Let’s Roll.

I create tours for open-minded travelers that would like to join me in Europe to be a part of a culinary adventure inspired by Curnonksy. Our programs have an “insiders” flavor, utilize various modes of travel, and no two are ever the same.

Our Trips

The Cur Non project

I’ve been hanging around in the wine importing business for over thirty years. Over those 3+ decades, I’ve eaten, imbibed, and traveled - a lot. Along the way, I’ve been fortunate to live a life that didn’t require much of a demarcation line between regular life and work life.

The real treasure of all that yeoman’s work has been connecting with people that have a similar mindset. From the hundreds of winemakers to thousands of customers I’ve shaken hands with over the years, one thing has always remained the same -

I like to introduce, and be introduced to, good humans.

Now I want to take the show on the road in a way that is respectful of the environment, totally unique, and from time to time, spontaneous. I want to gather people looking to put a few new stamps in their passports, connect us to like-minded people doing unique and interesting things, and in the process, smudge the line between work and pleasure.

Who’s ready to be a 21st century gastronomade with me?

Two men walking along a dirt path in a vineyard, with a large tree and a stone building on the right, under a partly cloudy sky.

Why Cur non?

If you’ve forgotten all of your high school Latin, Cur Non translates to “Why Not.” This phrase became my philosophy after reading about the French “prince de gastronomes”, Curnonsky. This was the original Michelin Man, visiting every corner of France in search of great food and wine, and like-minded people to share it all with.

the background

In 1921, Curnonsky began writing a series of regional travel guides published under the collective title of Gastronomic France: A guide to the culinary marvels and the good inns of France. This was the early days of automobile tourism, and his writings served to highlight the regional foods of France. Through these guides Curnonsky connected travelers to regional dishes and restaurants and coined the term “gastronomade.” During the 1920’s he wrote 28 volumes (I now own 5 of them), totaling 3,000 pages and including more than 5,000 recipes.

the plan

The spirit of Curnonsky is alive and well in many of us, and along with you, I want to continue to learn more about France and the rest of Europe in a deep and meaningful way.

So here’s the plan. I’m inviting adventurous travelers to join me in a variety of places for week-long tours, so that we can regionally visit the continent in the spirit of the way Curnonsky did—through his mouth and belly, and among friends.

And along the way we’ll look for our own gastro-narrative for the modern day!

There are three ways to join me:

Custom 3-4 day trips for people wishing to escape the crowds of the big French cities for micro-travels. I have about two dozen ideas for places we can go!
These will be custom, small-group tours for 2-7 people. You organize your group of friends, tell me which region interests you (or give me carte blanche), and I’ll take it from there.
About 3-4 times a year I put together tours that lean into my life as a European wine importer, and now also as an certified olive oil specialist. Wherever we can find the intersection of the two is where I want to go!
You might be surprised at where those two things might take us…
Some of you want to fill in the entire bingo board, right?
Just one time only in 2027, we’ll hit all 12 regions, 12 anchor cities, 12 more small villages or towns, and an opportunity to revisit what Curnonsky did over a century ago–scour L’Hexagone in search of provincial France.
Offered as a group tour for around 10-12 people, we’ll conduct this tour entirely by train, and only with a backpack on our shoulders. Built for you if you’re ready to travel a little differently!