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French Way
Overview
The French Way (Galician: Camiño francés, Spanish: Camino francés, Basque: Frantses bidea) follows the GR 65 and is the most popular of the routes of the Way of St. James (Spanish: Camino de Santiago), the ancient pilgrimage route to Santiago de Compostela in Galicia, Spain. It runs from Saint-Jean-Pied-de-Port on the French side of the Pyrenees to Roncesvalles on the Spanish side and then another 780 kilometres (480 miles) on to Santiago de Compostela through the major cities of Pamplona, Logroño, Burgos and León. A typical walk on the Camino francés takes at least four weeks, allowing for one or two rest days on the way. Paths from the cities of Tours, Vézelay, and Le Puy-en-Velay meet at Saint-Jean-Pied-de-Port. A fourth French route originates in Arles, in Provence, and crosses the French–Spanish frontier at a different point, between the Pyrenees towns of Somport and Canfranc. This fourth route follows the Aragonese Way and joins the French Way at Puente la Reina, south of Pamplona, in Navarre, about 700 kilometres from Santiago de Compostela. In 1993, the French Way, along with the Spanish route of the Camino de Santiago was inscribed on the UNESCO World Heritage List for its historical importance in Christianity as a major pilgrimage route and its testimony to the exchange of ideas and cultures across its length.
Facts
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Source
WBP almanac
External sources
Media
From Wikipedia988 words
WBP editorial3
Timing the trek beyond the crowds
While most walkers flock to the French Way between late spring and early autumn, seasoned pilgrims often schedule a late‑summer start to arrive in León and Burgos under the cooler September sun. This window offers a subtle shift in the landscape: the vineyards of La Rioja begin to turn golden, and the celebrated Rioja harvest festivals spill onto the route, adding a culinary side‑show to the walk. Early autumn also eases pressure on the albergues, giving you more flexibility with sleeping arrangements and a quieter pace through the historic towns.
Local flavours that don't appear in guidebooks
Beyond the ubiquitous Galician seafood in Santiago, the French Way threads through distinct gastronomic micro‑regions. In Pamplona, seek out the modest pintxos bars that serve a single slice of txistorra in a crusty roll, a humble nod to the city’s famed San Fermín celebrations. Further west, the Burgos stretch rewards you with a slice of morcilla de Burgos – a blood sausage spiced with rice and onions – often served alongside a glass of local Arlanza red. These modest dishes, rarely highlighted in standard itineraries, give a flavourful sense of place that deepens each day's march.