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Rising Star Chef Tyler Stone Explores French Culinary Delights on Paris Tour
Piedmont, CA (PRWEB) November 14, 2006 -- "Eat with your eyes." This is the advice of rising star Chef Tyler Stone of Sacramento, California. Stone, who has been cooking since he was 4 years old, has a full resume for such a young culinary talent.
A graduate of the Napoli Culinary Academy, Stone makes regular television appearances on Sacramento & Co. aired on News 10 and on KCRA 3, both in Sacramento, CA. Stone is a spokesperson for the American Heart Association where he emphasizes the preparation of healthy and enjoyable cuisine. He has been featured in the Sacramento Bee and Sacramento Magazine. Recent accomplishments include cooking at The Kitchen restaurant in Sacramento and for Joe and Gavin Maloof of the Sacramento Kings. Stone also released his first cookbook, The Kid's Cooking, available on his website http://www.cheftylerstone.com
Ubiquity International is pleased to work with Chef Tyler Stone to offer Paris Gastronomique! - a French culinary and cultural exploration of Paris.
Asked why he chose Paris for his first culinary tour, Stone replied "I especially enjoy preparing French cuisine because of the emphasis on presentation. Paris has some of the world's best chefs and the love of food and wine is such an important part of French culture. French cuisine has influenced so many other styles of cooking that it only made sense to start at the beginning."
Stone has worked with Thomas Talboy, founder of Ubiquity International to create a premium culinary and gastronomic experience. Highlights include:
- Dining at gourmet restaurant Le Cinq under the direction of Chef Philippe Legendre
- Dining and wine tasting at the 3-star Michelin rated Taillevent restaurant with Chef Alain Solivérès
- Dinner at gourmet restaurant Alain Ducasse au Athénée
- Lunch at Jean-Paul Hévin Chocolatier
- Taittinger champagne tour
- Enjoy a traditional Sunday lunch with Chef Tyler Stone in the beautiful Luxembourg gardens
"We are excited to expand our tour offerings to include this incredible culinary and cultural experience," said Talboy. "It offers an opportunity to experience delectable cuisine prepared by the world's leading French chefs. The Paris tour is enhanced by Tyler's wit and culinary wisdom."
The culinary experience is accentuated by cultural exploration, including:
- Notre Dame
- Musée de Moyen Age-Cluny
- Ste. Chapelle Royal Chapel
- Reims Cathedral
- Montmartre: Sacré Coeur and Saint Pierre de Montmartre
- Musée d'Orsay
- Free time explorations of St. Germain des Prés, St. Sulpice, shopping along Champs-Elysées, Boulevard St. Germain and Les Passages Couverts
Stone experienced Ubiquity International's Italy tour of Rome, Naples and Florence. Impressed by the tour and UI's commitment to quality, Stone was convinced that a culinary tour with UI would be a great opportunity.
"I am very pleased to be working with Ubiquity International," said Stone. "I have experienced a tour with Tom and his company and I am impressed by the consistent level of service and devotion to creating exemplary tours. I place my confidence in Ubiquity International for a fantastic tour," Stone added.
For more information, please visit online http://www.ubiquityinternational.com
Travel agents may contact Ubiquity International for information on offering this tour by calling 1-86-MY-UI-TOUR (1-866-984-8687).
Ubiquity International, LLC
Experience. Explore. Embrace the world. Ubiquity International, founded in 2004, is the premier provider of unique cultural, historical and educational travel experiences throughout the world. Thomas Talboy, PhD Classics, founder and cultural specialist, creates enriching tours that are designed to give travelers an inside perspective of the sites and cities visited during the adventure. Ubiquity International, based in Piedmont, CA, CST# 2070359-40 WA SOT 602 549 382, is a member of ASTA and ASTA's Tour Operator Program (TOP). For information visit online http://www.ubiquityinternational.com or call 866.984.8687.
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This press release has been reprinted from PRWEB per the terms and conditions of the copyright notice.
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