What can I say but WOW! This trip to France was nothing short of extraordinary, and the memories are etched in my heart forever. First and foremost, I owe it all to my wife, Arika. Her meticulous planning made this journey seamless and stress-free. Every hotel was perfectly situated, just a 15-minute walk from the train stations, making our transitions from one city to the next effortless. She even pre-arranged lunch and dinner reservations for every stop along the way—allowing us to simply show up and immerse ourselves in the magic of French cuisine.
Our itinerary was ambitious but thrilling: Lille, Rouen, Rennes, Bordeaux, Périgueux, and Paris. Six cities in two weeks—a whirlwind of sights, tastes, and experiences. Despite the pace, we packed light and established a travel routine that worked beautifully, letting us explore each destination with ease and excitement.
The food… oh, the food! It’s hard to put into words how extraordinary it was. From the creamiest scrambled eggs that melted in my mouth to dishes plated like works of art, complete with edible seafoam—it was a sensory feast. I took photos of every single dish we enjoyed, unable to resist documenting the stunning presentations. Initially, I indulged fully, savoring three-course meals for lunch and dinner, accompanied by a glass of wine at every turn (Arika doesn’t drink, so I took on the responsibility solo!). But as the days went on, I found myself needing to dial it back and adjust my approach to fully enjoy the journey without overindulgence.
Of course, not every meal was perfect, and I’ll touch on the one disappointment another time. But overall, the excitement of seeing each plate arrive, analyzing the presentation, and savoring every bite filled me with inspiration. This trip wasn’t just a vacation—it was research for my next project: a cookbook I’m thrilled to announce, France on a Fork. Set to publish in 2025, this book will capture my favorite dishes from the trip, recreating them for a new audience while staying true to the essence of French culinary art.
Here, I’ve included just a handful of the many photos I took during this incredible journey. I can’t wait to share my interpretations of both classic and modern French dishes in the months ahead.
Bon appétit,
Ken