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Welcome to Bon Vivant Travel! Ensemble Travel Group’s exclusive program dedicated to creating unique culinary and wine vacations. Our team of culinary travel specialists are experts in creating one of a kind culinary vacations to suit every palate.

Culinary travel is for anyone who loves good food, wine and travel. We can take you beyond the usual tourist attractions, to discover the hottest gourmet spots, the Michelin starred restaurant or those hidden away local markets.  We meet local chefs, tour with wine makers and wine lovers. You will have the opportunity become a wine connoisseur. Whatever your taste our Bon Vivant culinary travel specialists are ready to create an unforgettable vacation.


LESSONS IN LIFE & DINING

This summer, the world lost one of its greats with the passing of Anthony Bourdain. His death seemed to impact various communities – especially the travel community, the food community, and the intersections of the two. People were deeply affected by the loss of a man many of us let into our homes, and in turn, were introduced to people and places that don’t often get attention from international travellers, let alone a celebrity chef with an award-winning show on CNN. Bourdain was a storyteller, unapologetic in his approach and mindful of his influence. One of my favorite episodes of “Parts Unknown” is where he takes us to Detroit (Season 2, Episode 8), a city most people may have dismissed

as run-down and unappealing. But Bourdain took it upon himself to showcase the complex diversity of its culinary offerings and how it’s evolving despite economic and social challenges. He spent a day with locals at at barbecue street party and dined with chefs who were setting up shop there because of its affordability – a factor that has strongly influenced Detroit’s still-burgeoning food scene. But whether in that episode or any other that preceded or followed it, there were recurring lessons of openness and adventure that I hope we can all carry with us in our own travels. Bourdain reminded the world of food’s importance to a destination’s identity, always eager to listen to the people responsible for preserving and evolving this paramount facet of culture. “Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonald’s?” he once said. “Or do we want to eat without fear, tearing into the local stew, the humble taqueria’s mystery meat, the sincerely offered gift of a lightly grilled fish head?” I choose the latter.