Join Steven Laurence Kaplan '63, the leading authority on French bread as well as a world-class food historian, for an insider's discovery of the Flavors of Paris, visiting bakeries, cheese shops, wine cellars and chocolate-makers to learn about how these products are made, as well as about the rich history of French foodways. Devote a full day to French bread, beginning with visits to actual bake rooms to talk with each baker, touch the leavens and doughs, and learn about the factors that go into creating heavenly breads, then embark on a transformative tasting experience as you learn Professor Kaplan's protocol for tasting bread, and the six dimensions he evaluates to discern the quality of each loaf. Professor Kaplan also introduces travelers to cheese, wine and chocolate experts, and shares his contagious love of France during neighborhood walks and visits to the most exciting local food markets and specialty shops. Accommodations are at the landmark 5-star Hôtel de Crillon, and special welcome and farewell dinners in Paris showcase top local restaurants. For those wishing to extend the adventure, an optional post-tour extension to Provence will be offered.