After the many discussions we had about waving other bikers or not here is a nice video proving that we will always be bikers and will never forget to say hello to a fellow biker.

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This is an ad for the former GSX-R 1000. Ladies if you do insists the man takes the dog out, make sure you keep the motorcycle keys with you or ...have a look!

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Have a look at the new Motorcycle and funny videos section in the section menu. We have started to collect videos we do especially like. They may not be all the time related to motorcycle, motorcycle tour, ravel, food, drink, Europe etc... But we enjoy them a lot!

Hope you too will enjoy them!

This is definitely a quick and efficient way to load a bike in a support truck! But during a Unicorn Adventures Ltd motorcycle tour we do pay more attention to your luggage or broken motorcycle!

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This is not a travel, motorcycle tours, motorcycle or food and drink related video but just a very funny moment (you don't need to understand what the guy says, just listen to the voice and enjoy the reaction).

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Having recently read a note about why should one go on a vacation with a motorcycle tour operator I thought it could be interesting to analyze this point.

I didn’t found back the link to that comment but in essence the writer meant to say that economically speaking it doesn’t make sense to go on an organised tour.
If you run just the figures in pure mathematical dryness this is absolutely true ! I mean if you decide to go for a tour in Italy or Corsica, taking your own bike and going there on your own means you just have to pay the gas for the bike, if you are serious about maths you can also include the cost of the bike per kilometre (or mile) – including insurance, loss of value, tires, oil etc.. – and then you need to add the hotel nights or even camping to get to a nice low cost!

Now lets get the equation a bit more complex! You want to go for a ride in Corsica, but are living in the USA. Will you have your beloved bike shipped over to France or Italy or even directly to Corsica? This may already cost you more than 1.000 Euros, return included. And of course the bike is away for a couple of months.
Maybe you want to rent it locally, but you may not get the one you want and a serious machine is already around 120 to 200 Euros a day…Ok lets say the price is ok, you still have to get your gear over with you or rent some.

Economically it makes sense! Especially if you are a solitary biker or if you and your friends are always riding on your own organisation.
But if people like:

• Unicorn Adventures Ltd experts in Southern Europe tours like Italy, France: Provence, Camargue, Mediterranean Coast, Corsica, Alpine Passes, Alps;
• Iberian Motorcycle Tours, for Spain,
• Central OZ for Australia,
• Edelweiss Bike Travel, world wide,
• Bosenberg for Germany,
• Etc…

work hard to offer you a motorcycle tour operator solution it is mainly that out of our experience we have noticed that very often:

• Riding the best twisty roads existing in the region you want to visit can be time consuming.
• Which hotels should one book? Where are they located?
• What will you do with all the luggage and the one of the lady (read our life experience about luggage management note by Christelle), will you limit yourself or miss stuff?
• How will you make sure you visit the nice places only local people know,>/li>
• Finding the right route around a major town isn’t that easy and can be a real waste of time
• Try to remember how many tours you wanted to ride and had to cancel because most fo the group had a last minute excuse for not coming?
• And the list can go on and on!

Motorcycle tour operators target Motorcycle riders who want to enjoy their vacation in all ways: riding, visiting, learning, making new friends, not worrying about their luggage, about hotels etc… in summary motorcycle riders who want to ENJOY IT! It is a different way to travel and have fun. But be sure every Euro spent is worth it.
As the cherry on the cake very few like Central OZ or Unicorn Adventures Ltd do provide a solution for non motorcycle riders!

This is the fourth of our notes about the pleasures of food and drink one can enjoy during a motorcycle tour with Unicorn Adventures or some of its competitors.
Riding on fantastic curvy and twisty roads around great places and sceneries is one thing but it should not be forgotten that in the evening it is time for the “plaisirs de la table” (enjoying a nice meal).

Today we will focus on the Northern and Southern Alps, regions that you will enjoy during the Unicorn Adventures Napoleon Road and Alpine Passes tours.

As usual food and drink is fantastic! We will present a selection of the food and drink we prefer but there are many more to discover.

The South Alps starting less than 100 km away from Grasse, Cannes or Nice some dishes presented in the Food and Drink presentation from Provence are the same and won’t be listed here again.

Let us start from the South Alps and climb up to the North ones while we list some of the great food experiences one can enjoy in that part of France. This region being very mountainous the food has of course a lot of calories to help fight the cold and the hard climbs! Many dishes are based on cheese and we will list some of them.

• The Gratin dauphinois (GRAT-EN—DOUGH-FEE-NOA ) is made of thin potato slices mixed with milk and cream, in Savoie you can find a slightly different version made with grated cheese.
• The Tartiflette (TAR-TEE-FLET) is made of layers of sliced potatoes, lard cubes, onions slices, topped with cream and then baked in the oven with a Reblochon half on top of it! Absolutely delicious and even better when served with some local smoked ham. By the way it is said that this dish’s name comes one of the multiple ways to call the potatoes: Tartuffe, Trafola, Tiffère, etc...
• There are many other cheese dishes, mainly thanks to the closeness of the Swiss border, like the Raclette (RA-CLAY-T ), melted cheese served with potatoes, ham, etc… or the Fondue (FUN-DOO) which is melted cheese in a pot into witch pieces of bred get dipped with a long fork (never let a piece of bred go or you will have to pay the drink for the whole group!).
• And now to the Ravioles de Romans (RA-VEE-OL—THE—ROM-ON)
. A ravioli is made of a little square of thin dough filled with a stuffing made of a mix of tomato, eggs, parsley and Comté cheese; cooked in butter. Once put together it is important to poach them quickly in a chicken bouillon.
• Never forget to taste the large variety of ham and pork (called Caïon in Savoie) meat coming from the mountains!
• Nor the excellent river fishes.

There is no way you can escape the French cheese during a meal, where ever you are in France! With more than 400 cheese there are for sure some in the region you are! In the Alps you can imagine that, with all those cows, sheep and goats, there is plenty of cheese and you are right! Let us list some famous (because they are excellent):

• Reblochon
• Abondance
• Beaufort
• Saint Marcellin
• Picodon
• Bleu du Vercors
• Emmental

Before we start with the drinks let us write about some desserts:

• Starting with the Gâteau de Savoie: a very light “mousse” cake with a lemon zest, best served with chocolate mousse or ice cream!
• Or you may want to taste the Rissoles de pommes ou poires (REE-SOL), sort of apple or pear puffs.
Another nice dessert is the Riame (REE-AM): a round sweetbred.

Wines are mainly found in the Part of the Alpine regions called the Savoie, south of the west Swiss part. The Savoie vineyards are a among the highest in France, and have to cope with a very specific climate: cold and wet winters, with warm summers during which the lakes in the region help to temper the temperature. Two thirds of the wine production is white while the last third is red. One can list the following excellent white ones: Apremont, Crépy, Les Abymes, Roussette or the no less great read ones: Montmélian or Chignan.
The vines are for the white: Jacquère, Altesse (for the Roussette), Roussanne, Chasselas, Molette or Gringet. For the red ones you can find: Mondeuse, Gamay, Pinot Noir (like in Alsace) and Persan.

As the white wines are dry in taste they fit perfectly with all the cheese based sihes (try a good Apremont with a Raclette!).

On the western side of the mountain Vercors (see the Napoleon Road Tour) lies the city of Die. There you can find a delicious sparkling white wine called the Clairette de Die (KLER-ATE—THE--DEE), the only naturally sparkling one based on the Muscat vine. This wine is perfect for desserts but is also a nice aperitif one.

Mountains and cold weather brought local people to develop some great “Digestifs” (liquors)! Our favourite one being the Charteuse (CHAR-TRER-THE)! The first time it was heard of (or so) was in 1605 when the Maréchal Destrées hands over to the Chartreuse monks a recipe for a long life elixir. But it is only in 1737 that Brother Jérôme Maubec manages to define properly the final recipe. Nowadays the production has reached an industrial level (make sure to visit the Chartreuse caves in Voiron) BUT only the Chratreuse monks know the exact recipe made of 130 (yes! Ones hundred thirty) different herbs, plants, roots etc… which gives the Chartreuse that special gren color (or yellow if you go for the one developed in 1838, which is more sweet). They come down from the mountain Chartreuse to Voiron a couple of times a year to mix the 130 herbs following the 4 centuries old recipe.
If you get to taste Chartreuse never miss the V.E.P (Vieillissement Exceptionnellement Prolongé), Thomas’ very favourite one, which gets an extra long aging in oak casks!
If by any chance you get into a restaurant or a friend with a bottle of the exceptional Chartreuse de Taragonne (the monks got expelled by the French government to Spain in 1903 and took the recipe manuscript with them) be ready to taste a dream! Unfortunately no more bottles are available to purchase (they were already extremely expensive).

There are some other interesting liquors like the Génépi (JEN-HEY-PEE) made of a local herb called the Génépi. A very nice aperitif definitely! Try to taste some home made one!
Around Veynes you can find the Williamine made of pear.

This is only a short list as there are many more delicious dishes (like the walnut cake or wine around Grenoble), never hesitate to taste them while out there in the Alps! Riding the twisty roads under the sun with Unicorn Adventures !

Safety and motorcycle …

If you think about the safety concept applied to the motorcycle gear, you automatically imagine leather clothes thick enough to hide your figure. You choose real boots to protect your ankle bones. And you don’t forget the essential element: the helmet (at least in Europe where it is mandatory). Great for your protection, of course, but a real nightmare for your hair style: after a good ride you can be sure it will be straight and greasy… not even speaking about the the smell inside the helmet after several rides.

Does being a lady biker mean that we have to loose our femininity?
Nope! Things are changing.

We are more and more numerous to enjoy riding, as a pilot or a pillion. We have real specific needs, and our expectations have been understood by many companies.

Clothes for women are becoming a lot more feminine. We can observe an evolution in the materials themselves and the design. This new trend even gives birth to clothes that women can also wear when they are off their motorcycles. Hein Gericke is a good example.

Let’s have a look at the shoes. Ok, nothing sexy to be highlighted…but can you imagine, just one second, that you’re able to stabilize your beast with high heels? Are you kidding? Anyway, today the choice is wider, so it’s easier not to damage our style.

What can I say about the helmet? Well, it’s possible to remove the internal lining to clean it. It’s an easy solution against the perspiration smell. On the other hand, what can we do for our hair? It’s true that in many movies beautiful actresses take off the helmet and gracefully shake their mope of hair… unfortunately there is nothing to do with the reality! I heard about the silk cowl. Did someone try it already?

Whatever the solution is, don’t worry! Girls, be sure that hair is not the first thing men look at (!)… And be sure that you’ll be always sexy riding you motorcycle.

La sécurité en moto…

Parler de sécurité nous amène à endosser des vêtements de cuir dont l’épaisseur cachera nos formes. Pour protéger nos malléoles, de bonnes bottes seront nécessaires. Autre élément de la liste : le casque. Il aplatit nos cheveux, les graisse … sans omettre de parler de l’odeur désagréable qu’il dégage.
Etre motarde signifie-t-il que l’on doit pour autant perdre sa féminité ?

Mais non ! Les temps changent.

En effet, nous sommes de plus en plus nombreuses à aimer la moto, que nous soyons pilotes ou passagères. Nous avons des besoins très particuliers, des attentes qui ont été entendues par de nombreuses sociétés du secteur. Ainsi les vêtements pour femmes deviennent-ils beaucoup plus féminins. Les textures évoluent, les formes se font plus originales, si bien que certains de ces vêtements peuvent même être portés dans d’autres occasions de la vie courante. Hein Gericke le prouve grâce à sa nouvelle ligne de vêtements.

Côté chaussures, nous sommes loin des bottes sexy qui nous font craquer (mais entre nous soit dit, vous voyez-vous en train de tenter une stabilisation de la moto en talons aiguilles ? Malheureuses !!!). Mais là aussi le choix s’élargit ; nous permettant ainsi de ne pas entacher notre style.

Que dire du dernier élément de la liste, à savoir le casque ? Eh bien nous avons aujourd’hui la chance de pouvoir détacher la partie interne du casque pour la laver en machine. Quoi de plus pratique pour anéantir cette odeur de transpiration ? En revanche, que faire pour que notre coiffure ne ressemble pas au pelage d’un chat mouillé après un ride ? J’ai vu dans certains films des héroïnes ôter leur casque et balancer gracieusement leur crinière de gauche et de droite… mais je crois que l’on ne voit cela qu’au cinéma ! On m’a parlé de la cagoule en soie, mais je ne peux pas donner d’avis personnel puisque je ne l’ai pas essayée.

Mais pas d’inquiétude, les filles. De toute façon, les hommes ne regardent jamais les cheveux en premier (!)… eh puis vous serez toujours très sexy sur votre moto.

This is the second of our notes about the pleasures of food and drink one can enjoy during a motorcycle tour with Unicorn Adventures or some of its competitors.
Riding on fantastic curvy and twisty roads around great places and sceneries is one thing but it should not be forgotten that in the evening it is time for the “plaisirs de la table” (enjoying a nice meal).

Today we will focus on Corsica one of our favourite lands in the Mediterranean region.

Even though Corsica is a small island (compared to Australia or Ireland) there are many delicious food and drinks, thanks to a great variety of land types and sun.

Like Corsica people’s strong character the food and drink is tasty and leaves you with unforgettable souvenirs, like that fresh bred, butter and boar meat sandwich you can have made for you in a tiny little street of Bonifacio. The Corsican “cuisine” like the island’s nature is simple and good, with subtle tastes and perfumes. You will find typical meat and cheese cuisine inlands while fish or bouillabaisse will be served on the coast.

Starting with meat you will mainly enjoy:

• The Prizuttu (PREE-ZOO-TOO): raw ham.
• The Salamu (SALA-MOO): smoked sausage.
• The Coppa: spine meat.
• The Lonzu (LON-ZOO): filet.
• The Salsiccia (SAL-SEE-CHYA): spicy sausage.
• And the famous Figatellu (FEE-GAT-HELOO) (plural: figatelli): a liver sausage mainly served grilled. It should be eaten when produced: from December to February. You can also find it later in the year but it will be a frozen one.

You may want to have as a starter a soup. They come in various types: vegetable mix soup, fish soup called the Aziminu (AZ-EE-ME-NOO), bean soup, garlic soup (avoid talking to people for a little while after that one) or onions soup.
Another regular dish would be the omelette that can be filled with any of the many local products but mainly with the Brocciu (BRO-TCH-EE-YOU) and mint: absolutely fabulous!

Corsica having experienced some Italian invasions over the ages (see for example the 69 15m high Genoese towers all around the island) it is logical to find some Italian dish: the pasta of course! In Corsica the pasta will very often be filled with Brocciu (raviolis, cannelloni) but you can also find boar meat lasagne or pasta sciutta with lobster. All will be topped with some olive oil et tomato.

Among the other great dishes, and before getting the cheese, desert and wine let us list the following meats:

• The Cabrettu (CABR-EYTOO) cooked in the oven or roasted. The Cabrettu is the goat’s kid – if anyone knows the translation thanks for letting us know.
• The Stuffatu (ST-OO-FA-TOO) which is a Daube made with lamb or kid meat.
• The boar stew.
Or the Nicci (NEE-CHEE): pancakes made with chestnut flour.

Most of those dishes are served with a delicious Pulenta (POO-LEN-TAH) which is a chestnut flour cake.

On the coast the fish is king and very often the restaurant owner is also the fisher! You can find:

• Grilled red mullets.
• Stuffed Sardines.
• And many more which names are local : Sar, Denti etc…

But never hesitate to taste the Aziminu (AZEE-ME-NOO) which is a local Bouillabaisse.

Now to a section we like a lot: cheese! And the most famous one in Corsica is the Brocciu. Funny enough the Brocciu is more a very unctuous white cheese made of goat or sheet whey mixed to pure milk. From autum to spring the Brocciu will be eaten as such, fresh whilst it is used mainly as a filling the rest of the year. But during the summer you won’t find it at its best.
Some excellent goat and sheep cheese can be found, which, like the island, have a strong character:

• The Bastelicaccia.
• The Coscionu.
• The Niolo.
• And the Sartenais.

To end this food section we have to list the deserts! Even though in Corsica the meal mainly ends up with a fruit, try the local oranges, there are some great pastries:

Like the Fiadone (FEE-AH-DONE): a pie made with Brocciu and lemon and very often moistened in some local digestive.

The Canistrelli (CAN-EE-STREL-EE): dry cakes with various flavours: lemon, nuts, chestnut etc…

Or the Torta “à la châtaigne” a chestnut flour pie.

During the summer you can find some local ice creams like the one on the photo, called "la coupe du sanglier" discovered in a restaurant in a tiny village on the road up to mount Bavella.

All this mouth watering food needs some sort of liquid to help it down! Like any country under the sun Corsica offers some great vines but also beers or ….soda!
Yes we could find a “Corsica Cola”! It is not that bad! But while on the road and riding you should taste the local sparkling water the Orezza. Quite expensive but one of the best we know! You can only find it in Corsica as much as we know.

Now to the serious stuff! Lets start with the beer! The best know brands are Pietra and Colomba. Very unique in their taste you will enjoy them after a ride, sitting in the shadow on the beach or at the hotel swimming pool. The Pietra is made of chestnuts collected in the highest mountains and carried down on donkey backs to the villages, where the chestnuts get crushed before getting to the brewery.
The Colomba is a white beer created in the “maquis” with the local flowers giving that “lemony” like taste.

A small island doesn’t mean very few wines! Here is a short list of the type of wines found in Corsica. The white and rosé fit well the sunny weather but a nice red one will be perfect for the meat dishes.

• Coteaux d'Ajaccio. Located around Ajaccio it is also among the highest vines in Corsica ! A specific vine is used: the Sciacarello.
• Patrimonio, an internationally renowned wine, that is raised around the “Conca d’Oro”, on our tour stops! Thanks to a specific climat and a region well protected from the wind by the local mountains and a soil made of chalky and clay, made of vines like the Nielluccioand the Vermentino the quality of this vine is very high.
• Cap Corse, the northern part of Corsica, like a finger pointing towards France and the first sight of the island you will have when you arrive from France. The Cap Corse wines are especially excellent as white wines. Made of specific vines like the Aleatico and the Codivarta and created through techniques like “dessication” and “passerillage” those wines are always remarkable.
• wine from Corse-Calvi, named after the town of Calvi (remember the admiral Nelson lost an eye there) instead of the Balagne (which is more precise).
• Corse-Sartène. Made of vines like Sciaccarellu, Niellucciu, Barbarossa and Vermentinu the Sartène wines have a very strong character with a remarkable velvety taste.
• Figari: the most southern wine of France as well as one of the oldest (first vineyards showed up around the 6th century BC). Made of the usual Corsican vines complemented by the very atypical Carcajolu Neru the red wines are strong while the rosé and white ones are very subtle.
• Porto-Vecchio: wines made of the usual Corsican vines Niellucciu and Sciaccarellu mixed to some Grenache giving very elegant red wines, subtle and aromatic rosés. The whites come from the Vermentinu vine and dry and fruity.
• Finally the wines from the Oriental coast, south of Porto-Vecchio and south of Bastia. Mainly planted with Niellucciu, Sciaccarellu, Vermentinu, vines there is a also a good part of imported vines like the Grenache, Cinsault, Syrah, and Carignan. It is to be noticed that vineyards do exist for more than 2 600 years in this part of the island.

As you will have noticed the Corsica has many treasures, from its sceneries, to its dishes, not missing the twisty roads under the sun with Unicorn Adventures !

First reaction when I saw the figures (around 200 Hp at 10.500 rpm and 13.8 DaNm at 7.000 rpm – close to the GSX-R 1300 Hayabusa) of the latest Kawasaki ZZR 1400 was WOW!

Can you imagine that they will electronically limit the speed of that beast at 300 km/h like they do on the ZX12-R? Now which human being is able to use such a speed on a normal road? I guess no one! Well there are still some speed paradises like Germany were the few kilometres (or miles) left without a speed limit allow to enjoy the full power of such a motorcycle. This is of course only valid for countries without a power limitation, like France – only approx. 100 Hp is allowed, close to 50% less on such a bike!

Having had the pleasure to own a couple of CBR 1100 XX Super Blackbird bikes I have to admit that I went up to 280 km/h (approx. 170 mph) once on a German highway. Those super speed bikes are so well thought that you don’t even feel the rush of the wind (well you better get flat on the tank). But driving at those speeds teaches you one thing: never expect to be ready to pull an emergency break in case something happens in front of your wheels! It is also interesting to analyse how your sight is focused on a tiny little central point and how you can no more manage the peripheral vision! Scary! Yes of course it is exciting too! Having done it once I never tried it again but stayed more often to 250 km/h (approx. 150mph) which I then considered as a comfortable speed. Must have been nuts!

A side the speed factor you have to consider that those bikes are very safe! Hey they are made to stay on their wheels at rocket speeds! And the whole breaking system, frame etc… have been designed to support the constraints at those high speeds! Just the road tires are getting out of their design range (see how fast the Hayabusa destroyed its tires during the press high speed tests, or the usual 3.000 or less km you get on the rear tire!)!
In summary at a normal (well at a legal) speed you have a super safe bike, with a LOT of torque to get you out of a perilous overtaking! And last but not least, for a biker, you look like a very cool dude! Did I say that? Oh no! Macho attitude again!

This is the third of our notes about the pleasures of food and drink one can enjoy during a motorcycle tour with Unicorn Adventures or some of its competitors.
Riding on fantastic curvy and twisty roads around great places and sceneries is one thing but it should not be forgotten that in the evening it is time for the “plaisirs de la table” (enjoying a nice meal).

Today we will focus on Languedoc Roussillon, region that you will enjoy during the Unicorn Adventures Mediterranean Coast tour.

Like any other French region food and drink is fantastic! Due to the fact Languedoc Roussillon spans across a large part of the French Mediterranean border we have to select the food and drink we will present here.

Let us start with the king: I named the Cassoulet (KA-SOO-LAY ).A typical dish from the Aude (a French department we will drive through during the Mediterranean Coast Tour) based on the “lingot” bean to which “confit d’oie” (pickled goose), garlic, pork sausage and rind (Castelnaudary), some times partridge or sheep gets added (Carcassonne). It is most important to let the components simmer during a long time in a “Cassole” (typical plate made of glazed earth).

Eastwards, in Nîmes, you can find the Brandade de Nîmes (BRAND-DAD—DENIM ). Based on cod and olive oil, which have been mixed during a long time to get a soft white dough, the Brandade is served with a bit of garlic, a finger of olive oil, and boiled potatoes, some times mashed. It can also be served with a green salad or as a gratin with mashed potatoes. But some also like it served on freshly toasted bred.

To the north west of Languedoc Roussillon you can enjoy a fine Aligot (ALI-GO), a dish coming from the Aubrac in Lozère. Based on mashed potatoes, fresh milk cream, and fresh Laguiolle (cow milk cheese) this plate was already tasted by the pilgrims to Saint Jacques de Compostelle when they asked, in Latin, for an “aliquid” (something to eat). When prepared with simple potatoes (not mashed) this dish becomes a Truffade (TRUE-FAD). As you can imagine you aren’t anymore hungry after a good serving!

In Pézénas you can find the Petits Patés de Pézénas (PE-TEE—PATAY—THE—PAY-THE-NAAS). A delicious mix of sweet and salty tastes made of a mix of Cassonade (white sugar and molasses mixed together), roasted sheep, lemon zest, the whole wrapped in a light lard dough. These patés have to be served hot to keep all their taste.

On the Pyrénées border (mountains between France and Spain) close to Andorra (see the Mediterranean Tour description) you will find the delicious Catalane (CAT-ALLAN) cuisine. Dishes like the Ollada, a pig meat soup, or the Boles de picolat (BALL—THE—PEE-COAL-AT), porc and beef meat balls chopped and mixed with garlic and parsley before getting browned with oil and lard and then mixed with onions, canella, salt, pepper and peppers, then simmer in tomato sauce with olives and ham. But we cannot forgetting the Banyuls Lobster neither the Anchoïade de Collioure (see the following note to learn about the Anchoïade).

Languedoc Roussillon having its southern border on the Mediterranean sea cost you can easily imagine that many fish dishes exist but among them it is important not to miss the Huîtres de Bouzigues (Oysters from Bouzigues) or the Bourride rock fish from Sète.

A French meal cannot exist without cheese and Langudeoc Roussillon has some very nice ones. Of course everyone knows the Roquefort (ROCK-FOUR) (sheep milk) maybe less another sheep cheese called the Pérail, but you can also find the Laguiolle de l’Aubrac (cow milk), the Bleu des Causses (cow milk) or the Pélardon Cévenol the most tasteful goat cheese.

On the dessert side here is a list of the various sweet desserts you can find:

• Amellonades de Florac: sweetbread.
• Alléluias de Castelnaudary: small cakes without cream.
• Iced Chesnuts from Carcassonne.
• Grisettes de Montpellier: honey, or herbs, or liquorice sweets.
• Crème Catalane.
• Rousquilles aux Amendes d’Amélie les Bains: soft biscuit covered with a lemon flavoured meringue.
• Pessigoles de xocolata : chocolate meringues.

We have to stop that list! There are just too many good sweet dishes in Languedoc Roussillon. But now to another important topic: Wine!
The Languedoc Roussillon vineyards covers close to 40% of the French one, which makes it the biggest of the world! Wines from that region are mainly red or rosé but you can also find some excellent white or sparkling white ones. The vines are: Carignan noir, Cinsault, Mourvèdre, Merlot, Cabernet Sauvignon, Cournoise (or Aubun), Grenaches black and red, Oeillade, Syrah and Terret noir, some secondary vines can be accepted if less than 15% of the total. They can be split in five main categories:

• Coteaux du Langudoc.
• Corbières.
• Saint Chinian.
• Côtes du Roussillon.
• Costières de Nîmes.

Due to the very extensive list of wines and vineyards we suggest you have a look at the wine presentation on the Terroir-France web site.

As you will have noticed the Languedoc Roussillon has many treasures, from its sceneries, to its dishes, not missing the twisty roads under the sun with Unicorn Adventures !