![]() ![]() Legend has it that it was first discovered by a young man, who, on spotting a beautiful girl, abandoned his lunch in the caves only to return months later to find the plain cheese had gained a superior taste and texture in his absence. Here you’ll learn how Roquefort is made and how the blue mold originates in the soil of the caves. Roquefort, the blue sheep’s cheese, is way more famous than the tiny village from which it originates, yet Roquefort-sur-Soulzon is well worth a visit, both for the many fromageries lining its streets and for the maturing caves up in the cliffs of the of the Causse du Larzac plateau. Where to stay: Just outside the main village, Benvengudo has its own excellent restaurant with Alain Ducasse-trained chef Julie Chaix at the helm, and has doubles from €196 (£165), room only. Where to eat: If your budget doesn’t stretch to L’Ostau de Baumanière, book its sister restaurant, Le Cabro d’Or, where chef Michel Hulin also does wonders with local ingredients. ![]() Elsewhere, head to gourmet food store Maison Brémond and fill your basket with almond nougat, honey and jam and call in at Mas de Cayol for olive oil and tapenade produced in the family’s groves. It was at L’Ostau de Baumanière in 1982 that a 16-year-old Heston Blumenthal had the meal he credits with setting him on course to be a chef, and today the three-Michelin-star restaurant’s kitchen is headed up by chef Glenn Viel, who works magic with Provence’s incredible local produce - be sure to book ahead. Perched high on a narrow plateau overlooking lavender fields, vineyards and olive groves, the village of Les Baux-de-Provence is one of the Alpilles area’s most visited, drawing in travellers with its warren of lanes and spectacular views. Where to stay: Arraya in the nearby village of Sare has doubles from €96 (£80), room only.īouches-du-Rhône, Provence-Alpes-Côte d’Azur Try axoa, a veal mince stew infused with the famous chilli pepper. Where to eat: Aintzina, on Karrika Nagusia, in the centre of the village, has a great menu of Basque specialities. If you’re visiting in October, join in with the annual Fête du Piment festival. In Espelette itself, they’re strung in garlands across almost all its red-timbered buildings, and sold in all their forms - jars, spice blends, ready-to-eat dishes - in the small boutiques. The signature red chilli peppers from this Pyrenean village, perched high above Biarritz, are a favourite across the French Basque Country you’ll rarely find a chef who doesn’t list the small, mild piment d’espelette among their must-have ingredients. Where to stay: Cook up a storm at self-catering properties Le Mas (sleeps two, €100 (£84) per night, minimum four nights) or Le Mazet (sleeps 10, €550 (£463) per night, minimum six nights) in nearby Sainte-Croix. Where to eat: L’Atelier is a charming restaurant offering modern twists on classic dishes. You can also buy wine direct from producers and bread that’s been baked in situ in a mobile bread oven. Duck is the Dordogne’s delicacy, so you’ll find jars of confit de canard and pâté and - if it’s the right season - strawberries, asparagus and truffles. Producers of all manner of local produce line the narrow, winding alleys, overlooked by half-timbered houses. If you're serious about food, you'll find London has plenty to offer.Head to this golden-stone village in the heart of the Dordogne for its Sunday-morning market, and you’ll come out laden with delectable treats. Pull up a stool at a long steel counter to watch as Northern Thai dishes are cooked over open flames, sink into your leather booth and press the button for champagne to enjoy with lobster mac 'n' cheese, or order a whole spread of small plates inspired by Italy's diverse regions. It should come as little surprise that innovative and impressive chefs from all over the world are keen for a place at the (dinner) table here. The London restaurant scene is one of the world's best, and it runs the gamut from great British institutions that have been around for decades to trendy no-reservations spots that open faster than you can keep track of. Here's our definitive guide to the best homegrown cities for foodies. From small plates to pies, Indian to Italian, it's enough to make us hungry for our next weekend break. Our cities, and the neighbourhoods within them, are developing their own distinctive culinary characters, drawing on tradition and local produce, but spun in new ways by dynamic chefs. Britain's restaurant scene has never been more exciting.
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