You have taken your decision and will definitely have a ride in Provence and on the French Riviera alone or with motorcycle tour operator. Now is time to learn a very important piece of knowledge which will help you blend in the local population or at least look like someone who understands real life!

This is about le petit jaune (the little yellow), try to pronounce it “LOW – PETEE – SEAN (like the actor)”. This means you want an aperitif based on Pastis. Even though Pastis is a brand like Ricard it is the most common name used for that very local drink based on Anis.

The proper way to drink it is to have “two fingers” thick of Pastis in the glass and top it with very fresh water. ATTENTION people in the south of France used to drink Pastis may understand that you are holding your two fingers vertically! Which doesn’t leave a lot of room for water.

That was the easy part because when you get to a bar and listen to the orders you may notice words like: Tomate, Perroquet, Mauresque etc… Those aren’t many other brands but ways to prepare the “petit jaune”. Lets get you a list so that you will really look local and have different ways to enjoy the drink:

• Tomate: Pastis, Grenadine syrup, water
• Canari: Pastis, Lemon syrup, water
• Feuille Morte: Pastis, Grenadine syrup, Mint syrup, water
• Gargamel: Pastis, Caramel syrup, water
• Jean Louis: Pastis, Suze
• Mauresque: Pastis, Orgeat (barley water) syrup, water
• Perroquet: Pastis, Mint syrup, water

All this is not here to push you to drink alcohol but more a little bit of local culture.

The sun is getting every day a bit more present and warms the roads, removing the last wet patches from the pavement. The hot fleece gets back in the storage cabinet while winter gloves (for those without heating grips) get replaced by a lighter model helping for a better feeling !

Slowly the heat of the engine will start to be a real pain after having helped keeping the legs a bit warm, slowly the speed in the curves will increase (but keep it at a normal road speed), and the tires will stop slipping all over the road.

After the dreaming about great roads, sunny breaks along the road on the beach or in a grassy field; after having spent hours checking all the motorcycle tour operators web sites it is time to plan the next big ride or tour!

All those ideas about riding the Mediterranean coast, discover the most beautiful island in the Mediterranean sea: Corsica!, go for the most twisty roads in the Alps or enjoy Italy, Provence, Camargue and many more lovely places in southern Europe, now is the time to schedule the next vacation on the motorcycle! Lets make the dreams come true!

Being it with a motorcycle tour operator, with a club or with friends get the bike out of the garage, check it, start it and have fun!

Riding on a Unicorn Adventures Ltd motorcycle tour doesn't mean you have only to talk about bikes and curves, you can also enjoy some drops of local culture.

We have already written a note about food and wine in Provence, and quoted the 13 xmas desserts in it, but what are those desserts?

In the past, seems the tradition started around the 19th century, the tradition at Xmas was to present to the guests 13 desserts (the Messia and the 12 apostles) once back from the mass.

 

The four dry fuits part of those 13 desserts are called the "beggars" as their colour is the one of the religious "beggars" orders: the nuts for the "Augustins", the figs for the "Franciscains", almonds for the "Carmes" and dry raisins for the "Dominicains" . (www.web-provence.com/histoire-13-desserts.htm).

 

Nowadays this tradition has left its religious side to get to a more commercial side but still it is important to get the 13 desserts on the table at the same time. Make sure you have the 4 "beggars" as well as two types of nougat (white and black) and a "pompe à huile" (typical Provence bred/pastry).

Complement those with fresh and crystallized fruits and candies.

As one can imagine all those desserts after a nice Xmas dinner are quite light and give a delicious end to a great dinner!

Read more on www.web-provence.com/histoire-13-desserts.htm

Come enjoy the Provence and its many traditions during our "A ride in Provence and Camargue" tour!

Two of our tours ride through the town of « Les Saintes Maries de la mer », one (Camargue and Provence Tour) even over-nights there. That very small coastal town is well known in Europe for its gypsies meeting end of May, more precisely on May 24th, every year, for a couple of days of party and meetings. At that time from a couple of hundred inhabitants the town grows to more that 30.000 people, most being gypsies from all over Europe.

The town's name comes from Ste Marie Jacobé and Ste Marie Salomé, both being kicked out of

Palestine after Christ's death, and protectors of the town. The gypsies pay their respects to both Maries but also to the black gypsy, "Sara-la-Kâli",  who, even though her origins are unclear, is said to have saved both Saintes maries from drowning when their boat sunk as they arrived on the village's beach. But the gypsies consider her as their protector.

On the 24^th the procession starts with a mass, during which Jacobé and Salomé4s relics are exposed, before the statue of Sara, covered with jewels and her colorful dresses, is carried around by thousands of gypsies touching and kissing her, while Guardians on their Camargue horses open the way.

The day after two more masses takes place and Jacobé and Salomé's statues are carried to the beach to recall their arrival by sea.

During those two days a lot of happiness, songs and fun expand all around the town.

You will notice that the Camargue and Provence Tour doesn't take place during those two days, for obvious safety reasons and respect.

Deux de nos circuits passent par « Les Saintes Maries de la mer », le « Camargue et Provence » y faisant étape. Cette petite ville de la côte méditerranéenne, est réputée en Europe pour sa fête annuelle des gitans au mois de mai, plus précisément les 24 et 25 mai. Durant ces deux jours, la petite ville de quelques centaines d habitants voit sa population grandir de quelques dizaines de milliers de personnes, pour la plupart des Gitans, Roms et manouches de tous les coins d'Europe.

Le nom de la ville provient de Ste Marie Jacobé et Ste Marie Salomé, toutes deux chassées de Palestine à la mort du Christ et devenues protectrices de la ville. Les Gitans viennent aux Saintes maries de la Mer pour rendre hommage aux deux saintes mais également à leur sainte patronne, la Gitane Noire "Sara-la-Kâli".  Celle-ci, bien que ses origines soient peu claires, aurait sauvé de la noyade les deux saintes dont le bateau aurait fait naufrage à leur arrivée sur la côte, face à la ville.

Le 24 mai, la procession commence par une messe durant laquelle les reliques de Jacobé et Salomé sont exposées, avant que la statue de Sara, couverte de ses bijoux et robes ne soit transportée par des milliers de Gitans,  alors que des Gardians ouvrent le chemin sur leurs chevaux camarguais.

Le lendemain, de nouvelles messes ont lieu et les statues de Jacobé et Salomé sont transportées vers la mer pour revivre leur arrivée.

Au fil de ces deux jours, chansons, joie et amitié se répandent sur la ville.

Vous remarquerez que notre circuit Camargue et Provence n'est pas organisé fin mai et ce pour d'évidentes raisons de sécurité et de respect.

Before we write a full story about food and drink in Northern Italy here is a short note about a great cheese: the Parmegiano Reggiano.

Historical evidence shows that already in 1200-1300, Parmigiano-Reggiano cheese had reached its perfect typicality that has remained unchanged until the present day.

Part of the process allowing reaching such a unique taste is due to the milk and therefore to the specific soil, the breeding farms and the expertise of local farmers and cheese producers. Traditionally, cows have to be fed only on grass or hay, producing grass fed beef. Only natural whey culture is (allegedly) allowed as a starter, together with calf rennet. The only additive allowed is salt(Wikipedia).

Today like in the past, cheese masters continue in their effort and in their risk by sincerely and proudly persisting in making their cheese with solely milk, rennet, fire and art, and in abiding by the rigorous centuries-old methods and application of the technique that is the result of special vocations and matured experiences , what a mouth watering explanation. And by the way, « dressing pasta with Parmigiano is an ancient tradition, as stated in the remote 16th century by Salimbene Friar in his "Chronicles" ». Parmigiano-Reggiano can also be served with fresh eggs and pears.

Cheese is rediscovered also today as a conclusion to a meal or as a gourmet dessert when combined with fruits (pears, grapes, but also apples, peaches, walnuts, figs, kiwis, etc.).

Read more on http://www.parmigiano-reggiano.it

And join us on our Italian gastronomy Tour!

Avant que de n'écrire un billet sur la gastronomie du nord de l'Italie voici un petit billet sur le fameux Parmesan.

Des preuves historiques montrent que le fromage Parmigiano-Reggiano avait déjà atteint sa spécificité si parfaite et inchangée depuis 1200-1300.

Une part importante du processus pour obtenir le goût unique de ce fromage est directement liée au lait et de ce fait à un sol particulier, des fermes et à l'expertise des fermiers et producteurs de fromage. « Traditionnellement les vaches sont nourries exclusivement d'herbe et de foin. Le seul additif autorisé étant le sel » (Wikipedia).

Aujourd'hui les maître fromagers poursuivent leur effort en persistant dans l'usage des mêmes ingrédients que par le passé : petit lait, feu, savoir faire ; tout en se pliant aux méthodes centenaires et techniques mûries avec l'expérience.  Quelle mise en bouche ! Au fait, « accompagner les pâtes avec du Parmigiano est une tradition ancestrale qui remonterait au 16^ème siècle comme le décrit Salimbene Friar dans ses Chroniques». Le Parmigiano-Reggiano est redécouvert de nos jours. Il peut être servi avec des Oeufs frais et des poires.

Vous pouvez également le déguster à la fin d'un bon repas comme  dessert gourmet, en le combinant à des fruits (poires, raisins, mais aussi pommes, pêches, figues, kiwis, etc... ).

Apprenez-en plus sur http://www.parmigiano-reggiano.it

Et venez nous rejoindre sur notre circuit Italie et Gastronomie!

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 !

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 !

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 !

Here is a first note 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 Provence as all 2006 Unicorn Adventures tours start from there.
The Provence is a fantastic region of France, borded on one side by the Mediterranean sea, on another by the Alps and the French Riviera, and by the Languedoc Roussillon (visited during the “Mediterranean Coast” tour). This position guarantees fresh fish and great sun a great part of the year and thus wonderful food and drink!

Listing all of the various dishes one can find would take pages and pages! For that reason we will only list 10 of them:

• The Aïoli (try to say I-O-LEE): an olive oil based mayonnaise with crushed garlic (try not to breath in your helmet for 10 minutes after having had some) which is a great sauce for fish and vegetables.
• The Anchoïade (try to say UN-SHWA-I-AD): mashed anchovy in olive oil and garlic (same as above), a nice mash for vegetables and salads.
• The Tapenade is a mesh made of black olives, anchovy and capers mixed with olive oil and spices. It is especially delicious on fresh or toasted bred.
• The Pistou Soup (Pistou is a classic French sauce, made by pounding together basil, garlic, oil and sometimes cheese) very rich in vegetables (cucumbers, tomatoes, potatoes, carrots …)
• The Salad Niçoise is a very refreshing salad that you will enjoy during lunch under the sun on the sea side, or to start dinner (depending of the salad size). It is made of cucumbers, tomatoes, green beans, bell peppers, eggs, black olives, anchovy; wil some olive oil, garlic and basil spread over.
• The Bouillabaisse (try to say BOU-YHA-BESS) that you will have to taste! It is a soup made of, at least, 5 different fishes (rock fishes): conger, rascasse, grondin, monkfish, saint-pierre, hake to which little crabs (called “Favouilles”) and potato slices can be added. The soup resulting of the cooking, is served aside the fish to “wet” it. It comes with bred and delicious sauce called “Rouille” (say RUY) made of Aïoli (see above) and red peppers (personal advice: get the rouille on the bred you will let damp in the soup…hmmmm).
• The Ratatouille (say RATA-TUY): a mix of vegetables (courgettes, eggplants, tomatoes, bell pepper …) cooked in olive oil with some garlic and Provence herbs. It is a very common side dish for meat as well as fish and complements subtly rice (try that in Camargue with the locally produced rice).
• The Tian (say TEE-YAN): vegetables gratin cooked in a plate called the Tian.
• The Daube (say DOUGH-BA): more a dinner plate as it is quite heavy compared to the previously listed dishes. It is made of beef slowly cooked in red wine with onions (with some clove), herbs and garlic. The cooking lasts a full day and the Daube should be served the day after, as it is more tasty after a second cooking. The side dish will mainly be made of pasta.
• A last Provence dish is called the 13 desserts and comes only at Xmas, which you won’t experience during one of our Unicorn Adventures motorcycle tours , but you can read more here.

All those delicious plates deserve of course a good drink! But always after the ride!

It is always nice to start with a Pastis! Made of anise and alcohol, and served with fresh water and ice cubes it is THE drink in the south of France! You can also find some variations around it like the “Tomate”: a pastis with a bit of Grenadine syrup, or a “Peroquet”: pastis with mint syrup, or a “Mauresque”: a pastis with orgeat syrup. Luckily the Route des Crètes) you will find a famous and very bright white wine, slightly iodized to the perfume of Provence (wines: Marsanne and Clairette for 90%, Ugni Blanc, Sauvignon, Bourbelenc).
Higher up the Coteaux de Pierrevert following some specific rules (at least 2 vines, with less than 70% for the main one, the vines being: for the white wine: Ugni blanc, Grenache blanc, Clairette, Marsanne, Roussane and Picpoul; for the red: Grenache, Carignan, Syrah, Cinsault, Mourvèdre, Oeillade and Terret Noir).

Moving towards Italy here comes Bandol and its “Bandol” wine. Stored in oak barrels for more than 18 months and with at least 50% of Mourvèdre vine, this wine can easily be compared to the Bordeaux or Bourgogne. The vines are: for the white wine: Bourboulenc, Clairette and Ugni Blanc, and sometimes sauvignon; for the red wine: Mourvèdre, Grenache, Cinsault, as well as Syrah, Carignan,Tibouren and Calitor.

The “Côtes de Provence” can be found in a square from the Luc to the Esterel mountain and with a from Hyères to Fréjus/Saint Rahaël on the sea side. Thanks to a great variety of soils and climate a great variety of wines can be found, most of them being Rosé (84%). The vines used for the Côtes de Provence are: For the red vines : Grenache, Cinsault, Tibouren, Mourvèdre and Cabernet Sauvignon, for the white vines the following vines are used, Rolle and Sémillon which tend to replace the Ugni-Blanc and the Clairette.

At the foot of the Sainte Victoire Mountain one will enjoy the “Côte de Provences – Sainte Victoire”, name that only the red and rosé wine can have. Produced from the best Côtes de Provence parcels this wine will be refreshing and dry, with a red fruit taste, as a rosé, whilst being complex and subtle, also with a red fruit taste, for the red wine.

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

The first 2006 tours with Unicorn Adventures will start mid April.

It is important from a financial standpoint for the customers to keep in mind that the best way to book and pay is to book at least 2 month in advance and pay a 500 Euros deposit, instead of having to make the full payment if the tour is booked less than 60 days prior to departure.

The first tours to start, "A ride in Provence and Camargue" and "Corsica Tour" still have some free slots, but very few for passengers requesting the "chauffeur service".