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Wandering Chef: Erika Dupree Davis in the Bahamas

Overview

Dining Down Under: Local and Seasonal

Wandering Chef: Andrew Zimmerman in Tokyo

Wandering Chef: Tim Love in Nashville

A subversive band of Portland chefs has a new grocery store: the ocean. You’re going to want to taste what they’re cooking up.

Wandering Chef: John Gorham in Barcelona and Madrid

AFAR chose a destination at random—by literally spinning a globe—and sent writer Cindy Chupack on a spontaneous journey to Shanghai.

Stay where the chocolate is made.

One of the most dynamic conductors in the world of classical music, Alondra de la Parra, shares how music focuses her travel and informs her creative vision.

In the city’s once-gritty fishermen’s quarter, a group of activist chefs is reviving—and reinventing—traditional cuisine.

You don’t necessarily need to know how to wield a paintbrush to participate in these seven art-filled tours.

From champagne truffles and single-origin chocolate to indulgent cakes and chocolate covered beans, Zurich is heaven for chocoholics. Teuscher is synonymous with Swiss chocolate and its flagship store is here in Zurich - don’t forget to try the Dom Perignon-infused truffle. The best hot chocolate in Zurich is served in the fairy-tale setting of Café Conditorei Schober while Sprüngli specializes in ginormous ice cream sundaes.

Provence may be known for its sleepy villages, Roman ruins, and endless fields of lavender, but it’s also home to Europe’s Grand Canyon, a famed antique market, and a moving Holocaust memorial. Come for the impressive restaurants and delightful hotels, stay for the truffle hunts, cooking classes, and small-but-mighty museums.

At this 11-acre organic farm outside Aix-en-Provence, American Lisa Pepin and her French husband, Johann, lead truffle-hunting tours in English during both the summer (May to September) and winter (mid-November to mid-March) truffle seasons. Guests search for “black gold” while learning about how truffles are harvested and truffle dogs are trained, then enjoy a sampling of fresh truffle hors d’oeuvres, Champagne, and Les Pastras’ olive and truffle oils. During the hunt, the Pepins regale their visitors with stories of success and sabotage, while teaching them the difference between a Provençale truffle and its inferior Chinese counterparts, and how to properly clean, store, and cook with truffles. Johann’s enchanting tales and Lisa’s joie de vivre will have you coming back for more, only next time to stomp grapes, harvest olives, or simply shop the farm’s delicious products.