GRASS ROOTS.

This article from Travel & Leisure explores the concept of locavorism in France, focusing on lesser-known regions in central and western France. The author embarks on a road trip to experience the local cuisine and culture, visiting destination restaurants and hotels that emphasize terroir, or the connection between food and place. The article highlights specific establishments in Île-de-France, Nouvelle-Aquitaine, and Centre-Val de Loire, showcasing their unique offerings and commitment to using local ingredients. The author also visits Le Barn, Domaine des Etangs, and other locations, where they have memorable dining experiences and learn about the importance of the garden in French cuisine. The article explores the concept of locavorism in France, focusing on different regions and their culinary traditions. The author visits various restaurants and wineries, highlighting the importance of using local ingredients and supporting local producers. The chefs interviewed emphasize the significance of seasonality and sustainability in locavore dining. The article concludes with the author reflecting on their experiences and the deep connection they feel to France through its food. [Extracted from the article]