Wine tourism in Burgundy for the MSc2 Tourism Marketing & Hospitality Management and the MSc2 Luxury Management, Fine Food & Wine in Paris

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Ahhh, Burgundy, the cradle of French wines

A great opportunity for wine tourism…

There are traditions that we build, that we love and that endure over time because they are always successful, they give pleasure but above all they bring a real added value to our students. Once again, on Monday, February 17, 2020, the students of the Masters of Science 2nd year Tourism Marketing & Hospitality Management and Luxury Management, Fine Food & Wine from the Paris campus spent a day in Burgundy in and around Beaune. On the program: numerous immersive visits with an educational focus allowing them to meet professionals in their sector. 

What could be more obvious, in the framework of our pedagogical engineering, than to include such visits for the students of our Luxury & Wine Centers and our MSc2 Tourism Marketing & Hospitality Management? Students in these programs feel a real need to get out of the classroom, as field experience is essential in their field of activity.

The rise ofwine tourism, more than a trend, an art of living

Students of the MSc2 Luxury Management, Fine Food & Wine need to see, touch and taste the products that will be part of their professional career tomorrow.

For tourism management students, learning from the professionals who have given them these tours is also a great opportunity. They have the opportunity to discover the world ofwine tourism, a form of tourism focused on wine and terroirs, from their history to the tasting of their food and wine productions.

The growth of wine tourism in France is not due to chance. 10 million French people were charmed by this type of tourism in 2016 according to theFrance’s tourism development agency (Atout France), a 33% increase compared to 2009! Indeed, marking a real return and rooting to authentic values and close to nature, wine tourism advocates the slow tourism: take the time to visit, close to home, the unsuspected treasures that surround us and (re)discover the French heritage.

However, this form of tourism is not only the privilege of France. Spain, California or South Africa have beautiful wine lands to offer with respectively the Rioja, the Napa Valley or the Stellenbosch Wine Route.

Burgundy is a very beautiful region in France offering many visits in terms of wine tourism.

This trip to Burgundy is one of the many immersive visits that our students make during their studies. The MSc2 Luxury Management, Fine Food & Wine also have the opportunity to discover champagne houses, palaces and starred restaurants as well as the site of Rungis, a city known for its fresh produce market, the largest in the world.

Summary of the day

Only one day, and yet, what a day! The program was rich for our students this year once again. Indeed, they had the opportunity to visit the hospices de Beaune, the artisanal factory of the Moutarderie Edmond Fallot, from lunch to Pauline’s table, domaine Charles Père & Fille (for a tasting of a board and Gevrey Chambertin wine) and to spend the afternoon at the Ferme fruirouge in Coeur and finally to close the day at the Château du clos de Vougeot.

Each of these sites has its own history, which our students had the chance to learn about in detail by meeting the founders of these companies or their descendants, as these wine production sites are still in the family fold.

For example, for the record, the mustard produced by the Fallot family mustard factory bears the PGI (Protected Geographical Indication) indicator, set up by European regulations in 1992 to allow consumers to identify agricultural products with this label as being of quality (because their so-called quality, reputation and other characteristics are linked to their geographical origin). The products bearing this label must meet at least one of these three points: it is necessary that their production, elaboration or transformation take place in the geographical area from which they claim to come, this to ensure their traceability.

The visits were all conducted entirely in English, as our students benefit from the vast majority of their courses in English as part of their training.

They were accompanied by Eric Castelnau, founder of Culture & Compagnie, a company that aims to bring culture and well-being directly to the heart of our offices and open spaces.

Change is in the offing for these two up-and-coming formations

Because our pedagogical engineering is constantly evolving to adapt to the needs of the market, the news of these two courses are recent and in line with the dynamism of the tourism and luxury sectors:

  • Our MSc2 Tourism Marketing & Hospitality Management is ranked in the Top 5 of the best Masters, Specialized Masters and MBA in the Tourism Management category of the Eduniversal 2020 ranking, one of our prides! This is the first time that our program has competed in this category, and we are very happy to see the work of our program director, Fabien Fournillon, our teachers and our students recognized. We would like to congratulate them for the quality of their work.
  • The Master of Science 2 Luxury Management, Fine Food & Wine will change its name at the start of the September 2020 academic year on the Paris campus: the Fine Food & Wine program will be called Food & Wine and will henceforth be an option of the MSc2 Luxury Brand Management. The 2nd option of this MSc2 will be Cosmetics Industry Management. These two courses will be offered in English.

The tourism and luxury sectors are professional markets that are flourishing more and more each year and that occupy a predominant place in the French and international cultural landscape. Travel is at the center of current concerns, with an increasingly strong desire to return to local tourism (wine tourism responds to this problem). As far as luxury is concerned, never has a branch of the fashion industry been so economically dynamic.

Our two training programs still have a lot of time ahead of them to train the future talents of tomorrow.

Back in pictures

Nothing better than to close this article with pictures of this visit that our students will keep in memory.

Updated 24 February 2022