Saveur the Journey

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Saveur the Journey Saveur the Journey is an outdoor adventure company specializing in culinary and cultural tours in France, Sweden, Japan, Italy, Argentina and the USA.

A few pictures from Saveur the Journey's Culinary Adventure to Lake Como 🇮🇹.
20/06/2024

A few pictures from Saveur the Journey's Culinary Adventure to Lake Como 🇮🇹.

01/05/2024

I just saw a $266 roundtrip non-stop flight from New York (JFK) to Paris on Norse Atlantic Airways come through my inbox from "Going" https://www.going.com/ (formerly "Scott's Cheap Flights"). The deal is for September-October 2024 and will probably only last a few days.

Saveur the Journey will be leading a Culinary Adventure to Provence, France September 6-14 and you could take the high speed train from Paris to Marseille, where the trip starts in under 4 hours...
https://www.saveurthejourney.com/product/provence-a-culinary-adventure-france-9-days-8-nights/

Saveur the Journey has 3 spots available for a Culinary Adventure to Lake Como and the surrounding valleys and mountains...
23/04/2024

Saveur the Journey has 3 spots available for a Culinary Adventure to Lake Como and the surrounding valleys and mountains of Lombardy June 7-15! Join us for an off-the-beaten path exploration of Lake Como led by Federica Pozzi, a native of the area, Gastronome and tour leader for the prestigious Slow Food University of Gastronomic Sciences in Bra, Italy!

www.saveurthejourney.com
Use coupon code SPRINGTRAVEL24 to save $500.

Lake Como 🇮🇹, considered one of the most beautiful Lakes in the world with aquamarine glacial waters surrounded by mount...
28/03/2024

Lake Como 🇮🇹, considered one of the most beautiful Lakes in the world with aquamarine glacial waters surrounded by mountains has long been a tourist destination. Join and Slow Food Gastronome for a unique small-group Culinary Adventure away from the usual busy tourist spots for an in-depth look at the cheeses, wines, salumi, fish, pastas, desserts, and culinary traditions of this amazing area! Plus hikes, boat rides, a private villa, and even an outdoor concert make for a full and enjoyable experience.

June 7-15, 2024
3 spots remain.

www.saveurthejourney.com

This was a pretty special meal at Le Moulin de Léré. You don't get a Michelin star for nothing...I went with French frie...
20/03/2024

This was a pretty special meal at Le Moulin de Léré. You don't get a Michelin star for nothing...

I went with French friends who play handball with the chef/owner so in addition to getting a few extra (and super delicious) courses, we also got to chat with Frédéric ("Fréd") at the end of the meal about cooking, growing vegetables, synchronicity, and life in general.
The food was amazing; carefully planned and executed, and always leaving you wanting more, just until the next course arrived!

.molina.moulindelere

A great trip skiing and eating our way through the Portes du Soleil 🇫🇷 with and . We had an exceptional group and all...
18/03/2024

A great trip skiing and eating our way through the Portes du Soleil 🇫🇷 with and . We had an exceptional group and all kinds of conditions. The food was top- notch, due to the incredible skills of . I am looking forward to next year already!

Good advice from , whose house I was staying at while scouting for Saveur the Journey Culinary Adventure to Provence th...
06/03/2024

Good advice from , whose house I was staying at while scouting for Saveur the Journey Culinary Adventure to Provence that will take place September 6-14. Also some nice pictures from Les Mourres (cool rock formations that used to be aquatic plants 25 million years ago). Yes that's snow in the distance!

A quick tour of the neighborhood in Marseille called "Le Panier" with a nice stop for lunch. Tapenade, a glass of Rosé, ...
06/03/2024

A quick tour of the neighborhood in Marseille called "Le Panier" with a nice stop for lunch. Tapenade, a glass of Rosé, Aioli (local dish of garlic mayonnaise with cod, vegetables), followed by a "café gourmand" (always order the café gourmand, it's an espresso with a selection of small portions of the restaurant's different dessert)!

A wonderful evening with Thibault, a former chef and sailor, who now has a project to deliver the best products of the r...
05/03/2024

A wonderful evening with Thibault, a former chef and sailor, who now has a project to deliver the best products of the region by sail boat! We chatted the evening away talking about food traditions (and their complexity), cooking professionally, sailing, and of course food as we enjoyed a bottle of Viognier and some delicious sea bass ceviche, seared tuna, bavette steak, and amazing desserts.

I am excited about collaborating with Thibault for an afternoon on board a sail boat, trying foods from the area, and as far away as Sardinia, for the upcoming Saveur the Journey Culinary Adventure to Provence!

Marseille 🇫🇷 in the sun.I am here in Provence doing a scouting trip of sorts for the upcoming Culinary Adventure with Sa...
04/03/2024

Marseille 🇫🇷 in the sun.
I am here in Provence doing a scouting trip of sorts for the upcoming Culinary Adventure with Saveur the Journey, September 6-14. Luckily local guide and friend is the one leveraging her food connections to put this trip together and shepherding me through the experiences while she is leading a trip to Mexico for the Slow Food University of Gastronomic Sciences.

Hokkaido Japan ski/snowboard and food themed trip. Ramen, Sapporo beer tasting, Izakaya, Niseko area skiing. Not picture...
06/02/2024

Hokkaido Japan ski/snowboard and food themed trip. Ramen, Sapporo beer tasting, Izakaya, Niseko area skiing. Not pictured: all the relaxing soaks in a different onsen (thermal baths) everyday after skiing.

Kaiseki style dinner at the onsen resort where stayed during the Japan Ski extension trip. The food was amazing in all a...
01/02/2024

Kaiseki style dinner at the onsen resort where stayed during the Japan Ski extension trip. The food was amazing in all aspects, perfectly prepared, plated, sourced while being creative but not pretentious. It was all delicious, but my favorites were the bluefin tuna with house made smoked soy sauce and the soft roe soy milk custard!

Skiing Hokkaido, Japan and enjoying the great snow, food, and onsens.
25/01/2024

Skiing Hokkaido, Japan and enjoying the great snow, food, and onsens.

Last day to save $500 or more on your next Culinary, Hiking, or Ski vacation with Saveur the Journey. Sale ends today (D...
09/12/2023

Last day to save $500 or more on your next Culinary, Hiking, or Ski vacation with Saveur the Journey. Sale ends today (Dec 9) at midnight EST. Use code STJFALLSALE23 when you pay your $500 deposit and save $500 on the final balance of your trip!

Bookings have been strong, but we still have some open spots on some our trips.

Now accepting booking for 2024 and 2025. www.saveurthejourney.com

"Double your money" sale ends at midnight EST on December 9, so you have just one day to save $500 on your next Culinary...
08/12/2023

"Double your money" sale ends at midnight EST on December 9, so you have just one day to save $500 on your next Culinary or Ski adventure with Saveur the Journey! Use code STJFALLSALE23 when you book.

Now accepting booking for 2024 and 2025. www.saveurthejourney.com

06/12/2023
The snow has arrived in the 🇫🇷&🇨🇭 Alps at the Portes du Soleil ski area, and Avoriaz resort will open this weekend!We ha...
28/11/2023

The snow has arrived in the 🇫🇷&🇨🇭 Alps at the Portes du Soleil ski area, and Avoriaz resort will open this weekend!

We have a few spots left on our small group ski/snowboard and food themed trip March 8-16. Enjoy a luxury chalet, professional guides and instructors, fantastic food (Raclette, fondue, tartiflette, local sausages, crusty baguettes, croissants, charcuterie, winter salads, mountain trout, etc), and great wine while skiing one of the largest ski areas in the world.

Click the link in the bio to see our sale, and use coupon STJFALLSALE23 to save $500!

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"Raclette" is dish of French/Swiss origins that is typically made with a cheese of the same name. On last year's Saveur the Journey ski trip to the Via Lattea, on the border of France and Italy, @letscooktogether_torino and @simo_arnaud discussed the possibility of making Raclette with Italian cheeses. I particularly liked this discussion for several reasons. Firstly, it pitted Italians pride ("Italians cheeses are better") against Italians' sense of food traditions (highly important). So we have Simone choosing to defend the traditions of France and Switzerland, even though it goes against his sense of Italian pride in some way (by not accepting an Italian cheese for Raclette). Monica is much more open to changing traditions, and is happy to use an Italian cheese in place of Raclette. I also liked this discussion because even though Monica and Simone had only known each other a short while (though they do have mutual friends), they argued like brother and sister.

Fresh black truffles being shaved over "tajarin" pasta in the town of Barolo, Italy. Our Saveur the Journey group had just returned from hunting truffles in the woods nearby and then we got to experience this meal featuring the black truffles. "Tajarin" is a Piedmontese pasta typical of the Langhe region. It is made with flour and egg yolks, sometimes as many 40 yolks per kilogram of flour, which gives the pasta it's silky texture and bright yellow color. The pasta is thinner than tagliatelle and is cut by hand. The version we had was simply tossed in some butter and then loaded with the fresh shaved black truffle! #SaveurTheJourney #CulinaryAdventure

Do you know "Berthoud" ? This simple dish of melted "Abondance" cheese from the Haute Savoie region of France is extremely place specific. Abondance cheese (made from milk from the Abondance breed of mountain cow, located in the Valley of Abondance) is a delicious raw milk AOC cheese with a smooth, buttery flavor that is my personal favorite cheese of all time (a bold statement!). Abondance can only be produced in a very small area and the cheesemakers must adhere to strict regulations in order to call it "Abondance." Bertoud is a dish of Abondance cheese that is melted in a ramekin rubbed with a garlic clove and then covered with a dry white wine from Savoie (Ripaille, Crepy, Rousette), Maderia, and a light dusting of nutmeg. The ramekin is placed in a hot oven until the cheese is melty and bubbling. It is then served alongside small potatoes cooked in their skins, charcuterie, and a nice salad. While Bertoud is very easy to prepare, it is extremely hard to replicate outside of France. It relies on the incredible taste of Abondance cheese, which is, of course, best enjoyed in the region. Join Saveur the Journey July 1-9, 2022 for our Culinary Adventure to Haute Savoie to taste Abondance cheese, Bertoud, and so many other amazing dishes found in this delicious region! #SaveurTheJourney #CulinaryAdventure

Jason find the Japow at Tokachidake 🇯🇵. #saveurthejourney #japow

Arctic Grayling in the wilds of Swedish Lapland returning back to the river. Known as the "Lady of the river" for their beautiful and brightly colored dorsal fin, these fish take dry flies aggressively and are good fighters. #saveurthejourney #swedishlapland

A specialized machine for shredding marinated and grilled squid into delicious jerky-like strips which are dried and often served as a snack before a meal. They are full of flavor, slightly sweet, and pleasingly chewy. These were something that despite their somewhat bizarre description were enjoyed by everyone on the trip. #saveurthejourney

"Kokkaffe" is Swedish boiled or "cooked" coffee made over an open fire often during a break from hiking, fishing, hunting, skiing dogsledding, or any other outdoor activity. The special Kaffepanna allows the grounds to stay in the pot and not in your cup. A coarse ground coffee is used and the "kokkaffe" is dark, strong, slightly smokey and delicious!

The Lavaux wine region of Lake Geneva in Switzerland. Great wine including lots of Chasselas!

Welcome to the Alps. Saveur the Journey is headed back to Haute Savoie France in a month for a Culinary Adventure.

Nick skiing the famous "mur Suisse" (Swiss wall) in the Swiss Alps during Saveur the Journey's ski and cheese themed trip last March. This slope is rated "orange" and often has moguls the size of Volkswagens.

Dumplings by hand. There is almost no limit to the amount of dumplings I can eat. Lily shows us the technique to make them.

Dinner high in the French Alps
Dinner high in the French Alps

Definitely one of the highlights of Saveur the Journey's Culinary Adventure to France was a meal high in the alpine pastures of the French Alps at "Les Cabrettes." This restaurant is located about 30 minutes of steep winding roads from the nearest village. There is no sign for the restaurant, but luckily Hervé, a butcher that I staged for, invited us and led the way. We arrived at the end of the road with high mountains and lush pastures rising all around us. The beautiful musical sound of cow and goat bells greated us as they grazed on the high alpine pastures for the summer. Les Cabrettes is one of only a few buildings up here but it known for its local specialities such as beignets de pomme de terres (fried potato pancakes), tartiflette (a gratin of potatoes, lardons, onions, and the delicious and creamy reblochon cheeee), and fondue savoyard (cheese fondue). Inside the restaurant was warm, cheerful, and packed (a reservation is a must). Far from electricity, gas lamps provided cosy light and Hervé made everything more cosy by serving up glasses of local wine. The restaurant was alive with French diners; one table of older gentleman happily singing away, while others joked, laughed, and carried on. We sat down to heaping bowls of salad, platters of charcuterie, more wine and lots and lots of hearty, delicious, French mountain food. After dessert and some homemade eau-de-vie we finally slipped outside into the cool mountain air where we could still hear the gentle pealing of the cow bells.

Drink "La Chèvre"
Drink "La Chèvre"

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