Le Grand Tour Luxury Train Life On Board
learn about life on board le grand tour luxury train
The dawn of the 20th century was full of promise and the golden age of train travel. The enormous metallic colossus, with its titanic power, was finally tamed. Elegant new and tasteful styles came on board its glossy and plush interior.
The train brought with it the carefree spirit of the Belle Époque which opened up new horizons, cultivating a spirit of adventure.
The train then became a genuine work of art, where the cosy atmosphere of the enchanting cabins met the warmth of the bar car and the bright colours of the dining cars.
Life On Board
Learn about life on board the Le Grand Tour Luxury Train.
The bar
The bar exudes a sense of relaxation and character. This social yet cosy setting is a peaceful haven where you can dive into a novel plucked from our library or sample the finest French wineries’ produce.
The Restaurant
The dining car celebrates French gastronomy. It is the pleasure of savouring meals conceived by a three starred French chef and prepared with fresh and local products from the regions that pass before our eyes day after day.
The Service
Our train manager is the heart and soul of your journey. His attentive kindness and close bonds with our butlers ensure you have a relaxing break with us. Eighteen cabins, thirty-six passengers and fifteen crew members, all ambassadors of elegance and the French art of travel.
Food Created By A Three Star Michelin Chef
The Grand Tour train is a celebration of French heritage, so the dining car menu has been created by Alexandre Couillon, an internationally renowned chef boasting three Michelin stars. Like Puy du Fou, he is driven by a love of our land and the desire to share the best of France with diners all over the world.
Alexandre Couillon is the chef at La Marine, on Noirmoutier island. A creator of exceptional dishes combining tradition, modernity and culinary technique, he is known for his originality and unique skill. Obsessed by taste, freshness and quality ingredients, at his restaurant he cooks with fish from the Criée de Noirmoutier and vegetables from his own garden, a 4,000 m2 plot cultivated in a spirit of respect for the earth and the seasons. This insatiable search for excellence earned Chef Couillon three stars in the Michelin Guide (first star in 2007, followed by a second in 2013 and third in 2023) and the title of “Chef of the Year” in 2017 in the Gault et Millau restaurant guide. The American giant Netflix devoted an episode of its documentary series “Chef’s Table : France” to this French chef, whose restaurant has been listed among the top 180 in the world since 2019.
Alexandre Couillon’s cuisine is creative, modern, and sophisticated. Its roots run deep. “The greatest compliment I could receive is people coming out of La Marine saying : ‘We could taste your region, your island, your land’,” explains the chef from Vendée. On the menu he has designed for Le Grand Tour, Alexandre Couillon celebrates French heritage by exalting products from all our regions. The dream, the land, our roots : all these are part of the gastronomic experience planned for our excursion in the France of flavours. All the regions Le Grand Tour travels through will therefore be celebrated in our dishes. From the flavours of Burgundy to the fragrances of Provence, from local vegetables to fish from our coasts, each dish reflects the landscapes we discover on Le Grand Tour. The chef creates dishes that have a connection with the region we see before us.
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