I was visiting Domaine des Etangs, a resort in a château outside Massignac... when five little plates appeared on a wooden picnic table in the middle of the farmer's plot... a gourmet meal made from produce that, 45 minutes before, had been growing in the sun.
This was probably the best meal I had... I selected places - destination restaurants and hotels with restaurants - that emphasize terroir, as the French call it.
To me, this means experiencing a place as deeply as possible through food and wine, as well as interactions with the people responsible for putting them on the table.
One summer, a French colleague invited us for a weekend at his family's house in Provence. On the first morning, his father took us shopping at a local market... a meal that practically flowed from their neighbors' farms and vineyards.
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