There’s nothing like the pleasure of eating vegetables fresh from your own garden. The flavour and texture far exceed anything you can buy in a shop. Growing vegetables is also a natural incentive to to spend time outdoors. It is not necessary to have a large space to begin a vegetable garden, you can start one with just a few pots.
FOOD & CUISINERecipes, ingredients, terroir, tips & inspiration for your French kitchen
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April in southern France is a gastronomic feast. The markets overflow with the luscious new vegetables and fruits of spring. Foremost amongst these are strawberries, the perfect ending to any spring dinner party.
With the rhubarb season well under way, tempt your taste buds with this delicious recipe for Tarte à la rhubarbe with a Norman twist… Calva and crème fraîche!
Some call him the ‘Pope’ of French cuisine, others call him its grandfather, or even its emperor. We interview the living legend Paul Bocuse, whose list of accolades is as long as the menu of gourmet delicacies at his principal…
Comté cheese has been produced in the Massif du Jura region of France for over 1,000 years, using only organic Montbéliarde and French Simmental cows’ milk. Its production is still based on artisanal traditions, lovingly crafted in around 160 small villages…
The Far Breton is a flan-based dessert originally from Brittany. Available in many versions, the Farz Forn remains the most well known, with additions like rum or plum liqueur.
This is a classic recipe, extremely simple and perfect for supper on the day you manage to buy – or find – your first fresh truffle. Truffles have a pungent aroma that permeates the eggs beautifully.
Starters & appetizersView all
The French are masters of using cheap cuts of meat which would otherwise be wasted. A traditional pâté de campagne needs good pork meat, fat and liver, and should be well seasoned with good sea salt and black pepper. Use any rough…
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Comté cheese is a pressed, cooked cheese from the Massif du Jura region in eastern France. Its nutty flavour makes it perfect for hearty winter recipes such as this take on a British classic: chicken and leek pie. Combined with tarragon…
Sweets & treatsView all
Breton baker Richard Bertinet offers his take on brioche loaves