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île-de-France is one of the 26 regions in France. It includes eight départements: Essonne, Hauts-de-Seine, Paris, Seine-Saint-Denis, Seine-et-Marne, Val-de-Marne, Val-d'Oise and Yvelines.The world's no. 1 tourist destination, Ile-de-France boasts an unequalled variety of historical and cultural sites. From the medieval town of Provins (77) to the Centre Georges-Pompidou, more than a thousand years of history can be traced by visitors in the area. The region's major sites attract more than 45 million tourists each year (the Louvre, Eiffel Tower, Versailles, etc.). But the Paris region is also famous for its vibrant shows, major music festivals (Solidays, Rock en Seine) and over 350 cinemas, which means that there's something for everyone, no matter what you're into.
From the majestic forests of Yvelines to the agricultural land of Brie, île-de-France is a region with a natural spirit.

ESSONNE

Essonne is a département situated in the Ile-de-France region and is fully integrated into the Paris agglomeration and geologically part of the Paris basin. Essonne, the secret garden of the Paris region, invites you to discover its historical and natural heritage by visiting the parks and gardens of Courances, Courson, Saint-Jean de Beauregard and Chamarande. Other sites of interest include rural churches, Evry Cathedral, wonderful museums, the royal towns of Dourdan and Etampes, Milly-la-Forêt at the heart of the Gâtinais regional nature park. Essonne, located a stone's throw from Paris, has a wealth of surprises in store for you.

GASTRONOMY

Historically, Ile-de-France was always the region where the Kings of France enjoyed leisure time. In its great variety of landscapes, wonderful treasures grow discreetly in its forests and fields. From Paris mushrooms, originally grown in the disused quarries of Paris, to delicious fruit and vegetables such as Faro apples, Montmorency cherries, Groslay pears, French peas, Argenteuil asparagus and green flageolet beans, this princely region is a source of key foods and delicate treats. As far as meat is concerned, the region is also famous for its tender poultry and pork, which yields the product Jambon de Paris (Paris Ham), as well as beef and veal which are used in regional recipes in such as Navarin d'agneau (lamb stew), Bœuf Mironton (beef casserole), the tête de veau vinaigrette (head of veal with vinaigrette) and the pot-au-feu Henri IV (boiled beef with vegetables). The region has also produced delicious condiments such as Meaux Mustard which brings out the flavour of a dish, a cheese platter with Brie and other cheeses, famous desserts such as the Paris-Brest, and the lemon tartlet which goes well with a glass of Grand Marnier, produced exclusively in Neauphle-le-Château. And let's not forget the sweets produced in the region: barley sugar sweets from Moret-sur-Loing, rose-scented sweets from Provins, Meaux chocolate bars with a ganache coating enveloping a grape on the inside, and the Nemours poppy - a sweet made of fruit paste and liqueur.

MAIN TOWNS IN ESSONNE

évry, Corbeil-Essonnes, Massy, Savigny-sur-Orge, Sainte-Geneviève-des-Bois, Viry-Châtillon, Athis-Mons, Palaiseau, Draveil, Yerres.

SEINE ET MARNE  

Seine-et-Marne is one of the French départements which make up the Paris region (île-de-France). It takes its name from the Seine and Marne rivers. With forests, farmland and protected areas, the largest département in the Paris region also has the most to offer in terms of nature.

GASTRONOMY

Historically, Ile-de-France was always the region where the Kings of France enjoyed leisure time. In its great variety of landscapes, wonderful treasures grow discreetly in its forests and fields. From Paris mushrooms, originally grown in the disused quarries of Paris, to delicious fruit and vegetables such as Faro apples, Montmorency cherries, Groslay pears, French peas, Argenteuil asparagus and green flageolet beans, this princely region is a source of key foods and delicate treats. As far as meat is concerned, the region is also famous for its tender poultry and pork, which yields the product Jambon de Paris (Paris Ham), as well as beef and veal which are used in regional recipes in such as Navarin d'agneau (lamb stew), Bœuf Mironton (beef casserole), the tête de veau vinaigrette (head of veal with vinaigrette) and the pot-au-feu Henri IV (boiled beef with vegetables). 
 
The region has also produced delicious condiments such as Meaux Mustard which brings out the flavour of a dish, a cheese platter with Brie and other cheeses, famous desserts such as the Paris-Brest, and the lemon tartlet which goes well with a glass of Grand Marnier, produced exclusively in Neauphle-le-Château. And let's not forget the sweets produced in the region: barley sugar sweets from Moret-sur-Loing, rose-scented sweets from Provins, Meaux chocolate bars with a ganache coating enveloping a grape on the inside, and the Nemours poppy - a sweet made of fruit paste and liqueur.

MAIN TOWNS IN SEINE ET MARNE

Meaux, Chelles, Melun, Pontault-Combault, Champs-sur-Marne, Savigny-le-Temple, Torcy, Villeparisis, Le Mée-sur-Seine, Combs-la-Ville, Ozoir-la-Ferrière, Dammarie-les-Lys

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