2019 Food and Wine CAN

eat, drink, travel

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connect with the cultures of the world meal by meal. spice by spice. moment by moment.

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There are endless reasons why we travel, but the thrill of experiencing a new culture is one many of us share. While landmarks and historic sites offer a glimpse into a destination, food is the universal language that unites us all. With Collette, you’ll sample authentic regional cuisine and connect with the individuals who keep local traditions alive and create new ones for the next generation. Embark on a culinary adventure with us as we make our way across the world, one dish at a time. From the vineyards of Loire Valley to the waterways of Hoi An to the food stalls of Lima, a tour of global flavours awaits! collette.com/food 3

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our recipe for creating a memorable touring experience for you a rich, 100 year history Our family-owned company has a passion for travel, taking guests to all seven continents on over 160 tours. Our century of experience means we know how to cover every detail and focus on making every moment memorable.

appetizing journeys Every tour features an appealing variety of immersive cultural experiences, special culinary delights, local must-see destinations, and quality accommodations.

a seasoned team Our Tour Managers live and breathe their destinations and love to share their local knowledge. From the best coffee in town to top spots off the beaten path, our Tour Managers will guide you to special culinary experiences you may not find on your own.

a focus on local flavour From in-home dining to meals in locally loved restaurants and authentic regional fare, you’ll truly eat as the locals do.

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see what's inside Italy

8-15

Switzerland

40-45

France

16-23

Asia

46-51

Spain & Portugal

24-31

Peru

52-57

Ireland

32-35

North America

58-63

Scandinavia

36-39

Important Information

64-65

collette.com/food

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collette's culinary experiences so much more than a meal Walking through a bustling marketplace–the smell of freshly baked bread filling the air. Sharing a romantic evening with a loved one as you sip wine and gaze up at the night sky. Stepping out of your comfort zone to try an unexpected regional delicacy. These are just some of the unforgettable culinary moments you’ll savour with Collette. Read on to learn more about the epicurean experiences you’re sure to remember long after the meal is done.

home hosted meals There’s something truly special about the comfort, care and authenticity of a home-cooked meal. Dine, discuss and discover what everyday life is really like in another part of the world as you’re invited into a local’s home to sit down and share a meal.

interactive classes Roll up your sleeves and grab an apron to create regional specialties during an interactive cooking class. Learn the secrets behind favourite local dishes, sharpen your culinary skills, and sample the delicious fruits of your labour.

exclusive experiences From setting off on a hunt for truffles in Southern France to sampling fresh seafood aboard a luxury junk boat in Vietnam, our designers travel the world in search of extraordinary culinary adventures. Sink your teeth into a new destination and enjoy unexpected and hard-to-replicate epicurean experiences.

regional specialties Whether it's navigating a street food market in Southeast Asia, dinner accompanied by a traditional fado performance, or sipping a piping hot cup of Irish coffee in its birthplace, you’ll savour many regional specialties while on tour. Bring an appetite as you relish a range of local gastronomical offerings.

Visit collette.com/food for more details.

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italy

evocative. bold. fresh.

Much like its people, Italian cuisine is full of passion. Whether it’s for family and friends or for guests in un ristorante, each dish is infused with plenty of amore. You can certainly get your fill of pasta and pizza, but there are many more authentic Italian meals sure to sweep you off your feet.

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5 italian

street foods you must try

Thin-crust pizza topped with fresh basil, tomato and mozzarella.

Decadent lasagna layered with Bolognese and melted parmesan.

Rich tiramisu dipped in espresso and dusted with cocoa powder.

While these indulgent dishes are a must-try while dining out in Italy, there’s another type of Italian fare you shouldn’t overlook: street food.

From the delightful crunch of arancini to the saccharine splendour of gelato, street food is a delicious, wallet-friendly way to taste even more of this country’s cuisine.

Here are five savoury and sweet snacks you should look out for while ambling through Italy’s storied streets:

1 Arancini

Originating in Sicily, this deep-fried ball of rice is typically filled with ragù (a meat-based sauce), mozzarella and peas. Other varieties offer fillings like mushrooms, eggplant and artichoke.

2 Gelato After spending a sunny afternoon exploring Italia, there’s no better way to cool down than with a cup (or cone) of gelato.

Unlike ice cream, this frozen dairy dessert has a signature milky taste and an elastic texture that differentiates it from its American counterpart. Chocolate and vanilla are classic gelato staples, as well as special seasonal flavours like hazelnut, peach, chestnut and lemon.

3 Panino Con Porchetta

When in Tuscany or Umbria, look for white-painted trucks selling this succulent pork. Stuffed and seasoned with savoury herbs, the pork is slow-cooked on a pit and served in thick slices or wedged between panino (bread).

4 Pesce Fritto Al Cono You can find this delicious fried assortment of fish in Italy’s port towns. Served in a paper cone, this portable seafood snack is a great way to sample some of the country’s pescatarian offerings.

5 Granita

If you’ve had your share of gelato and need a way to beat the heat, many gelateria (gelato shops) also sell granita, a scrumptious frozen dessert. Akin to a snowcone, a granita consists of shaved ice, fresh fruit and sugar. Lemon is the most traditional flavour you’ll find, but some gelateria also serve orange, mint or passionfruit.

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polenta a taste of italy's past

Long before pasta reigned supreme, polenta was the staple food of the Italian people.

Created by mixing cornmeal with boiling salt water, polenta’s simplicity and ability to feed many made it a popular meal for peasants living in northern Italy’s countryside. Today, polenta takes on several associations, ranging from a traditional comfort food to a symbol of hardship.

So how has this humble repast been imbued with such emotion and history?

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polenta Let’s explore the evolution of this enduring dish.

Various sources claim the first version of polenta can be traced back to the Roman Empire, when Roman soldiers got creative and mixed their ration of grains into a thick porridge they called “pulmentum.” This iteration of the fortifying meal was made with grains like barley, millet, spelt or rye. Once maize made its way from the New World over to northern Italy around the 16th century, it became the favoured grain to make what we know as polenta today.

Maize was embraced as a cheap, easy to grow crop and for peasant families, polenta was served for breakfast, lunch and dinner. Mixed with water and simmered over a wood fire in a paiolo (a copper pot used for making polenta), it was the meal that kept many from going hungry during the food shortages of the 18th century.

While modern Italian cooking has certainly evolved, polenta hasn’t lost its appeal. The rustic meal is still mostly found in northern regions like Veneto, Friuli, Lombardy and Piedmont, but it’s become popular throughout most of the country.

The next time you find yourself in Italia, try it as a side along with a meat dish, as a substitution for pasta or as a savoury cake.

Richard Cardini, owner of La Pescheria Ristorante in Stresa, Italy, shares his recipe for traditional Polenta.

ingredients (serves 12)

3 cups of corn flour 8 cups of water 1 tbsp of extra virgin olive oil 1 tbsp of coarse salt

directions 1

Pour the water into a thick-bottomed steel pan. When the water is just about to boil add the salt, then pour the flour slowly into the mixture with a wooden spoon.

2

Keep cooking at high temperature, stirring quickly.

3

Stir in the olive oil. This will help prevent the polenta from becoming lumpy.

4

Continue stirring, waiting for the mixture to boil again, then lower the heat to a minimum and continue cooking for 50 minutes on a gentle flame.

5

After 50 minutes the polenta is ready; raise the heat so that it detaches from the pot.

6

Carefully turn the pan over and place the polenta onto a round cutting board slightly bigger than the diameter of the pan.

Luigi Arveda,

Tour Manager in Italy, recalls how Polenta has shaped his family’s culinary traditions: When you are in Italy, you only need to travel few miles to any direction to find different kinds of food. This makes Italy a treasure chest of culinary discoveries. Agriculture and wine making originate from the ancient Romans who brought fruits, meats, spices, olive oil and more from most of the lands they had conquered.

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Now, the polenta is ready to be collette.com/food served.

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a noble pursuit how to find authentic

parmigiano-reggiano From garnishing a nest of delicious angel hair to complementing a plate of savoury antipasto, Parmigiano-Reggiano’s versatility and taste has led Italians to crown it the “King of Cheeses.” Since the 13th century, cheese masters have produced Parmigiano-Reggiano using the same, simple ingredients: high-quality milk, water, salt and time. And while you might find an Italian market that offers authentic, imported Parmigiano-Reggiano, or “Parmesan” as it’s known in North America, the grocery store variety of Parmigiano-Reggiano is likely an imitation of what’s produced in Italy. That’s because in order for cheese to be classified as Parmigiano-Reggiano, it must follow a strict set of criteria put forth by the Parmigiano-Reggiano Cheese Consortium.

Here’s how to tell whether your Parmesan is the real deal or a cheesy imposter:

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According to Italian law, only cheese that’s produced in the provinces of Bologna, Mantua, Modena or Parma can be labeled “Parmigiano-Reggiano.”

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The cheese must be aged for a minimum of 12 months, though 24 months is best.

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Get a stamp of approval – authentic Parmigiano-Reggiano bears the Cheese Consortium seal on its rind.

4

Buy a wedge of cheese from a wheel rather than the pre-shredded or graded variety.

Perfect Pairings Sagrantino Wine In the charming medieval town of Montefalco, better known as the “Balcony of Umbria” for its unobstructed views of the Umbrian countryside, you’ll find Sagrantino wine. Due to the composition of the clay soil of the region, the grape produces one of central Italy’s most tannic wines–resulting in an intense profile of flavours. Pair this bold, prized wine with a beef and truffle dish or as an accompaniment to a hard cheese like a sharp pecorino.

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12 DAYS • APRIL 2019 — APRIL 2020

SMALL GROUP TRAVEL,

reinvented

ITALY'S TREASURES FROM $4799*

*Price is based on December 2, 2019 departure. Per person, double, land only.

From the bustling piazzas of Florence to the quaint Tuscan villas, your senses will come alive in Italy. Explore Lake Orta, one of Italy’s hidden gems. Discover the rugged coast of Cinque Terre. See the rosy hues of a sun-soaked Siena.

charming Italia awaits you.

CULINARY HIGHLIGHTS

Take a boat to Isola dei Pescatori for a special welcome dinner.

Attend a cocktail party in Stresa and sample some local specialties.

Visit a Tuscan winery and take part in a cooking lesson given by the winery’s chef.

VISIT EXPLORATIONS.COM/304 FOR MORE DETAILS.

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9 DAYS • JUNE & SEPTEMBER 2019

SMALL GROUP TRAVEL,

reinvented

ITALY'S BELLA VITA FROM $5099*

*Price is based on September 14, 2019 departure. Per person, double, land only.

Revel in the stunning sights, natural wonders, and storied history of Italy.

Admire famous masterpieces from the Renaissance in Florence. Stroll through the thriving city of Bologna. Relax and unwind by the palatial Lake Como.

life is beautiful.

CULINARY HIGHLIGHTS

Learn how to craft one of Italy’s most famous social cocktails – the Spritz!

Enjoy a home-hosted cooking lesson followed by dinner in historic Bologna.

Experience the workings of a local cheese shop and sample regional specialties.

VISIT EXPLORATIONS.COM/629 FOR MORE DETAILS.

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11 DAYS • MAY 2019 — APRIL 2020

SMALL GROUP TRAVEL,

reinvented

TUSCAN & UMBRIAN COUNTRYSIDE FROM $3999*

*Price is based on November 16, 2019 departure. Per person, double, land only.

From the medieval hilltowns of Umbria to Tuscany’s pastoral landscapes, experience the idyllic charm of Italy. Explore the art, history, and culture of Florence, the “Cradle of the Italian Renaissance.” Discover the medieval city of Siena.

book your getaway and breathe in the fresh air of Italy's countryside.

CULINARY HIGHLIGHTS

Participate in a cooking class in a 16th-century Umbrian farmhouse.

Delight in an authentic Tuscan lunch at a local winery.

Learn how olive oil is produced at a family-run frantoio (olive-presser).

VISIT EXPLORATIONS.COM/390 FOR MORE DETAILS.

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france

sophisticated. nuanced. harmonious.

French cuisine is designed to be savoured. Carefully prepared, each meal is a masterpiece, with complex layers of flavour that pair well with wine and lively discussion.

Join us on a culinary adventure in France.

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Mark Godin,

Tour Manager in France, on what you should try when visiting this romantic country: Everything! Because the French take cooking very seriously (using fresh ingredients, making everything almost an art form), nearly everything that you taste will be different from what you eat at home. The bread is only hours old and has textures, smells, and tastes that simply cannot be duplicated. The butter is so tasty–it’s almost addictive. Even a trip to an everyday bakery or supermarket becomes a magical affair that you look forward to every day.

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classic

french cuisine is all in the sauce For young chefs or newbie home cooks, learning the basics of French cuisine means mastering the 5 “mother sauces.” Created in the 19th century by famed French chef Marie-Antoine Carême, mother sauces were initially used to mask the taste of less-than-fresh food. Today, they provide the foundation to classic dishes known around the world.

Béchamel This simple white sauce consists of roux (a combination of flour and fat) mixed with hot milk or dairy. Béchamel is quite bland on its own, which is why it’s often flavoured with onions, cloves, salt or nutmeg. Find it in baked pastas and casseroles or as a base for other common sauces like mustard, cheddar cheese or soubise.

Velouté Velouté is another white sauce thickened with roux. Unlike the milk or dairy found in béchamel, velouté uses a clear stock as its base. Chefs often use this sauce as a tasty base for a gravy or a savoury soup.

Espagnole This basic brown sauce is comprised of a dark stock, like beef or veal, tomato puree, mirepoix (diced, cooked vegetables) and brown roux. Indulgent and rich, espagnole is typically the starter for a demi-glace or the base for boeuf bourguignon.

Hollandaise Unlike the other mothers, this sauce is thickened with emulsified egg yolk and melted butter instead of roux.

Brunch-goers will recognize this as the delicious sauce that tops an Eggs Benedict.

Sauce Tomat Classic sauce tomat is slightly different than the modern-day version. In addition to tomatoes, it’s cooked with salted pork, roux and mirepoix. This sauce can stand on its own and be served atop a pasta dish or be the foundation for a richer sauce, like creole or barbeque.

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french cheese: fall for fromage

The French take great pride in being purveyors of some of the best cheese in all of Europe. Like their wine, each region of France boasts their own, distinct variety of cheese, or fromage, made from cow, goat, or sheep’s milk. From decadent, soft Brie to the delightful crumble of Roquefort, you’ll want to sink your teeth into these savoury selections.

Cantal

Roquefort

Banon

Brie

Livarot

A variety of pressed cheese from the Auvergne mountains, Cantal has a taste similar to English farmhouse cheddar.

Have a slice or two alongside some Cabernet Sauvignon.

Known as the king of blue cheeses, Roquefort is tangy and distinctive.

You may find this cheese crumbled on top of your salad.

Found in small, flat rounds wrapped in leaf papers soaked in wine or French Brandy, Banon is a type of goat’s milk cheese.

Banon is best when very fresh and has a nutty, fruity flavour.

Mild and creamy, Brie has a signature crust and wonderful soft centre that melts as it ages. Enjoy some Brie alongside ripe berries and Chardonnay.

One of the oldest and greatest Normandy cheeses, Livarot offers a taste that’s as remarkable as its smell.

Allow this cheese to melt in your mouth and pair it with a full-bodied glass of Bordeaux.

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french wine what's in the name?

Though Paris tops many travellers’ must-visit lists, wine lovers flock to France’s pastoral countryside. It’s here amongst the sprawling, vine-gilded landscapes that you’ll find some of the most treasured grape varieties in all the world. While nearly every area of France produces a bottle or two of local vin, there are some particularly iconic regions that are synonymous with fine wine.

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Discover some of these popular regional varieties and the ideal food pairings to accompany each glass.

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Burgundy

2

Provence

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4

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Famous for both red Burgundy (Pinot Noir) and white Burgundy (Chardonnay), you’ll find that while this wine region is small in size, its prestige is far-reaching.

Red Burgundy tastes best with poultry or fish dishes while the white variety pairs well with pork or pasta. champagne

More than half of Provençal wine produced is rosé, though the region also offers some red and white varieties. Pour a glass of this pink-hued wine, nibble on some Banon cheese and bask in the warm Provençal sun.

france

alsace

burgundy

Alsace The wine culture here is imbued by Germanic tradition and offers many white varieties, including Pinot Gris, Riesling, and Gewurztraminer. These dry, fruity wines are a nice accompaniment to fruits and cheeses.

bordeaux

Bordeaux The majority of wine produced here is red and is home to Merlot, Cabernet Sauvignon, and Malbec grapes.

Bordeaux wines are a blend of several different grapes, creating rich and complex flavours that delight the palate. Pair this full-bodied blend with a juicy steak.

provence

Champagne Producing sparkling wines since the 17th century,

the region of Champagne is a delightful place to experience this celebratory bubbly drink. The French enjoy a glass as part of their evening aperitif.

Perfect Pairings Bordeaux One of France’s most illustrious and complex wine regions is Bordeaux. Known for its delicious grape varieties, legendary left bank and right bank landscape and iconic winemaking traditions, Bordeaux holds rank as the top producer of blended red wine. Pair this classic red blend with steak frites or some delicate French cheese.

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CLASSIC TOUR

15 DAYS • MAY 2019 — APRIL 2020

FRANCE MAGNIFIQUE FROM $4899*

*Price is based on October 24, 2019 departure. Per person, double, land only.

Discover the magnificence of France and come to understand the meaning of joie de vivre.

Explore the enchanting medieval walled city of Avignon. See iconic landmarks as you cruise along the Seine. Relish the pastoral allure of Lyon. Journey to Monaco, the dazzling gem of the French Riviera. Wander through Paris’ winding streets.

the rich culture and captivating spirit of france awaits you.

CULINARY HIGHLIGHTS

Enjoy a delightful French dinner at one of Paris' brasseries.

Visit a local winery in Loire Valley and sample some of Europe’s finest wines.

Watch a crème brûlée demonstration in Avignon.

VISIT COLLETTE.COM/287 FOR MORE DETAILS.

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4/9/19 11:23 AM

10 DAYS • JULY 2019 — APRIL 2020

SMALL GROUP TRAVEL,

reinvented

JOURNEY THROUGH SOUTHERN FRANCE FROM $5049*

*Price is based on July 22, 2019 departure. Per person, double, land only.

Behold the arresting, bucolic scenery that inspired the masters on this Southern France sojourn. Embark on an interactive journey through the world of wine at La Cité du Vin. Stroll through Eymet, one of Southern France’s iconic bastides (fortified towns).

Discover the medieval city Saint-Émilion.

allons-y!

CULINARY HIGHLIGHTS

Sample wines from Bordeaux, Medoc, Saint-Émilion, and Dordogne Valley.

Set out on a truffle hunt led by a local chef and his trained dogs.

Savour local farm-to-table fare throughout your travels.

VISIT EXPLORATIONS.COM/568 FOR MORE DETAILS.

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spain & portugal diverse. local. seasonal.

A bounty of culinary offerings and diverse, seasonal cuisine await you in Portugal and Spain.

Sip and savour your way through these two countries, discovering all the rich flavours found in simple, fresh ingredients.

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the pleasures of port wine

This variety of fortified wine is one of Portugal’s most notable products. Port is derived from a unique blend of indigenous grapes, providing tasting notes that range from sweet raspberry to decadent chocolate.

Get to know a little more about this prized Portuguese beverage:

1

Port wine is only made in the rugged region of Douro Valley, where some of the oldest and most beautiful vineyards are located.

2

It is generally Wood or Bottle Aged. Wood-aged Ports should be consumed while still relatively young. Bottle-aged Ports, like Vintage Port, require a decade or two to reach full maturity.

3

It’s an ideal after-dinner drink. Due to its sweet, rich taste, Port is often paired with dessert or enjoyed on its own.

Angela Almeida, Regional Destination Manager for Spain & Portugal, talks about the variety of drinks you can find in these two countries: Spain and Portugal are amongst the best producers of wine in Europe.

If you prefer something fresh and light, Sangria, Cava, Beer and Cider are popular beverages in Spain, while in Portugal, we very much enjoy our Port and our Moscatel. Liquors are very popular in both countries. In Spain, as a digestive I suggest a chupito, an herbal or fruit schnapps served at the end of a traditional meal. In Portugal, you can try Medronho a brandy from the South of the country, made from the fruit of the Arbutus tree. collette.com 25

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How many ways can you prepare cod?

Ask a Portuguese Native!

It’s commonly heard that in Portugal, there are more than 365 ways to cook bacalhau (cod). Cod is so popular it’s fondly referred to as fiel amigo or "faithful friend." Though much cod is imported, it’s still beloved throughout Portugal, with each region having its own spin on how to prepare it. Here is one suggested way you can eat bacalhau like the Portuguese.

If there are 1001 recipes of codfish, as they say in Portugal, it means there is always room for 1 more. This one was created by me, based on one of my best skills: improvisation with a touch of Mediterranean balance.

— Maria das Merces Pacheco, Tour Manager, on her own cod recipe, Codfish Lasagna.

codfish lasagna ingredients 1 1/2 lbs of codfish (previously de-salted) 1 lb fresh diced vegetables, like mushroom, zucchini, red onions, cherry tomato (or any other that you like) 4 fresh lasagna sheets Soy cream or regular cream White sauce Fresh Parmesan cheese Spices: freshly-ground 3 peppers, freshly-sliced ginger, salt, chives Breadcrumbs with herbs Olive oil

directions 1

After the codfish has been de-salted (for about 36 hours, soak and change water every 6 hours), boil it lightly (you should add some salt if needed, just taste the water it is cooking in and you know) and shred by hand, removing bones and skin.

2

In a wok, sauté the vegetables until almost done, they should remain firm; season with salt, freshly-ground 3 peppers, freshly-sliced ginger, chives or whatever spices & herbs you like and that go well with vegetables and fish.

3

Add soy or regular cream and season a bit more, if needed; let it cook for a bit.

4

Add the codfish, mix well and let it take in the flavours for a while. The result should be creamy and wet, so that after the oven stage the lasagna is still creamy.

5

In a baking dish (I like to use clay), put some olive oil at the bottom – I use a bit of kitchen paper or a brush to spread evenly – add the fresh pasta, then add the creamy codfish with vegetables, add another layer of lasagna sheet, one more layer of the creamy cod and one more layer of lasagna pasta.

6

Finish by adding a last layer of white sauce mixed with some cream (or soy cream) and seasoned with salt, pepper and chives; spread evenly; sprinkle breadcrumbs with herbs and Parmesan cheese.

Maria das Merces Pacheco,

Tour manager on a brief history of salted cod: Codfish, the ever-so-Portuguese dried and salted fish, is actually caught in colder waters around Norway, the Faroe Islands or Newfoundland.

It’s the only fish the Portuguese eat that is not fresh. The habit of drying and salting codfish is at least 500 years old, when refrigeration was not an option; nowadays, in spite of modern technology, the habit has not disappeared. The final result is not salty, as many might think, but actually tastier. There are, they say, more than 1001 ways of cooking codfish in Portugal; I still have more than 800 to try!

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Bake until golden.

Bom apetite!

4/9/19 11:23 AM

jamon iberico

one of spain's most decadent tapas dishes Touted as one of the finest cured meats in the world, Jamon Iberico or Iberian Ham is a savoury Spanish delicacy. Jamon Iberico is top of the line in quality, akin to grass-fed beef in the United States. Decadent and savoury, it is often used as a tapas option, served on top of croquettes with sheep's milk or covered over a piece of cod. If you see a leg of this ham hanging behind a bar or in a storefront, order this must-try succulent meat.

Perfect Pairings Spanish Sidra While Spain is well-known for its wines, sangria and cerveza, sidra or Spanish cider is an integral part of Northern Spain’s culinary culture. Unlike the ciders you’ll typically find in America, France or the UK, Spanish cider is dry, sharp and often not sparkling. When in Basque Country, collette.com 27 find a local sidería (cider bar) and sample a small glass of this tangy beverage.

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whet your appetite

with a sneak peek of the Azores’ food scene The Azores have been branded as of late as “the Hawaii of Europe.” With its pristine crater lakes

and basalt soils, lush pastures and ample coastline, the nine islands have ample resources to produce a bounty of fresh cuisine.

For foodies especially this makes the Portuguese archipelago nothing short of an epicurean paradise.

On our new upcoming Explorations tour to the Azores, you’ll have a chance to taste the diverse flavours found in this mid-Atlantic gem.

Nadine Paulo,

Product Design Manager: The beauty of Portuguese cuisine is its simplicity and freshness!

Here are just a few culinary highlights: In São Miguel, the biggest of the Azores’ islands, you’ll sample a sweet treat at a local family run queijadas (pastry) bakery. Then, you’ll savour a cozido das furnas lunch, a traditional meal heated by volcanic steam.

In Faial, you’ll delve into the daily life of dairy production when you drop by a family-owned cheese factory and get to try a savoury slice or two.

In Pico, you’ll amble through the Pico vineyards (UNESCO World Heritage site) and taste exclusive wines of limited production at a wine collaborative.

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Check out this tour coming Spring of 2020!

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plentiful paella Perfect to share with a large group, paella is a hearty, classic meal that’ll give you yet another reason to love travelling to Spain.

ingredients Salt, ground black pepper & olive oil

2 cups Valencia rice or Arborio

1 lb extra-large shrimp (21/25), peeled & deveined

3 cups low-sodium chicken broth

8–9 medium cloves garlic, minced or pressed (about 2 tbsp) 1 lb boneless, skinless chicken thighs, each thigh trimmed of excess fat and halved crosswise 1 red bell pepper, seeded and cut pole to pole into 1/2-inch-wide strips 1 package frozen artichoke hearts

1 cup dry white wine 1/2 tsp saffron threads, crumbled 1 bay leaf 1 dozen mussels, scrubbed & debearded 1/2 cup frozen fava beans or broad green beans

(about 1 cup)

2 tsp chopped fresh parsley leaves

1 (14.5-ounce) can diced tomatoes, drained, minced, and drained again

1 lemon, cut into wedges, for serving

1 medium onion, chopped fine

directions 1

Adjust oven rack to lower-middle position; heat oven to 350 degrees. Toss shrimp, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1 teaspoon garlic in medium bowl; cover with plastic wrap and refrigerate until needed.

Season chicken thighs with salt and pepper; set aside.

2

Heat 2 teaspoons oil in large Dutch oven over medium-high heat until shimmering but not smoking. Add peppers and cook, stirring occasionally, until skin begins to blister and turn spotty black, 3 to 4 minutes. Remove peppers and set aside.

3

Add 1 teaspoon oil to now-empty Dutch oven; heat oil until shimmering but not smoking. Add chicken pieces in single layer; cook, without moving pieces, until browned, about 3 minutes. Turn pieces and brown on second side, about 3 minutes longer; transfer chicken to medium bowl. Reduce heat to medium and add artichokes to pot; cook, stirring frequently. Transfer artichokes to bowl with chicken and set aside.

4

Add enough oil to fat in Dutch oven to equal 2 tablespoons; heat over medium heat until shimmering but not smoking.

Add onion and cook, stirring frequently, until softened, about 3 minutes; stir in remaining garlic and cook until fragrant, about 1 minute. Stir in tomatoes; cook until mixture begins to darken and thicken slightly, about 3 minutes. Add favas or green beans. Stir in rice and cook until grains are well coated with tomato mixture, 1 to 2 minutes. Stir in chicken broth, wine, saffron, bay leaf, and ½ teaspoon salt. Return chicken and artichokes to pot, increase heat to medium-high and bring to boil, uncovered, stirring occasionally. Cover pot and transfer to oven. Cook until rice absorbs almost all liquid, about 15 minutes. Remove pot from oven. Uncover pot; scatter shrimp over rice, insert mussels hinged side down into rice (so they stand upright), arrange bell pepper strips in pinwheel pattern, and scatter favas/green beans over top.

Cover and return to oven; cook until shrimp are opaque and mussels have opened, 10 to 12 minutes.

5

Remove from oven and let paella stand, covered, for about 5 minutes. Discard any mussels that have not opened and bay leaf. Sprinkle with parsley and serve, passing lemon wedges separately. collette.com/food

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4/9/19 11:24 AM

CLASSIC TOUR

13 DAYS • MAY 2019 — APRIL 2020

PORTUGAL & ITS ISLANDS FROM $2849*

*Price is based on March 27, 2020 departure. Per person, double, land only.

Discover the magic of Portugal’s islands. Enjoy multi-night stays in picturesque Madeira and the Azores. See how Old-World traditions still thrive in Lisbon. Explore charming coastal villages, beautiful botanical gardens, and geothermal wonders.

this mediterranean paradise is one of europe’s best-kept secrets.

CULINARY HIGHLIGHTS

Experience a truly unique cozido das furnas lunch cooked by the heat of volcanic steam in Furnas Valley.

Relish a traditional Madeiran dinner known as espetada.

Learn Azorean culinary traditions during an interactive cooking demonstration.

VISIT COLLETTE.COM/414 FOR MORE DETAILS.

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4/9/19 11:24 AM

10 DAYS • JUNE 2019 — APRIL 2020

SMALL GROUP TRAVEL,

reinvented

THE NOVELTIES OF NORTHERN SPAIN FROM $4549*

*Price is based on March 19, 2020 departure. Per person, double, land only.

Discover Northern Spain and enliven your senses as you soak in its illustrious history, lush landscapes and incredible cuisine. Explore the charming sophistication of San Sebastián, the seaside landscapes of Santander, and lovely Basque country. Stand in awe of Gaudi’s architectural masterpieces in Barcelona. Unearth the medieval city of Burgos.

immerse yourself in all of northern spain's wonders.

CULINARY HIGHLIGHTS

Discover the secrets of Catalan cuisine during an interactive culinary workshop.

Sip locally crafted cocktails amidst views of one of the Mediterranean’s liveliest ports in Barcelona.

Mingle with locals during a Madrid market stop.

VISIT EXPLORATIONS.COM/624 FOR MORE DETAILS.

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4/9/19 11:24 AM

Š Granville Hotel, Waterford City, Ireland

ireland

hearty. organic. rustic.

From garden-fresh vegetables and herbs to sustainably sourced seafood and dairy, Ireland has embraced its agrarian roots to feature delicious, farm-to-fork cuisine.

Dispel any preconceived notions you might have had about typical Irish fare and discover why the Emerald Isle has become one of Europe’s culinary darlings.

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4/9/19 11:24 AM

culinary trends

ireland's farm-to-table movement Local, seasonal and sustainable ingredients are what you’ll see appearing on the menus of restaurants across Ireland. Tapping in to the country’s agrarian roots, chefs, artisan food producers, and farmers are spotlighting locally sourced ingredients found across Ireland.

It’s the most authentic way to experience all the flavours of the Emerald Isle.

Paul O'Gorman, Head Chef at the Rozzers Restaurant at the Killeen House Hotel on what makes Ireland’s cuisine so unexpectedly tasty:

Ireland is an island, off an island, off the coast of mainland Europe. We are surrounded by pure clean ocean, have a mild climate and are proud owners of some of the finest and most fertile land on the planet. This automatically gives us some of the finest meats, fish and vegetables on the planet! The farm to fork concept of food preparation ensures a quality, an integrity and a freshness that simply cannot be replicated. The taste and succulence of fresh food is incomparable to any form of processed or preserved food.

Perfect Pairings Irish Coffee A warm, caffeinated elixir with a signature whiskey kick, Irish coffee is a classic drink known well-beyond the Emerald Isle. The hot cocktail was invented as a means to warm weary passengers travelling via flying boat–a seaplane popularized in the 1930s. While the flying boat fell out of use as advances in aircraft technology took off, the spiked coffee drink never lost its appeal. Enjoy it after a day ambling along the mythical Giant’s Causeway or at the end of a delicious meal.

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4/9/19 11:25 AM

the difference in ireland's

dairy products is under your feet The rolling, verdant hills of Ireland aren’t just a pretty sight – they’re also a prime reason why the cows here produce such distinctive dairy products. Thanks to the Emerald Isle’s temperate climate and lush grass, Ireland is one of the foremost milk producers in the world. With the burgeoning artisan movement, there are a growing number of specialty dairy products to try, particularly cheeses.

Some notable cheeses worth sampling in Ireland include: Cashel Blue

Coolea

A marbled cow’s milk blue cheese that’s pleasant with a creamy edge.

Try it with figs and water biscuits.

A nutty, gouda-style cheese made

by Dutch immigrants in Ireland. A perfect pairing with malty beers.

St. Tola

Ardrahan

A goat cheese with a golden rind on the outside and a soft, white interior. The complex, mellow flavours become more pronounced as this cheese ages. It’s an excellent addition to any cheese board.

An earthy, washed-rind cow’s milk cheese with a zesty tang that rivals French varieties such as Epoisses and Livarot. Great with tart grapes and a Pinot Noir.

rozzers baked goat cheese appetizer ingredients 1 1/2 inch slice of Irish goat cheese 1 baked disc of puff pastry 1 tbsp of red onion jam 2 tbsp of honey 1 clove of garlic, finely crushed

1 tsp of diced Mediterranean mixed vegetables 1 tsp of chorizo sausage, cut into thin strips Basil pesto

individual parts of dish assembly: Red onion jam: Slice one larger red onion and put it into a saucepan with a glass of red wine, two tablespoons of balsamic vinegar and two tablespoons of honey.

Boil and reduce until onions are tender and sticky.

Puff pastry disc: Use pre-rolled puff pastry. Cut out a tea-cup sized disc shape and place on a tray, with another tray on top, to prevent it from rising. Place in oven at 180 degrees until golden brown (approx. 10 to 15 minutes).

Mediterranean vegetables: Use half a red onion finely diced, half a red, yellow and green pepper finely diced, and a half clove of finely crushed garlic. Heat oil in 34a pan, and add ingredients. Gently sauté until tender (approx. 10 to 15 minutes).

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overall dish assembly Place the puff pastry on a baking tray and then place the goat cheese on top of it. Then add the red onion jam, the Mediterranean vegetables and finally the sliced chorizo.

Place in a pre-heated oven at 180 degrees for 5 minutes approx., or until the chorizo strips are crispy and the goat cheese has become gooey.

Remove from oven, plate up and drizzle with basil pesto to finish.

4/9/19 11:25 AM

10 DAYS • JUNE 2019 — APRIL 2021

SMALL GROUP TRAVEL,

reinvented

COUNTRYSIDE OF THE EMERALD ISLE FROM $3749*

*Price is based on October 6, 2019 departure. Per person, double, land only.

Travel through Ireland’s quaint countryside and take in the seemingly endless hills of green.

Experience Dublin’s lively, effervescent culture with a multi-night stay in the capital.

Board a ferry and sail to Garnish Island, a place that has to be seen to be believed.

raise a pint and celebrate ireland.

CULINARY HIGHLIGHTS

Savour canapés and cocktails in the crypt of Christ Church Cathedral.

Put a modern twist on Irish cuisine during a cooking class in Dublin.

Enjoy Diner’s Choice in Ireland’s gourmet capital of Kinsale.

VISIT EXPLORATIONS.COM/468 FOR MORE DETAILS.

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4/9/19 11:25 AM

scandinavia distinct. novel. complex.

Scandinavians rely heavily on the sea to fill their plates. The people of Denmark, Norway and Sweden still eat many of the meals their Viking ancestors once did, and often prepare them using the same techniques. As you marvel at breathtaking fjords and gorgeous mountain vistas, be sure to sample some of Scandinavia’s delicious food and drink along the way. Skül!

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4/9/19 11:25 AM

the cutting edge

of culinary scandinavia’s new nordic cuisine movement As of late, Scandinavia is the “it” place for haute-cuisine.

Much of what’s involved in Nordic cuisine is actually traditional fare reinterpreted in new ways. The chefs who’ve championed New Nordic cooking put together a manifesto conveying what they believe to be its defining traits.

They’ve decreed that New Nordic movement is based on the following 10 pillars: To reflect seasonality in meals.

To express the purity, freshness, simplicity and ethics associated with our region.

To base cooking on ingredients that are unique to our climates, landscapes, and waters.

To combine good taste with health and well-being.

To promote Nordic products and the variety of Nordic producers.

To promote animal welfare.

Katherine Ulrich,

Restaurant Manager at Zeleste Restaurant in Copenhagen, Denmark on the New Nordic cuisine movement’s influence in its kitchen: The New Nordic Cuisine is very much a part of our approach to cooking at Zeleste. A part of this – using seasonal produce, the focus on quality and using regional products – has always been part of our DNA. We are now using more of the techniques associated with the movement, such as fermenting and pickling. We are also experimenting more with the traditional uses of produce, such as using ingredients normally associated with savoury dishes in our desserts – and vice versa.

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To develop new applications of traditional Nordic food products.

To combine the best in Nordic cookery and culinary traditions with influences from abroad.

To combine local self-sufficiency with regional sharing of high-quality products.

To join forces with consumers, cooking craftsmen, agriculture, retail and wholesales industries, researchers, teachers, politicians and authorities on this project for the benefit of everyone in the Nordic region. collette.com/food

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4/9/19 11:25 AM

what exactly is a

smörgåsbord?

The word smörgåsbord in North America has become synonymous with a buffet-style meal. But in Scandinavia – where the term was coined – a smörgåsbord refers to something quite different. Its roots date back to the 14th century when Sweden’s upper class would offer a small spread of bread, butter, and cheese before mealtime. When you dissect the word, you’ll find that in Swedish smör means butter, och means and, bröd means bread. This all translated simply means, “butter and bread.” It wasn’t until the 1900s that the smörgåsbord’s offerings grew to include meats, fish, fruit, and vegetables.

Gather friends old and new to connect over your own smörgåsbord. Be sure to include a few of these authentic Scandinavian plates on the menu:

1 2 3 4 5

Cold-cured Gravlax on Rye Crispbread Pickled Herring Marinated Cucumber Salad Smörgåstårta Strawberry Snow

Perfect Pairings Aquavit If you ask a native Scandinavian what their region’s signature spirit is, aquavit would most likely be the answer. This distilled liquor has been the chosen drink for Scandinavians to imbibe since Vikings stormed the seas. Typically flavoured with caraway or cumin seed, the taste of aquavit is not unlike vodka or gin.

Enjoy aquavit chilled straight up along with a tasty smörgåsbord.

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4/9/19 11:26 AM

CLASSIC TOUR

14 DAYS • JUNE 2019 — OCTOBER 2020

SPECTACULAR SCANDINAVIA FROM $5099*

*Price is based on October 3, 2019 departure. Per person, double, land only.

Embark on a journey that showcases the natural wonders of Scandinavia. Pass mighty waterfalls, towering mountains, and amazing valleys aboard the Flåm Railway.

Mingle with locals in the delightfully bohemian city of Copenhagen. From stunning vistas to cosmopolitan cities,

scandinavia is truly remarkable.

CULINARY HIGHLIGHTS

Dine at Fem Små Hus, a 17th-century restaurant in Stockholm’s Old Town.

Taste the seasonal foods crucial to New Nordic Cuisine in Copenhagen.

Stop at a candy cane making factory.

(Part of It’s Your Choice)

VISIT COLLETTE.COM/102 FOR MORE DETAILS.

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4/9/19 11:26 AM

switzerland

sweet. magical. adventurous.

Influenced by German, French, and Northern Italian cuisines, the food in Switzerland is a delightful culinary journey. Decadence is encouraged here, as chocolate, fondue, and absinthe are all on the menu. Indulge your taste buds and be prepared to take a bite out of Switzerland.

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4/9/19 11:26 AM

absinthe

and the history behind the green fairy Absinthe originated in Neuchatel, Switzerland.

Rising to popularity in the late 19th century, absinthe became known as la fee verte or “the green fairy” for its colour and ability to liberate the mind. Julie Mathey, Coordinator of Maison De L’Absinthe, says the beverage was a large contributor to the Swiss economy, so when it was outlawed, producers needed to get creative. “When absinthe was forbidden, it was an economic shock for our small valley of Val-de-Travers. The fact that in Switzerland absinthe survived thanks to the bootleggers and the moonshiners is very important. All the histories about prohibited absinthe made our valley famous. It is a part of our history and it influences the production and the consumption today.”

In the small village of Môtiers, visitors can now take an optional tour to retrace the origins of the Green Fairy and get to understand the historic connections to Absinthe. Take a sip and allow the Fairy to work her magic!

Michael Moitoso, Tour Delivery Manager, discussing our optional absinthe cooking experience at Maison de l'Absinthe in Motiers, Neuchatel: Learning about the history of absinthe in the region was fascinating, but this experience took it to a whole other level – who knew you could cook with absinthe as well?! collette.com 41

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4/9/19 11:26 AM

always choose

chocolate Switzerland's most famous treat

Swiss chocolate is unlike any other chocolate in the world. The Swiss are known as the masters of this sweet treat, inventing the chocolate bar, milk chocolate, and several chocolate-related manufacturing processes. Swiss producers like Francois-Lois Cailler, Rudolf Sprüngli-Ammann, and Rodolphe Lindt are just a few of the industry titans that helped Switzerland corner the chocolate market.

Five sweet facts about Swiss chocolate:

1

The Swiss eat more chocolate than any other nation in the world — consuming close to 20 pounds per year.

2

Chocolate is a major Swiss export; with almost 115,500 tons of chocolate exported in 2015.

3

Swiss chocolatier DeLafée developed a truly rich treat by blending 24-karat gold dust into cocoa butter to create edible chocolate gold.

4

All Swiss chocolate is union made. Chocolate workers are covered by collective-bargaining labour agreements.

5

It takes 500 cocoa beans to make one pound of chocolate.

Perfect Pairings Swiss Wine 42

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One of Switzerland’s best kept secrets is its superb wine. This secret will likely stay with locals, too as only 1 to 2% of it is exported. There are over 200 grape varieties grown in this mountainous European country, but Chasselas and Pinot Noir are the most popular to quaff. Head to a wine cellar in Neuchatel or explore the legendary vineyards of Lauvaux for a taste of this hidden treasure.

4/9/19 11:26 AM

chocolate

making process There is a whole process that goes into making Switzerland’s signature, melt-in-your-mouth milk chocolate.

Here is a little behind-the scenes look at how that chocolate bar goes from a humble bean to a decadent delight.

1

Cocoa trees produce pods (fruit), which contain the beloved cocoa beans. These beans are harvested, shipped and processed for their quality and region.

2

The beans are then cleaned and the shell is removed to reveal the nibs, or core pieces of the chocolate.

3

The nibs are sterilized, roasted, and crushed to create a liquid cocoa mass that is stored according to the unique quality of the bean.

4

The liquid cocoa is then mixed with milk powder, cocoa butter, sugar and vanilla.

5

This mixture is continually pressed through rollers, pulverizing the mix.

6

The mixture spends hours being agitated and aerated using a process called conching until it takes on a soft, smooth texture.

Julia Blom, Coordinator at the Läderach Choclatier, on the Grand Cru Chocolate: Like a fine wine, the Grand Cru is a vintage chocolate.

Unlike other chocolates that are always a blend, Grand Cru uses the best fruits from one region. Each time you taste this chocolate there are different flavours. collette.com 43

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4/9/19 11:26 AM

say cheese!

wait until you try Swiss raclette Few meals are as indulgent – or as delectable – as Raclette.

The semi-soft, gooey raclette cheese turns into a convivial experience as a shared dish. Originating with peasants who lived in the Alpine regions of Valais, Savoie, and Haute-Savoie, raclette was heated by campfire until it was melted enough to easily scrape onto a piece of bread. While you’ll see fondue both in and out of Switzerland, raclette is rarely consumed outside its homeland. It’s a must-try when visiting.

Though it is a decadent treat, there is some raclette etiquette that the Swiss abide by:

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1

Only the cheese should be cooked on top of the raclette grill. While side dishes like cornichons (small French pickles), cocktail onions, and little Dutch potatoes may be served alongside the meal, the Swiss believe that the raclette is tasty enough on its own.

2

No water (or no drinks besides wine, beer or hot tea while eating raclette – and for two hours afterward). The Swiss warn that the cheese could congeal in your stomach, creating an uncomfortable experience.

3

No empty trays. Once you scrape the hot cheese out of the tray, it must be immediately filled again to cook more cheese while you eat. Cooking does not stop until the entire table agrees that the raclette is finished.

4/9/19 11:26 AM

10 DAYS • MAY 2019 — APRIL 2020

SMALL GROUP TRAVEL,

reinvented

SWITZERLAND: HIDDEN TRAILS & MAJESTIC PEAKS FROM $4999*

*Price is based on August 23, 2019 departure. Per person, double, land only.

Discover a world of pastoral splendour all set to the grand backdrop of the Swiss Alps.

Home of the Matterhorn and Lake Geneva, Switzerland’s natural beauty is otherworldly.

now is the time to embark on a Swiss journey you’ll never forget.

CULINARY HIGHLIGHTS

Indulge in the art of Swiss chocolate during a hands-on workshop.

Sip and sample wines at a family-run vineyard in Lavaux.

Indulge in cocktails and canapés inside Neuchatel's historic Collégiale.

VISIT EXPLORATIONS.COM/628 FOR MORE DETAILS.

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4/9/19 11:26 AM

southeast asia balanced. disciplined. exotic.

The spice of chili peppers. The juiciness of a ripe Rambutan. The soothing nature of a hot cup of tea. The allure of Asian cuisine is undeniable. Characterized by complementing tastes and textures, the diverse cuisine across this vast subregion is appetizing to a wide variety of palates.

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4/9/19 11:26 AM

the five elements

the importance of balance in vietnamese food Vietnamese food is all about balance. Every meal is created with a yin and yang that makes it both good and good for you. In fact, Vietnamese food is considered one of the healthiest cuisines in the world!

Along with valuing balance, the number five is a crucial component in Vietnamese cuisine. Chefs seek to incorporate and consider five elements, five colours, five senses, five organs, and five spices in every dish.

Here is a chart to help illustrate how this culinary experience will enhance your senses, aid in your internal health, and leave you satisfied: ELEMENTS CORRESPONDENCE WOOD

FIRE

EARTH

METAL

WATER

SPICES (NGŨ Vị)

Sour

Bitter

Sweet

Spicy

Salty

ORGANS (NGŨ TẠNG)

Gall Bladder

Small Intestines

Stomach

Large Intestine

Urinary Bladder

COLOURS (NGŨ SẮC)

Green

Red

Yellow

White

Black

SENSES (NGŨ GIÁC)

Visual

Taste

Touch

Smell

Sound

NUTRIENTS (NGŨ CHẤT)

Carbohydrates

Fat

Protein

Minerals

Water

John Pham,

Tour Manager in Vietnam, on the harmonious nature of Vietnamese Cuisine: The food in Vietnam is so unique because it is a great harmony and combination of the ingredients and balance in tastes.

I love the huge varieties and flavours of food in different regions. Each of them has their own unique taste.

Perfect Pairings Lao-Lao (Rice Whiskey) Along the banks of the Mekong River lies Ban Xang Hai, a sleepy little village where you’ll find the potent liquor known as Lao-Lao. For centuries, the villagers have been handcrafting this potent ricebased whiskey to drink during ceremonies and feasts. You’ll most likely be offered a shot of Lao-Lao when exploring Ban Xang Hai, but be prepared–this potent beverage packs quite the punch!

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4/9/19 11:27 AM

dragon fruit to durian southeast asia’s exotic produce

When travelling to Southeast Asia, the produce is often unlike what you’d find in your supermarket back home. This makes for an exciting trip to a local market, where there’s an abundance of new foods to sample.

In Southeast Asia, the fruit is especially exotic, as most of it only thrives locally.

Here’s just a sampling of what fruits you might discover while in Southeast Asia:

dragon fruit With a vibrant pink exterior and white, fleshy interior, the dragon fruit is both beautiful and delicious. Tiny, black edible seeds in the fruit make for a delightful crunch. You’ll often see dragon fruit blended in sweet drinks.

dragon fruit

tamarind A sweet-and-sour tang makes the tamarind a unique treat. This fruit comes in a brown shell and is eaten by sucking the meat from the stone-like seeds. You might find this fruit in laksa – a popular dish.

tamarind

rambutan Resembling small, hairy cherries, the rambutan is sweet and syrupy. This fruit is best when ripe – look for a bright red exterior with no white spots.

rambutan

lychee Similar in taste to the rambutan, the lychee was a favourite fruit of Chinese emperors. The small brown or pink shells on these fruits are peeled away, revealing a sweet, white ball.

lychee

durian While the durian has a strong, pungent smell, it is touted as the “king of fruits” in Southeast Asia. With a spiky, green exterior and flesh interior with a texture similar to custard, durian is a fruit people either hate to love or love to hate.

durian

insider tips for navigating a southeast asian street food market

From the aroma of fragrant herbs and spices to the chatter of locals as they barter with vendors, the food markets and food stalls are where you’ll have the most authentic culinary experiences.

To confidently navigate a Southeast Asian street food market, consider these tips from our local guides:

48

1

Take a sturdy, reusable bag

3

2

Don’t be afraid to try something new

4

Vendors don’t often have plastic or paper bags on hand, so it’s best to bring your own – especially if you plan on purchasing a few items.

Now is the time to try new produce or small dishes that you might not experience otherwise!

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Learn some food-related phrases

If you plan on tasting some food while at the market, learn phrases like “not too spicy” or “no meat, please” to help easily communicate what you’d like to a vendor.

Carry a range of currency

Many vendors don’t carry enough money to make change, so be sure to have a range of bills.

4/9/19 11:27 AM

top 5

vietnamese street foods to try

Now that you’ve been equipped with a few pointers to make your way through a typical street food market, here are some staple dishes to seek out and savour in Vietnam:

Bánh mì: Vietnamese Sandwich French cuisine is often considered to be the pinnacle of food, but leave it to Vietnam to take a French staple and make it even better. When Vietnam was under French colonial rule, they made their own version of the baguette with wheat and rice flour, and the Bánh mì was born.

The crispy roll is filled with roast pork, pickled veggies, and soy sauce.

Bún cha: Vietnamese BBQ Follow the scent of barbequing meat in any urban area, and you’re almost sure to find Bún chả. Grilled pork patties and sliced marinated pork belly are served up with a bowl of broth, green veggies, and rice noodles.

Sometimes, you’ll even get a side of fried crab spring rolls.

It’s a staple of the lunchtime rush for a reason.

Xôi: Sticky Rice Xôi is one of Vietnam’s most ubiquitous staple foods.

The glutinous rice achieves its sticky consistency by being soaked for hours, then drained and steamed to perfection.

Xôi is seen in an endless array of sweet and savoury dishes. Order like a local and try Xôi Gấc–sticky rice with gấc fruit seeds or Xôi Lac–sticky rice with boiled peanuts.

Bánh tét: Banana & Sticky Rice Dessert Bánh tét is the perfect sweet treat after a long day of exploring. Banana and sweet red beans are rolled up into a banana leaf with sticky rice, and thrown onto a grill. Once it’s pulled off, it’s cut into slices and dished out with a side of coconut milk custard, and dusted with sesame seeds. After all those savoury meats, you’ll need something sweet for dessert.

Cà Phê Sua: Vietnamese Coffee The Vietnamese people love to drink coffee.

Their preferred method of brewing a cup is the “drip” method, removing most of the bitterness from the coffee and leaving it smoother and sweeter than we’re used to.

Add in some condensed milk, and pour it over ice or drink it hot and you’ve got a delicious beverage that’ll keep you energized all day. collette.com/food

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4/9/19 11:28 AM

14 DAYS • SEPTEMBER 2019 – APRIL 2020

SMALL GROUP TRAVEL,

reinvented

TASTE OF VIETNAM FROM $2399*

* Price based on October 18, 2019 departure.

Per person, double, land only.

Experience the ancient and mysterious world of Vietnam, a country rich with culture and complex history. Get acquainted with Ho Chi Minh City on a sightseeing tour.

Experience life on the Mekong Delta. Overnight on a luxury junk boat cruise in Halong Bay.

vietnam will leave you more enchanted than you imagined.

CULINARY HIGHLIGHTS

Embark on a river basket boat journey along the Thu Bon River to your kitchen for an immersive cooking class.

Discover the region’s cottage industry with a visit to a coconut candy factory.

Savour lunchtime seafood aboard your luxury junk boat.

VISIT EXPLORATIONS.COM/597 FOR MORE DETAILS.

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4/9/19 11:28 AM

14 DAYS • MAY 2019 — APRIL 2020

SMALL GROUP TRAVEL,

reinvented

KINGDOMS OF SOUTHEAST ASIA FROM $3249*

*Price based on January 10, 2020 departure. Per person, double, land only.

Delve into an ancient and exotic world as the colourful mosaic of Southeast Asia unfolds before you. Explore Vietnam’s complex relationship with the West. Find inspiration at Cambodia’s Angkor Wat temple. Discover a floating village in Laos.

each day paints a new picture of the rich cultures found in these three kingdoms.

CULINARY HIGHLIGHTS

Enjoy a walking food tour which includes some of Vietnam’s most famous dishes like banh mi and pho.

Visit the “Whiskey Village” of Ban Xang Hai and sample some Lao-Lao.

Savour dinner at a local restaurant while enjoying a traditional Apsara show.

VISIT EXPLORATIONS.COM/425 FOR MORE DETAILS.

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4/9/19 11:28 AM

peru unexpected. cross-cultural. enticing.

For close to a decade, Peru has been revered as the rockstar of the foodie community.

Hungry travellers are enamored by the country’s fusion of flavours, a result of the contrasting landscapes and generations of settlers immigrating from Latin America, Africa, Asia and Europe.

Pack your appetite and sense of adventure – it’s time to explore Peru.

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foodie's delight the hidden culinary treasures of peru Over the past five years, the food scene in Lima has exploded.

Clustered in neighbourhoods like Miraflores and Barranco are a multitude of huariques (traditional restaurants), food stands, and bars where you’ll find some of the most mouthwatering cuisine imaginable.

From the Pacific Ocean, to the mountainous Andes and Amazonian rainforest, there’s a truly organic supermarket accessible to Peruvians.

And thanks to the migrants that have landed here from locales like Italy, Japan, and Africa, Lima’s practically an international buffet.

But, the native cuisine is impressive in itself. From fresh ceviche to deliciously tart pisco sour, the local delicacies are highly recommended.

If you need more convincing, two of the top ten restaurants ranked by the “The World's 50 Best Restaurants” are found in Lima. Allow your taste buds to guide you to this thriving, food-forward city.

pisco sour (from Cala, a restaurant in Lima, Peru)

ingredients 3 oz pisco 1 oz lemon juice 1 oz simple syrup 1 egg white 1 dashes of angostura bitters

directions 1

Mix the pisco, lemon juice, simple syrup, angostura bitter and finally the egg white in a cocktail shaker.

2

Next, mix with ice and and shake rigorously for ten to twelve seconds to combine all ingredients.

3

Place a few drops of angostura bitters in the centre of the foam before serving. collette.com 53

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peruvian ceviche

Ceviche is a Peruvian dish that leaves seafood lovers’ mouths watering.

Fresh, raw fish is marinated and cured by the power of citrus juice, resulting in a zesty, tasteful dish. One of our local friends shared his favourite way to prepare ceviche from famed Peruvian chef, Gaston Acurio.

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leche de tigre

ceviche

ingredients

ingredients

(to be added to ceviche)

2/3 cup fresh lime juice 2 garlic cloves, smashed 1 tablespoon (packed) chopped fresh cilantro leaves 1/2 ají limo or habanero chile, seeded, halved lengthwise 1/2 small red onion, chopped 1/2 cup bottled clam juice (optional) Kosher salt

directions Set a fine-mesh sieve over a small bowl.

Purée first 4 ingredients and 4 large ice cubes in a blender until smooth.

Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

1 small sweet potato (about 8 oz) 1 ear of corn, husked 1/2 ají limo or habanero chile, seeded, halved lengthwise 1 pound fluke, flounder, or sole, cut into 1/2-inch cubes 1 small red onion, quartered and thinly sliced, divided Prepared Leche de Tigre Kosher salt Cilantro leaves

directions 1

Pour water into a large pot fitted with a steamer basket to a depth of 1 inch; bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool.

2

Add more water to same pot, if needed, to measure 1 inch; bring to a boil. Add ear of corn to pot and steam until crisp-tender, 2–3 minutes. Transfer to a plate; let cool completely.

3

Halve sweet potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside.

Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use).

4

Rub a large bowl with cut sides of chile; discard. Place fluke (or other white fish), 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well. Let marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt.

5

Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.

Serves 4-6.

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4 foods you must try While you certainly could subsist on ceviche and pisco sours for most of your time in Lima, the city has a great deal more to offer first time visitors.

Just ask any native Peruvian and they’ll proudly tell you that their indigenous crops and rich multicultural history make their cuisine second to none.

Here are some dishes to look out for when stepping in to Lima’s food scene:

1

Lomo Saltado

3

Cuy Al Horno

2

Rocoto Relleno

4

Papas a La Huancaina

A prime example of Peru’s vibrant immigrant culture, lomo saltado is a stir fry dish popularized by the country’s Chinese population. The savoury meal consists of beef, tomatoes and onions along with white rice and French fries.

If you think spice makes everything nice, then try this fiery treat. This dish, made with ground beef, egg and melted cheese is sandwiched between a Rocoto pepper, said to be 10 times hotter than a jalapeno.

For those with an adventurous palate, try this regional delicacy. While cuy, or guinea pig, might be a household pet in North America, in Peru it’s a staple meat popular in Andean culture. Just know that the dish is often served with the cuy’s head intact.

You can’t go to Peru and not eat potatoes – the country is home to at least 3,800 types of this starchy tuber. For a great introduction to how Peruvians dine on this bountiful crop, try the papas a la huancaina, made with boiled potaotes and a spicy yellow sauce.

Perfect Pairings Chicha Morada After a day of wandering around Machu Picchu, opt for a glass of chicha morada. This deep non-alcoholic drink is made from Peruvian purple corn, giving it a distinctive, deep purple hue. In addition to serving as a great way to quench your thirst, chicha morada is packed with antioxidants and is said to lower blood pressure. Find some at a market stall or in the fabulous restaurants of Peru.

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CLASSIC TOUR

10 DAYS • MARCH 2019 — APRIL 2020

PERU: ANCIENT LAND OF MYSTERIES FROM $3749*

*Price based on June 23, 2019 departure. Per person, double, land only.

Discover fabled archeological treasures, scenic coastal vistas, and ancient colonial influences in Peru. Meet the indigenous Uros people of the floating islands on Lake Titicaca.

Travel to Machu Picchu aboard the famed Vistadome train.

peru is the perfect place to let your curiosity take hold.

CULINARY HIGHLIGHTS

Enjoy a culinary demonstration at your hotel at the base of Machu Picchu.

Be treated to an authentic dinner highlighting the local flavours of Cuzco.

Delight in a home-hosted farm-to-table lunch at a local Quechua community.

VISIT COLLETTE.COM/454 FOR MORE DETAILS.

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north america

soulful. regional. distinct.

North America’s distinct, regional specialties serve as a delicious means to discover its local essence and cultural influences. And in the Southwest and Deep South, the regional fare is never lacking in spice, soul or flavour. See what North America has to bring to the table.

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green chile: a staple of new mexico In the American Southwest, one particular piquant pepper

Nicole Ammerman, Director of the Santa Fe School of Cooking, on the uniqueness of the red and green chile: Most people prefer the green chile for its fresh, vegetable flavour, while the red is often ripened and dried in the sun, presenting a much more complex taste. Once you live here, you adjust to the flavours and sometimes, you change your mind! I tell first-time visitors not to be scared of the spice and to try a classic dish, like tamales smothered in green chile.

reigns supreme: the green chile. Smothered on top of tamales, mixed into hearty stews, handheld in a breakfast burrito, even baked into chocolates, green chile’s versatility is just one of the reasons it’s so beloved by visitors and natives alike.

Chiles have been grown in the North America since the 16th century, and in New Mexico’s high desert climate, they thrive. Autumn is the prime harvesting season for green chiles, making it the favourite time of year for many New Mexicans. As the days get shorter and the nights grow cooler, the unmistakable aroma of fire-roasted chiles permeates the air.

If you visit the Land of Enchantment during the harvest season, you’ll find festivals, farmers markets and roadside stands dedicated to selling this fire-kissed pepper. While offered year-round, the Fall is when green chiles are at their peak deliciousness.

It should be noted that once ripened, green chiles turn red. And for many locals, the flavour of the red chile is preferred. In fact, in New Mexico the official state question is: red or green? Depending on who you ask, red and green chile are either wildly different or taste pretty much the same.

To accommodate these preferences, some restaurants will feature both varieties and ask which colour you’d like.

Add some spice into your life and visit New Mexico, the mecca of the green chile.

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seafood gumbo One of the best examples of New Orleans’ melting pot of cultures is found in its gumbo. Combining West African, Native American, and French culinary influences, the dish is imbued with a history as rich as its flavours. You can cook up your own large batch using this recipe from Court of Two Sisters:

ingredients

directions

1 cup celery, diced

1

In a large stockpot make a medium-dark roux of the flour and margarine, heating the margarine until it is sizzling and gradually adding the flour and darkening.

2

Add seasonings and vegetables, and cook until vegetables are limp, and let cool about half an hour.

3

Boil shrimp separately, reserving stock. Add roux and vegetables to stock and blend well until thickened.

4

Add oysters, crab, shrimp, and Kitchen Bouquet for colour.

Simmer one-half hour.

5

Serve over rice. Yields 20 servings.

1 cup bell pepper, diced 2 cup white onion, diced 2 cups okra, sliced 1 1/2 tsp. pureed garlic or garlic paste 1 cup margarine or cooking oil 1 1/2 cups flour 1/4 cup parsley, chopped 1 1/2 lbs. small or medium shrimp, peeled 6 qts. water 4 scallions, chopped 1 1/2 lbs. gumbo crabs 2 tomatoes, peeled and chopped 1 pint oysters 1 tsp. thyme 1 tsp. basil 1 bay leaf, crushed 2 tbs. salt 1 1/2 tsp. cayenne pepper 1 tsp. black pepper 2 tbs. Kitchen Bouquet

(a browning & seasoning sauce)

Perfect Pairings The Sazerac Often seen as a spin on an Old Fashioned, the Sazerac has a long history in New Orleans.

The drink’s infancy dates back to the 1830s when local apothecary – Antoine Perched – mixed medicinal aromatic bitters, French Brandy, sugar and water to create the signature beverage.

Later, the brandy was replaced with Sazerac cognac along with a dash of absinthe. Today, the cocktail remains a popular beverage that’s enjoyed in and out of the French Quarter.

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po'boys & muffulettas

two new orleans sandwiches worth savouring

For lunch options that aren’t your typical fare, try a po’boy or muffuletta. Though these two sandwiches are now enjoyed on a national level, their origins can be traced back to The Big Easy.

Po’Boy Made famous by railroad conductor turned sandwich shop owners Benny and Clovis Martin, the po’boy is a savoury sandwich stuffed with fried shrimp, catfish, or grilled chicken.

Muffuletta The muffuletta sandwich originated among the Italian immigrants of New Orleans and is known for its signature marinated olive oil salad and thinlysliced Italian meats and cheeses.

get to know the

world-renowned

café du monde Established in 1862 in the heart of the French Quarter, Café Du Monde is an iconic culinary time capsule that perfectly captures the charm of New Orleans. Open 24 hours a day, seven days a week, Café Du Monde serves a bustling crowd of locals and tourists around the clock. The menu consists of less than five items, though most patrons only go for two: coffee and beignets.

Coffee is served either black or Café Au Lait style, which is half coffee and half hot milk.

Even if you don’t identify as having a sweet tooth, a beignet is a must. These square Frenchstyle doughnuts are covered with powdered sugar and practically melt in your mouth.

Savour the New Orleans élan and start (or end) your day with this delightful treat.

louisiana gumbo, jambalaya, & etouffée: delicious but different dishes

These three dishes are found on many traditional Louisianan menus. While each meal is savoury and involves some portion of rice and spice, a true native can taste the difference between gumbo, jambalaya and étouffée. Let's explore what makes each one unique: Jambalaya Akin to paella, jambalaya is a rice dish that typically features shellfish, Andouille sausage, and vegetables.

The Creole version of this meal includes tomatoes but the Cajun version does not.

Gumbo A roux-thickened stew, typically containing either poultry and sausage or seafood along with vegetables. The rice is served on the side of the dish, not in it. Étouffée A thicker, spicy stew most commonly made with crawfish and served over rice. The term étouffée is derived from the cooking method of smothering. collette.com/food

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SPOTLIGHTS TOUR

5 DAYS • MAY 2019 — APRIL 2020

SPOTLIGHT ON NEW ORLEANS FROM $1749*

*Price based on September 15, 2019 departure. Per person, double, land only.

Get to know one of America’s most vibrant cities: New Orleans. Stay in the heart of the French Quarter and immerse yourself in a melting pot of cultures. Groove to New Orleans’ signature sound at a French Quarter jazz club. Take a scenic drive along the shoreline of Lake Pontchartrain.

new orleans always delivers on a good time.

CULINARY HIGHLIGHTS

Learn how to cook New Orleans-style at the New Orleans School of Cooking.

Indulge in a staple New Orleans sweet — beignets at Café Du Monde.

Get a taste of FrenchCreole cuisine at The Court of Two Sisters Restaurant.

VISIT COLLETTE.COM/80 FOR MORE DETAILS.

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SPOTLIGHTS TOUR

7 DAYS • SEPTEMBER 2019 — APRIL 2021

SPOTLIGHT ON SANTA FE FROM $2249*

*Price based on September 14, 2019 departure. Per person, double, land only.

Embrace the creative spirit of Santa Fe and delve into the city’s multicultural atmosphere, natural beauty and profound history. Discover the flourishing artistic community while travelling the scenic Turquoise Trail. Uncover the sculpted canyons and mesa tops of Bandelier National Monument. Visit El Santuario de Chimayo, one of the most important Catholic pilgrimage sites in the United States.

see for yourself why santa fe is regarded as "the city different."

CULINARY HIGHLIGHTS

Try your hand at making a tamale at the Santa Fe School of Cooking.

Delight in an authentic New Mexican lunch in Chimayo.

Enjoy a choice visit to some of Santa Fe’s famed chocolate shops.

VISIT COLLETTE.COM/274 FOR MORE DETAILS.

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Reservation Information Land Rates Land rates are on a per person, double occupancy unless otherwise noted. Availability of departures at the prices noted in the brochure is limited.

Government taxes and fees are additional. For current prices, please see our website at www.gocollette.com. Land rates are guaranteed at the time that the deposit is received by Collette.

The land price includes those land based items delineated as included in the package itinerary and does not include any other items such as air travel, airline fees, airport or departure taxes, transfers, visas, customary end of trip gratuities for your tour manager, driver, local guides, hotel housekeepers, cruise ship waitstaff, and any incidental charges.

Payments Land Package Deposit • A $250 non-refundable deposit is due with your land only reservation.

• For Antarctica, Cruises only and Oberammergau reservations, a non-refundable $500 deposit is required. An additional $1000 is due 180 days prior to departure for Antarctica. An additional $1500 is due one year prior to departure for Oberammergau.

Air Inclusive Package Deposit • A $500 non-refundable deposit is due with your air inclusive reservation.

• For Antarctica, Cruise and Oberammergau air inclusive reservations, a nonrefundable $750 deposit is required. An additional $1000 is due 180 days prior to departure for Antarctica. An additional $1500 is due one year prior to departure for Oberammergau.

Instant Purchase Air • If you have selected Instant Purchase Air, the deposit required is the full cost of the airfare plus the land package deposit noted above, all of which is non-refundable.

Should you decide to purchase our per-person Travel Protection Plan, you must do so at the time of booking. Payment of this Plan includes the Pre-Departure Cancellation Fee Waiver which protects you from penalties in the event you have to cancel your entire tour package for any reason up to the day prior to departure (see Part A in our terms on our website for more details). If you originally purchased nonrefundable airline tickets, Part B of the Travel Protection Plan may provide a refund for the airline tickets, taxes, or fees in the event of a cancellation for a covered reason (see Part B in our terms on our website for more details).

Final Payment Unless otherwise noted, the balance is due 60 days before departure on all tours, except cruises, Antarctica, Galapagos and Oberammergau. The balance is due 120 days before departure for cruises, Antarctica, Galapagos and Oberammergau.

Payment may be made by charging to clients’ Mastercard, Visa, American Express, or Discover (card imprint and signature required) or by sending a check or money order.

All land rates are guaranteed upon deposit. Payment may also be made online at https://reservations.gocollette.com/ payment.aspx?co=CAD TRAVEL PROFESSIONALS PLEASE CONTACT: Collette: 1-800-468-5955 reservations@gocollette.com PLEASE SEND PAYMENTS TO: Collette, 40 Queen Street South, Mississauga, ON L5M 1K3 Attn: Accounts Receivable Revision Fees Upon receipt of your itinerary, you must review it and report any discrepancies to Collette immediately in order to avoid any supplier incurred penalties.

A handling fee of $25.00 per transaction will be assessed for any change or revision made to a reservation. A change of departure date within 11 months of the departure date will be treated as a cancellation, and cancellation charges will apply.

Cancellation Charges Both cancellations of confirmed bookings and transfers to new travel dates will result in penalties and fees assessed by travel suppliers. If you have not purchased our Travel Protection Plan, and you need to transfer or cancel for any reason prior to departure, the following cancellation fees will be assessed on your land or cruise product. Air is 100% nonrefundable once paid in full. If cancelled prior to being paid in full, the following cancellation fees will also apply to air. (*See cancellation and unused services Travel Protection Plan fees and exceptions): • More than 60 days prior to departure: a nonrefundable deposit will be retained.

• 60 - 16 days prior to departure: 30% of land or cruise price • 15 - 1 day prior to departure: 50% of land or cruise price • Day of departure and after: 100% of land or cruise price Exceptions: Ocean Cruises: • More than 90 days prior to departure, a nonrefundable deposit will be retained.

• 90 - 61 days prior to departure: 35% of land or cruise price • 60 - 31 days prior to departure: 60% of land or cruise price • 30 - 0 days prior to departure: 100% of land or cruise price River Cruises: including Europe, Russia, Egypt and China • More than 90 days prior to departure, a nonrefundable deposit will be retained.

• 90 - 61 days prior to departure: 50% of land or cruise price • 60 - 31 days prior to departure: 85% of land or cruise price • 30 - 0 days prior to departure: 100% of land or cruise price

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Visit gocollette.com/terms for complete terms and conditions.

Galapagos & Antarctica: • More than 120 days prior to departure: nonrefundable deposits will be retained.

• 120 - 90 days prior to departure: 60% of land or cruise price • 89 - 0 days prior to departure: 100% of land or cruise price Oberammergau • More than 120 days prior to departure – a nonrefundable deposit will be retained.

• 120 - 91 days prior to departure - 75% of total price • 90 days - 0 days prior to departure -100% of total price * Instant Purchase air and its associated taxes, fees and surcharges are 100% nonrefundable at time of reservation.

Upon cancellation of transportation or travel services where you, the client, are not at fault and have not cancelled in violation of these terms and conditions, you will be refunded 100%.

Collette’s Travel Protection Plan Payment of a Per Person Travel Protection Plan Fee guarantees a full refund of all payments (including deposit), except the Travel Protection Plan Fee itself, made to Collette for travel arrangements in case of cancellation of your travel plans for any reason prior to the day of departure. The Travel Protection Plan Fee with Air only covers airline tickets you have purchased from Collette. Exception: If you originally purchased nonrefundable airline tickets, the Travel Protection Plan does not provide a refund for the airline tickets, taxes or fees, in the event of a cancellation. Collette’s Travel Protection Plan protects you from penalties in the event you have a need to cancel your entire inclusive tour package up to the day prior to departure. The Travel Protection Plan does not indemnify you from penalties if you choose to cancel partial tour components or air. If you choose to partially cancel your tour, you will be responsible for a revision fee as well as any penalties that are incurred at the time of the cancellation. Visit gocollette.com/terms for Complete TRAVEL PROTECTION PLAN Terms and Conditions Airfare For your convenience, we offer airfare for purchase with all tour packages. If you purchase an air-inclusive program, your airfare will be quoted exclusive of all fuel, taxes and fees. Your rates are subject to change until paid in full. Seats are limited and may not be available on every flight or departure date.

Instant Purchase Nonrefundable Airfare includes roundtrip airport/hotel transfers (excluding pre- or post-days and extensions). If you have selected Instant Purchase nonrefundable air, you are required to pay the full air cost in addition to the $250 deposit at time of booking (all of which is nonrefundable). If you purchase the Travel Protection Plan, the Instant Purchase nonrefundable airfare may be covered, if you cancel your trip for a covered reason (see Part B for more details). Tickets will be issued immediately and once issued are nonrefundable; you may only be changed for a fee up to $300 plus any difference in airfare for travel in the following 12 months; specific fees and policies may vary by airline. These tickets include an administration fee and roundtrip airport-to-hotel transfers, of which both hold no airline reissue value.

Once issued, there can be no fluctuation in price due to an increase in government taxes or in airline fuel surcharges. Therefore, any such fees or airport-to-hotel transfers are not refundable under any circumstances.

Currency Unless specified otherwise, all statements of or references to dollar amounts in these terms and conditions are to lawful money of Canada.

Proof of Citizenship: Passports & Visas Documentation is required by foreign governments for all trips outside Canada. Clients/passengers should check with the appropriate foreign consulate/embassy for entry requirements, including whether you need to obtain a visa before entering your destination country and, if you do need to get a visa, its cost and timing. Please remember that the possession of valid passports and necessary visas are the responsibility of each client/passenger. If you would like assistance in ensuring you have the proper visa(s) for your trip outside of Canada, we would be happy to refer you to a company that can assist you.

Travel Conditions There may be different living standards and practices and different standards and conditions with respect to the provision of services and accommodations outside of Canada.

Baggage Disclaimer Although every effort is made to handle passengers’ luggage as carefully as possible, Collette is not responsible for and does not assume liability or accept claims for loss of or damage to luggage due to breakage, theft or wear and tear through airline/airport, hotel and group carrier handling. It is recommended for your own self-interest and protection that you have adequate insurance to cover these eventualities. Check with your sales agent for low-cost insurance to cover these risks.

There are limitations by coach and air carrier as to the number and size of bags which can be carried onboard and in bulk storage. Be sure to ask your travel professional about such restrictions before departing for your tour.

Checked Baggage Charges: Some airlines impose additional charges if you choose to check baggage. Please contact your airline or refer to its website for detailed information regarding your airline’s checked baggage policies. Please be advised there is a $25 USD/CAD charge (per piece) for checked baggage on most transborder flights between U.S. & Canada. This is a fee levied by the airlines, not Collette, and may be subject to change.

Travellers Needing Special Assistance You must report any disability requiring special attention to Collette at the time your booking is made.* Collette will make reasonable efforts to accommodate the special needs of tour participants. It is strongly recommended that persons requiring assistance be accompanied by a companion who is capable of and totally responsible for providing the assistance.

None of Collette, its employees and personnel, and its suppliers, may physically lift or assist clients into transportation vehicles. If a traveller thinks he or she might need assistance during a trip, he or she should call Collette to determine what assistance

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might reasonably be given. Collette cannot provide special individual assistance to tour members with special needs for walking, dining or other routine activities. *To request a wheelchair accessible room on a cruise, the traveller or person sharing the room must have a recognized disability that alters a major life function and requires the use of a mobility device and the use of the accessible features provided in the wheelchair accessible stateroom.

Transfers Roundtrip airport-to-hotel transfers are provided for all passengers who purchase airfare through Collette. These transfers do not apply to pre- and post-night stays. Passengers who do not purchase airfare through Collette can purchase arrival and departure transfers from Collette. Some restrictions may apply. All transfers leave at prescheduled times.

All passengers who purchase pre and post hotel nights through Collette may also purchase transfers to/from the airport and the pre or post hotel. Please inquire at time of booking.

Roundtrip Home to Airport Sedan Service This service is available for all airinclusive tour bookings. This personalized service is included when you reside within a 100 km radius of the airport.* Please confirm at time of booking. Not valid on group travel. *One transfer per room booking. Additional stops are not permitted on route.

Other restrictions apply; call for details.

Tour Pacing Tour pacing varies by itinerary, and each destination’s sightseeing and activities are unique. Pacing is subject to personal interpretation. At Collette, we do include the best a destination has to offer, enhancing your overall tour experience. For overnight pacing of a tour, please refer to the “Accommodations” section on each tour page and on the tour map. These describe the number of nights you will stay in each hotel during your tour. The day-by-day descriptions will provide additional detail about the number of activities included in each day.

The Tour Activity Level Ranking is featured on each tour itinerary in a circle. If you have additional questions regarding a specific tour, please inquire at time of reservation. For your comfort, we recommend packing comfortable walking shoes so you can fully enjoy every aspect of your tour.

Travel Loyalty Formerly known as Travel Loyalty by Collette (TLC), Collette has relaunched a new, more inclusive loyalty program called the Collette Passport Club.

For guests who are already enrolled in TLC no action is required. New guests who completed a trip that departed on or after 9/4/17 will automatically be enrolled in the program. Collette Passport Club members receive a $150 travel credit for each trip they take* along with various other benefits. *Full credit is valid for your next tour when you travel within 12 months of the original trip. $100 of the credit remains valid for travel within 13-24 months, and the entire credit expires 24 months after the original trip.

Holiday and Museum Closures Museum visits and personal shopping time may be disrupted due to unforeseen circumstances or many religious, state and local holidays observed throughout the world.

Motorcoach Washrooms Most motorcoaches used on our tours are equipped with washrooms (except safari vehicles, exotic locations, and some of our Explorations tours). These are typically for emergency use, as we make plenty of comfort stops, allowing you the opportunity to use public restrooms and/or stretch your legs.

Seat Rotation Seats are rotated onboard the coach for all Collette tours under the direction of the tour manager. So that we do not show partiality among passengers, exceptions cannot be made.

Maps and Photos Maps shown on tour pages are current at the time of printing and may not reflect actual tour routing should the tour change. Photos shown on tour pages are reflective of the area(s) visited, but may not be included in the actual tour itinerary and the conditions you experience may be different than depicted in the photograph(s).

Explanation of Responsibilities and Tour Conditions for Collette Each client is responsible for proper documentation and inoculations that may be required and/or recommended to participate on tour. Please contact your local travel clinic or personal physician for specific details on the destinations you are traveling to and from. If you decide to make a reservation, you acknowledge and agree that you are physically well enough to travel and understand that medical facilities may not be similar to what you are accustomed to at home. You must bring enough medication with you for the trip. Any person reserving or purchasing any Collette product published in this brochure accepts the condition that Collette reserves to itself the exclusive right to change or cancel itineraries, hotels, and other tour components whenever it is deemed necessary, including for tours designated as “guaranteed departures.”. If this occurs, every effort will be made to offer alternate dates and/or programs. Published times on itineraries are as accurate as possible but subject to change due to traffic, weather, mechanical and any other conditions beyond Collette’s control that prevent Collette from operating as scheduled. Collette expressly disclaims any liability for any damages that may be incurred for any changes, cancellations or delays on any itinerary on any Collette tour.

All rates on foreign tours are subject to fluctuations of currency and may be changed when necessary without advance notice prior to deposit.

Collette does not accept liability in the case of any passenger being denied boarding by any airline carrier due to the carrier’s overbooking of a flight. All cancellation charges, fees and refunds for any tour within this brochure are in effect as of the effective date as indicated below and supersede any other previously printed policies relating to these same charges.

GENERAL DISCLAIMER Collette montiors security situations around the world as well as government travel advisories. Conditions may require Collette to change or even cancel trips. You accept the risks involved in travel, both foreign and domestic, and accept responsibility for your own travel decisions. Guests may be required to review and sign a participation agreement prior to engaging in certain activities on the trip.

Neither Collette Travel Service, Inc., its affiliated entities and its and their employees, shareholders, officers, directors, successors, agents, and assigns (collectively “Collette”), own or operate any person or entity which is to or does provide goods or services for these trips. You agree to be bound by the conditions of carriage for all transportation providers. Collette does not maintain control or operate the personnel, equipment, or operations of these suppliers it uses and as such Collette assumes no responsibility for and cannot be held liable for any personal injury, death, property damage or other loss, accident, delay, inconvenience, or irregularity which may be occasioned by reason of (1) any wrongful, negligent, willful or unauthorized acts or omissions on the part of any of the suppliers or other employees or agents, (2) any defect in or failure of any vehicle, equipment, or instrument owned, operated or otherwise used by any of these suppliers, or (3) any wrongful, willful or negligent act or omission on the part of any other party.

Client shall indemnify and hold harmless Collette Travel Service, Inc., its affiliated entities and its and their employees, agents, shareholders, officers, successors and assigns (collectively “Collette”), from all suits, actions, losses, damages, claims or liability for any personal injury, death, property damage or other loss, accident, delay, inconvenience or irregularity which is occasioned by any negligent acts or omissions of Collette arising out of any goods or services provided for this or these trips.

Additionally, responsibility is not accepted for losses or expenses due to sickness, lack of appropriate medical facilities or practitioners, weather, strikes, theft or other criminal acts, war, terrorism, computer problems, or other such causes. Other risks may arise such as, but not limited to, hazards of traveling in foreign countries including undeveloped areas, the hazards of travel by aircraft, bus, van, train, automobile or other motorized vehicle, differing safety standards, sickness, criminal acts committed by others, allergic reactions, and/or animal encounters. You are voluntarily participating in the tour and Collette, and as lawful consideration for the agreement to travel with Collette, you agree not to make a claim against Collette, its related companies, officers and employees for injuries, death, or any other claim and agree to release Collette, its related companies, officers and employees from any such claim. This release is binding on all members of your traveling party, as well as your Estate and heirs and this provision shall be enforceable even after your trip has ended. If you make your own air reservations, Collette is not responsible and shall provide no refund if your flight schedule changes so that you are not able to enjoy the entirety of your tour. All services and accommodations are subject to the laws of the country in which they are provided. Collette reserves the right to make changes in the published itinerary whenever, in their sole judgment, conditions warrant, or if Collette deems it necessary for the comfort, convenience, or safety of the tour.

Collette reserves the right to withdraw any tour announced. Collette reserves the right to decline to accept any person as a member of the tour, or to require any participant to withdraw from the tour at any time, when such action is determined by the Tour Manager to be in the best interests of the health, safety, and general welfare of the tour group or of the individual participant. If you are traveling with children, you are solely responsible for their behavior and monitoring them throughout the tour. Neither does Collette accept liability for any carrier’s cancellation penalty incurred by the purchase of a nonrefundable airline or other ticket to the tour departure city and return or otherwise. Baggage and personal effects are the sole responsibility of the owner at all times.

Collette is not responsible, and will not be bound by, representations made by third party representatives, travel agents, unaffiliated websites, or any other party.

Participants may be photographed for the promotional purposes of Collette. In addition, any comments that you submit as a review or your social media posts may be used for Collette’s promotional purposes.

Payment of the deposit to Collette constitutes acceptance of these terms and conditions. Collette reserves the right to modify these terms and conditions at any time, without notice.

Cons=umer Protection Plans Collette is a member of the following organizations: the National Tour Association, the United States Tour Operators Association (USTOA), the Alliance of Canadian Travel Associations, the Travel Industry Council of Ontario, and the Association of British Travel Agents. Some of these associations operate a consumer protection plan to cover deposits placed with any tour operator member. In the case of USTOA, the consumer protection bond is $1 million. Full details are available from these organizations or Collette. Collette is pleased to give this additional protection to our clients.

All rates published are per person as indicated and are based on double occupancy when only one rate is shown. Reservations will be accepted subject to availability at the time of request and will be considered confirmed only upon receipt of a minimum deposit. Child land rates are available and are valid for ages 5-12, sharing a room with two full-paying adults.

Copyright 2019 Collette Tours Canada, Ltd. doing business as Collette, 40 Queen Street South, Mississauga, ON L5M 1K3; Tel: 289.998.0151; Fax: 888.882.5820 or #205 – 6820 188th Street, Surrey, BC V4N 3G6; Tel: 778.574.1918; Fax: 778.574.0704 Effective dates May 1, 2019 - April 30, 2020 Collette Tours Canada Ltd. is a member of the Travel Industry Council of Ontario, Registration #3206405; B.C. Registration #23337.

The material contained herein (including photos) is copyright and cannot be scanned, copied or duplicated.

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traveller insight we love hearing from you!

Our travellers mean a lot to us, and a ringing endorsement from our travellers is worth its weight in gold. Across Feefo (an independent, third-party review platform), social media and in letters written to our home office, we’ve gathered a few of our current favourites.

CONNECT WITH US:

Twitter

The trip was everything Collette promised. Our Tour Director was one of the best we have had. We hope to travel with him again. If Collette offers a tour we are interested in, they would be our first choice. (As they have been in the past). We have recommended the company to others.

© Suzanne Stavert

This was a trip of a lifetime!

Every detail was planned and things ran very smoothly. The tour group leader, was very knowledgeable and handled everything perfectly.

”

Kyle Regan @kylethomasregan

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4/9/19 11:30 AM

We had wonderful service, from the pickup to the airport, the places we stayed, the restaurants we ate at, the places we visited.

�

Jason Suchite @jsoochi

Wonderful tour manager and tour covered all the sights we wanted to see or experience. The optional trips helped to enhance our total experience. We made some wonderful new friends.

collette.com/food

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save

Seek out the expert advice of your travel professional.

UP TO

$400 PER PERSON†

†Mention source code for savings.

Savings amount will vary by tour and departure date and may not be available on all tours. Space is limited and on a first come, first served basis. Offers are not valid on group or existing bookings or combinable with any other offer, excluding member benefits. Promotional pricing may remain in effect after the expiration date. Other restrictions may apply; call for details. *Rates are per person, double, land only.

For reservations, contact your Travel Professional or call Collette at 800.468.5955. source code

9XK3S

9XK3S 0519 CAD $

a snapshot of delicious cuisine

around the world

© Suzanne Staver

Fantastic cuisine can be found around every corner of the world – all you need is an appetite for adventure. Check out some of our guests expanding their palates while immersing themselves in a destination’s sights, sounds and flavours.

t

collette.com #GoCollette

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