Mathieu Jaguelin personifies the definition of “world traveler” and is a master storyteller. He is a 9-year Tauck Director, fluent in four languages; he grew up in the Basque region of Spain, and studied in both Spain and France; he’s worked in Ireland; he has traveled extensively throughout Mexico, Canada, the US, Australia, New Zealand, Indonesia, Portugal, Cuba, India, South America, Morocco, and Scandinavia; and he shares his intense love of learning with Tauck guests in every destination explored.
Mathieu also has a keen interest in unique French cuisine, which he shares in his video message; his observations include unusual notes such as:
Foie gras: from its Egyptian origins to being the #1 bestseller on the table for Christmas, serve with sweet white wine.
Escargots: the legend of the Burgundy snails! Cooked snails with herb butter, commonly called “escargots à la bourguignonne.” Cooked, as the name suggests, with a butter parsley sauce, they are presented in their shells and you can eat them with a little skewer. Perfect match with the white wines of Burgundy of course (Alsace is okay too).
France’s “famous frogs’ legs”: They are generally breaded or fried with a bit of onion. The meat is delicate and soft, and tastes a bit like poultry. Perfect match with the white wines of Burgundy, of course (Alsace is okay too).
Camembert cheese: It is the same recipe as Brie.
Blue cheese: Fourme d’Ambert used to be a currency to trade goods.
We’ve also curated some how-to-cook en Français video presentations as well as a look at that other French pleasure, wine: