kabarsula Normandy dinner pitches colourful French history to Sydney trade bandar SLOT INDONESIA

A select group of travel agents and trade partners gathered at Restaurant Hubert in Sydney on Thursday night for a superb dinner and to absorb fascinating insights into Normandy as a destination for Australian travellers to France.

Titled “From Australia to Normandy: A Journey Through Shared History”, the Atout France event held in the restaurant’s Theatre Royal was the finale of three in total, having previously visited Canberra and Melbourne. It focussed on the historic ties between the two countries making the case for advisors to include Normandy in clients’ France itineraries.

Event partners AmaWaterways, Rail Europe, Ponant, Caen La Mer Tourism and Caen Memorial Museum to the stage if the fine French diner and presented their array of offerings while guests lingered over an excellent dinner featuring Australian produce cooked in French style and accompaneid by top French wines.

Battlefield historian Mat McLachlan, founder of Mat McLachlan Battlefield Tours, took part via a video presentation from the beaches of Normandy, guiding attendees through Normandy’s landmarks and the stories behind them. The evening paired that history with Normandy cuisine and a showcase of premium travel experiences from the partners involved.

Special guests Deputy Consul General of France in Sydney, Sami Bouakaze, said the country welcomed 102 million international visitors in 2025 and generated €77.5 billion in international tourism revenue. France aims to become the world’s leading sustainable tourism destination by 2030 and reach €100 billion in revenue.

The event emphasised the regional diversity of France, the high-quality experiences on offer, transport innovation, sustainability, and travel beyond Paris with Normandy combining D-Day beaches, memorials, villages, gardens, historic towns, coastal destinations, cliffs, fishing ports, and Impressionist landscapes.

For gourmands the region also offers cider, calvados, and famous cheses such as Camembert, Pont-l’Évêque and Livarot, with a food experiences that connect local producers and travellers.

“They are experiences that connect the traveller with the region and its makers,” Bouakaze said. “You should get a taste of that in your plate this evening, and there are many ways to build Normandy into an itinerary. It is within the reach of Paris by train, or even on a cruise along the Seine River.

“It can also be port of call during a larger expedition cruise, or be the destination of a longer stay on its coast, combining heritage, food, and outdoor activities. All of those situations can each offer different views of the region. That flexibility gives you wonderful possibilities when designing trips for your clients.”

Attendees finished the evening with crepes suzette and a host of lucky door prizes.