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Food

France & Belgium: Craft, Chocolate & Cuisine

Brussels · Paris · Lyon

Subject
Food
For
Students aged 13 and above
Duration
9 days
Price
Priced to your group size and dates
Group size
Up to 25 students
Departure
Dates set with your school

Overview

The trip

France treats food as a craft and a cultural identity, and the French gastronomic meal is recognised by UNESCO as intangible cultural heritage.

In Brussels, students learn how cocoa beans become pralines at a chocolate workshop. In Paris, they bake bread and pastry in a hands-on class. In Lyon, widely regarded as France's gastronomic capital, they visit Les Halles de Lyon Paul Bocuse and the Institut Paul Bocuse to see how chefs are trained.

Learning outcomes

What students gain

Students will be able to:

  • Explain why the French gastronomic meal is recognised as cultural heritage
  • Describe the process that turns cocoa beans into chocolate
  • Trace how a large city's fresh food reaches shops and restaurants through a wholesale market
  • Compare French and Belgian food crafts

The price covers

What's included

Included

  • Return international flights from Nairobi
  • Hands-on cooking sessions and meals cooked or tasted during them
  • Educational visits and expert-led sessions
  • Expert guide
  • Transport within the route
  • Shared accommodation with breakfast
  • Visa appointment support where applicable
  • Safety briefing
  • 24-hour guide support

Not included

  • Other lunches and dinners
  • Entry fees outside the core programme
  • Personal spending

Itinerary

The day-by-day itinerary

The full schedule and quote come with your proposal.

3 trips

Other Food trips

Ready to design your next trip?

Tell us the subject, year group and rough group size. We'll come back within one working day with a trip outline and indicative costs, built around your curriculum.

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