Tasting BBQ in Josphine's Bathtub

So who is Josephine and why were we in her bathtub? Josephine was Napoleon’s Creole wife and her “bathtub”, surrounded by an interestingly shaped coral reef, is an almost-perfect circular hole resembling a giant, natural hot tub. Situated on the Atlantic side of the Caribbean island of Martinique, legend has it that it was a favorite bathing spot of the future empress who grew up here on a sugar cane plantation. True or not, it’s a delightful site and a favorite of locals and visitors alike.

The Forks visited Martinique in May for the annual Gastronomic Week held in the seaside town of Sainte Marie. Our mission was to learn if this magical island offered enough culinary experiences to tempt – and satisfy - foodie clients. The answer is yes! More

In Normandy there are no vineyards, only miles and miles of apple and pear orchards. In autumn, the scent of ripe juicy fruit permeates the countryside air. Most apples and pears wait to be plucked from the trees, but some bitter pears are purposely left to drop to the ground, carpeting the Bocage Domfrontais. Because the fallen fruit - an unusual tart, fragile pear - is quick to spoil, it is swooped up from the ground as soon as possible. Then these unique pears are immediately pressed into juice to yield two of France's most distinctive drinks: poire Domfront and calvados Domfrontais. October and November are the busiest times of the year at this Site of Exceptional Culinary Taste in the Bocage Domfrontatis of Normandy, located about half an hour south of the iconic Mont Saint Michel. More

Join us on this adventure that is fit for a King. The culinary journey begins at Versailles and continues on through the lush Normand countryside and Brittany's seaside ports. Meet the local people and discover their methods of production using time-honored traditions, talk with producers and growers, prepare local cuisine and savor the quality of exceptional products from Brittany and Normandy. More

This culinary pilgrimage to Provence will unveil different facets of local ingredients, broadly expanding your knowledge of French food, the countryside, the people and their methods of production. We'll have intimate conversations with producers and growers, be welcomed by great chefs of the region, prepare local cuisine, dine in local and Michelin starred restaurants, visit olive orchards, vineyards, and candy workshops. More