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September 2026 - 6 days 

Register for 2026 and we will contact you when confirmed details, including dates and prices, are available. 

Join an unforgettable exploration of France’s most iconic gastronomic treasures – wine and cheese – through the lens of science, tradition and terroir. Based in the vibrant culinary capital of Lyon, this immersive tour blends hands-on experiences, expert insights and indulgent tastings to uncover the fascinating processes behind two of France’s most beloved exports. 

Dive into Lyon’s gastronomic heritage, see the cheesemaking process across a variety of cheeses, including Comté, from curd to cave and enjoy visits to local wineries. You will be guided through every step of the process, from the importance of animal welfare and milk quality to the intricate and unique production processes of various cheeses and the maturation (or affinage) of cheese. You’ll uncover the science behind smell, taste and sensory perception, all while enjoying exquisite cheeses and wines. 

Throughout the tour, you will be joined by Ned Palmer, acclaimed cheese expert and author, who will lead three engaging talks paired with curated wine and cheese tastings. Ned’s deep knowledge and storytelling will enrich your understanding of the science, history and artistry behind every bite and sip. 

Whether you're a curious foodie, a wine enthusiast or a cheese lover, this tour promises a deliciously educational adventure through the heart of French gastronomy.

In partnership with Kirker Holidays.

DAY 1: ARRIVE IN LYON 

Welcome to Lyon, the gastronomic capital of France. On arrival, check in to your centrally-located hotel which will be your base for the duration of the tour.

In the evening, you will meet your fellow travellers, tour leader and tour expert, Ned Palmer, who will give an introductory talk along with cheese and wine tasting, introducing you to the concept of the tour, the first stage of the cheesemaking process – the dairy animals themselves – and what to expect over the coming days.

Enjoy dinner together at a local restaurant, experiencing firsthand amazing Lyonnaise cuisine.

DAY 2: LYON – GASTRONOMIC HEART OF FRANCE

Today, you will explore what makes Lyon the culinary capital of France. Start your day at Les Halles de Lyon Paul Bocuse, an indoor food hall which is home to thousands of flavours. Built in 1859, this hall is a celebration of Lyon’s gastronomy. Try local delicacies such as quenelles, cheese from La Mere Richard, smoked salmon from La Maison Rolle and so much more to whet your appetite.

Afterwards visit the Cité Internationale de la Gastronomie de Lyon. Located in the restored Grand Hotel-Dieu, this space is dedicated to all the elements of dining apart from the food. It tells the story of the art of table setting, exemplary service and refined gestures, all with the aim to preserve this aspect of French heritage.

For lunch, you will head to a traditional bouchon Lyonnais to savour some of the traditional flavours of the region.

The day would not be complete without a visit to a fromagerie. Spend time sampling all of the amazing cheese on offer. By the end of the tour, you’ll be able to understand the processes by which all of these cheeses acquire their flavour profiles and textures.

In the afternoon, you will have your second talk from Ned, focused on the actual cheesemaking process, including cheese and wine tasting.

Dinner this evening will be at your own leisure.

DAY 3: LONS-LE-SAUNIER – COMTÉ CHEESE AND JURA WINES

After breakfast, you will drive to Lons-le-Saunier, an old spa town in the Jura region. Today is all about Comté cheese and Jura wines. You will start with a visit to a maker of Comté cheese to learn about how this globally-enjoyed cheese is made and the techniques and chemical processes involved which result in its characteristic nutty flavour. Afterwards, you will visit an affineur (someone who specialises in the ageing and maturation of cheese) at Rivoire Jacquemin, where you will find out about this next stage of the cheesemaking process, the environments different cheeses need and the effect this stage of the process has on the cheese’s chemical composition and resulting taste.

From here you will drive to Baume-les-Messieurs, one of the most picturesque villages in the region, for a delightful lunch accompanied by Jura wines, which you will learn more about this afternoon.

Take the short drive to Poligny where you will visit the Maison du Comté, which not only takes you through the full process of the making of the cheese but also houses fascinating exhibitions about the history of the cheese and the region in which it is made.

Afterwards, head to Domaine Berthet-Bondet, one of the most eminent wine producers in the Jura region. Producing a variety of white, red and crémant wines, you will visit their cellar and come to understand how the terroir of the region, the grapes and the viticultural techniques used create the unique taste of their wines.

Head back to Lyon in the late afternoon for an evening at leisure.

DAY 4: AMBIERLE – TUNNEL DE LA COLLONGE

Once you have breakfasted, you will drive to Ambierle for a full day of exploration at the Tunnel de la Collonge, part of Maison Mons. This site is not only a foremost ripening cellar for hard cheeses but is also steeped in history. It was originally a railway tunnel and now combines the tradition of maturation with innovation, having been ambitiously converted into a ripening cellar in 2009.

You will start your time here with a visit to a local dairy that supplies milk to the site, learning about the welfare of the animals, the breeds of animals used for different cheeses, nutrition, birthing practices and much more. Afterwards, enjoy a tour of the tunnel with its seemingly endless racks of cheese and learn about the engineering marvel of converting the railway tunnel into a functioning maturation cave.

Enjoy lunch in the tunnel with a selection of some of the amazing cheeses matured here before returning to Lyon, where you will have your third talk from Ned on the final stage of the cheesemaking process - maturation – together with wine and cheese tasting.

You have a free evening tonight and dinner is at your own leisure.

DAY 5: TAIN L’HERMITAGE – CAVE DE TAIN, VALRHONA CHOCOLATE AND VIENNE ROMAN RUINS

Today, you will discover some of the incredible wines produced in the Rhône valley and the delicacies of French chocolate. You will end the day with an exploration of Roman ruins in the town of Vienne.

You will head south to Tournon-sur-Rhône to explore the production of Crozes-Hermitage at Cave de Tain, one of the largest cooperatives in the production of this wine, primarily using Syrah grapes to produce light red wines. Enjoy wine tastings and a tour of the vineyard, learning about the unique terroir and qualities of the grapes which result in these delightful reds.

Afterwards, you will visit the Valrhona chocolate museum, which houses immersive exhibits about the history of France’s relationship with chocolate and the cultivation of cacao beans. While you are here, enjoy a behind-the-scenes tour of the making of chocolate, including tastings.

On the drive back to Lyon, you will stop at Vienne to explore the temple of Augustus and Livia, built around 10 BC. Taking centre stage in the town, while most Roman temples were destroyed with the rise of Christianity, this temple survived thanks to it being converted into a church. After an ambitious restoration project in the 19th century, the original Roman building, with astounding examples of Corinthian columns, was once again revealed.

In the evening, enjoy a final farewell dinner together as a group.

DAY 6: DEPART

After breakfast, you will transfer to Lyon airport for your onwards journey.