BUYER INTERVIEW
Larry Martin, President, Food and Wine Trails
Q: WHAT DOES GASTRONOMIC TRAVEL MEAN TO YOU? Gastronomy is irreversibly linked to cuisine, and a region's cuisine is the link between the land and the people. This means that gastronomy, if authentic, can provide the traveller with a window into the region's culture and environment that few other studies can duplicate. The fact that gastronomy also facilitates conviviality and pleasure, makes it even more important.
Q: WHAT ARE THE KEY NEW TRENDS IN GASTRO TRAVEL? Localism and authenticity are the two most important trends. As substantiation for the growth of these trends, note the rapid and successful expansion of restaurants and chefs who promote farm-to-table cuisine, Alice Waters of the Berkeley, California restaurant, Chez Panisse started this years ago, but now most of the world’s top chefs are embracing authenticity and sourcing their food locally. Chefs are at the forefront of all gastronomic trends with food as well as with gastronomic travel, so we always introduce our clients to local producers, wineries and chefs, who tell the story of how their product is made and how it relates to the local “terroir”.
Q: WHAT ARE THE KEY INGREDIENTS TO A SUCCESSFUL GASTRONOMIC EXPERIENCE? Two things that might at first seem contradictory: good planning and serendipity. Using a good planner is necessary because it’s hard to find "the good stuff", meaning a great gastronomic experience that hasn't been ruined by commercialism. Serendipity is also
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necessary because it’s important to be open to discovering new gastronomic experiences on one's own - but this also requires good advice as to what regions or times of the year would be most opportune for such a discovery.
Q: WHAT HAS BEEN YOUR MOST MEMORABLE FOOD EXPERIENCE?
I'm fortunate that I and my company have been involved with culinary travel for over 25 years, and during that time, I've travelled all over the world sourcing unique and authentic contacts and experiences for my guests. Two highlights come to mind: the first, creating a private shore tour program for the writers and readers of FOOD & WINE MAGAZINE, where we had the executive chef from Chez Panisse restaurant in Berkeley, California, prepare a special luncheon at the 13th century Château Dauzac. Second was discovering the “fair food” of the Alba Truffle Festival - farm-fresh scrambled eggs served with recently harvested, shaved white truffles. The first experience was elegant and unique, the second authentic and serendipitous.
Q: THERE HAS BEEN A LOT OF FOCUS ON EMERGING DESTINATIONS IN LUXURY TRAVEL, WHICH ARE THE MOST POPULAR AMONG YOUR CLIENTS AND WHY? Two amazing gastronomic regions that I would like to see more Americans visit would be Mendoza, Argentina, and Piedmont, Italy. Mendoza for the fantastic Malbec wines and the incredible setting of vineyards framed by 20,000-foot snow capped peaks! Piedmont is one of Europe’s best food destinations, as it offers a cuisine that combines French and Italian influences, with some of the best wines of the world, and cute villages and towns not yet overrun by tourists.
Q: WHAT WILL BE YOUR MAIN FOCUS AT ILTM 2011? We are looking for top rated hotels that believe in tradition, authenticity and great food. We also are looking for ground operators that specialize in authentic culinary travel.
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