Aquitaine Caviar

Sturgeon were once plentiful in the rivers nearby, however after decades of overfishing the fish was on the verge of extinction. The sturgeons are more prized for their eggs than their flesh these days . Until the early 20th century, the eggs would have been fed to the chickens as there was little interest in the production of caviar. That changed thanks to foreign interest and the production has only grown exponentially. 'Caviar d'Aquitaine'

Slow Food and Slow Travel

A culinary tour is one of the best ways to see a new place, learn a bit of history and understand more of the culture. It's a multisensory journey...if you are looking for something a bit different, off the beaten path? find that countryside cottage or villa in the vines to cook your locally sourced products to enjoy that farm-to-table style life. If you should want to visit coastal oyster farms or the inland caviar farms...

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