Tailor-made tours in Laos

Discover below a selection of tours in Laos , fully adjustable to suit your desires and travel dates. Our itineraries in Laos are all tailor-made in conjunction with your Margaux travel advisor.

We offer tailor-made and cultural tours in Laos, including the discovery of the country's human and historical riches. Our tours in Laos can also include superb hikes and treks, elephant rides, immersion among northern minorities. We also offer, of course, beautiful private boat cruises along the Mekong or the peaceful Nam Ou river.

Laos is an ideal destination for a family circuit, for a bike or motorbike adventure with friends, and why not also for a honeymoon trip! In any case, we can offer you beautiful small charming hotels with which we have been working with pleasure for many years!

What would be the ideal circuit for you to discover Laos? *
Seen from afar, we do not really realize the size of Laos. But in fact, it is nothing short of as big as half of France!

If you want to have an overview of the whole country, it takes between 2 and 3 weeks on site. As the country is stretched, we tend to offer tours on the north-south axis or vice versa. This avoids going back on his steps "for nothing". We make sales force and we advise visitors for example, to enter Laos through the city of Chiang Rai, in the north of Thailand. The city is well served by Thai Airways in particular and via Bangkok upstream, it connects well.

So, we can consider a route that would pass here:

Chiang Rai, and approaches the Thai-Lao border
Cross the Mekong in Laos and take a cruise on the Mekong to Pakbeng
Take the road and climb to Oudomxay. Find a nice hotel in the region like the Nam Kat Yorlapa or the Muang La lodge. Radiate and hike a little in the hinterland towards Vietnam.

Go down the Nam Ou river to Nong Khiaw.
Continue on Luang prabang and land at least 4 nights.
Make a loop to the Elephant Conservation Center.
Head towards the Plain of Jars, in the Xieng Khuang region.
Descend to Vientiane via Vang Vieng and the banks of the Nam Ngum Lake.
By rote, follow the Mekong and head towards the province of Khamouane, via Thakhek and venture into the region of the Kong Lor cave.
Continue due south via the hinterland and arrive at Savannah.

Then finish with an exploration of southern Laos with the Bolovens Plateau, the city of Champassak and the UNESCO site of Vat Phou.
Stay in the “4,000 Islands”, porch of Cambodia.
Then exit Laos via Pakse and by road to Ubon Ratchathani in Thailand. And from there, take a flight to Bangkok which connects with France and Europe.

Very nice program, full of beautiful meetings, manual activities, and grandiose landscapes.

Q typical local dish ual can you advise travelers coming to Laos ? *
Lao cuisine is little known outside of Laos. Often Europeans are more familiar with Thai, Chinese, Japanese or Vietnamese cuisine. Suddenly, we start from far away! Everything is to be discovered, or almost.

The basis, in Laos, is sticky rice, "sticky rice" in English, or "khao Niaw" in Laotian phonetics. It is often mountain rice which does not grow in flooded rice fields. It is cooked differently from steamed rice. No contact with cooking water, by evaporation. Laotians consume it in large quantities. There are white, black, brown, red, purple, etc! We eat it by hand, making “meatballs” that we dip in “jeows”, sauces like crushed vegetables, more or less spicy. Tomatoes, eggplant, mushrooms, etc.

We can also think of the sausages of Luang Prabang, "sai oua", the branches of lemongrass stuffed "oua si krai", with the spicy green papaya salad (Tam mak houng), the Laotians love spicy salads, of the "laarb" type "(Mint, shallot, chili, galangal, coriander, lime juice, fermented fish sauce, minced beef, chicken, fish, duck or pork, etc.). Noodle soups of all types are also popular: the Lao version of Vietnamese pho, khao piak, khao poon, khao soy, etc.

Laotians are fond of grilling too, with salt-crusted fish and whole chicken at the head of a gondola. And so many other explosions of flavor contrasts, because many Laotian dishes are very fragrant with lots of aromatic herbs, sweet and sour sauces, bitter leaves, etc.