accommodate any special dietary requests you may have. Please discuss your requests with us when signing up for a trip.

  • We’ll send you a detailed clothing and equipment list well before departure so you know what you’ll need. We provide the rest: comfortable accommodations, an engaging daily itinerary, expert trip management and access to people and places that will thrill and delight you.

  • Deposits will be 50% refundable 120 days prior to departure. Cancellation between 119-91 days before departure: 100% of deposit is forfeited. Cancellation between 90-61 days, 50% of the trip price is forfeited. Cancellation within 60 days of departure: no refund. You always have the option to transfer your deposit to a future Sur La Table Culinary Journey departure up until 90 days prior to departure with no penalty.

  • We strongly suggest purchasing travel insurance to help protect your investment and provide you with financial recourse should you face trip cancellation or interruption due to sickness or quarantine. When purchasing a policy, please consult with a trip insurance agent to review what COVID-19- related contingencies are covered. While we will do our best to recover any unused portion of your trip due to sickness, it is often the case that payments cannot be refunded. We recommend using our partner insurance provider, Travel Insurance Services, which offers three different policies for you to choose from.

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Space is limited to 25
travelers — reserve your spot today!

Please call us to inquire about this trip
1-877-298-9677