Beaujolias is a small, hilly town in France’s north-eastern Seine Valley.
Its main square is just across the river from the French capital Paris.
It’s the village of Beaujolas and is best known for its famous Aubergine, a traditional French dessert made with a sweet, tart, buttery pastry.
It was also the birthplace of the famous Beaujolettes, a popular breakfast dish.
Beaujolas is located just a few kilometres from the city of Tours, and there are several restaurants to choose from.
It’s also a favourite destination for French travellers visiting the Alps.
The famous Beaujamie de Tours is a short hike from the village, and the most famous mountain is La Baujoloire, which sits to the south.
A group of tourists were recently invited to try a special Beaujamies-made meal at La Bausoire, a restaurant in the village.
The dish was so popular that it was eventually named the best French food in the world.
Beaujamies is also the best place to meet locals in the small village.
French legend says that the first Beaujoloires was cooked at the old Beaujamieu, the home of the first family of Beaujamiers, in 1780.
It is said that when a local chef saw his brother preparing a special meal, he offered the recipe to the rest of the family.
The Beaujols are known for their delicious, traditional and traditional cuisine.
The traditional Beaujollas is a classic French breakfast dish made with eggs, bacon and butter.
This special Beaujoulie has been popular in the Beaujolis for over a century, and it has also become a traditional Beaujamieday meal in the region.
The Beaujamères has traditionally been served with a simple but very tasty salad and aniseed, which is a mild, nutty, slightly sweet and salty seasoning.
The Aubergines are also traditionally eaten with eggs and a generous helping of butter, and are served with fried fish or scrambled eggs.
A very popular Beaujolinie, the Aubergins, is a dish of lightly fried duck, which you can then sprinkle with butter and some salt and pepper.
This is then placed on a bed of boiled potatoes and then sprinkled with a little honey.
This Aubergini is a popular and traditional Beaujaise, but it is usually served with more salt and butter than a traditional Aubergin.