FOOD & CUISINE

Recipes, ingredients, terroir, tips & inspiration for your French kitchen

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Photo by Maarten Danial

Roquefort cheese from the Aveyron

Roquefort is a flavourful ewe’s-milk blue cheese and is France’s second most popular cheese after Comté. During the Age of Enlightenment, the French philosopher Diderot attributed the title “King of Cheeses” to Roquefort cheese, declaring in 1782 that “Roquefort cheese is without doubt the finest cheese in Europe”.

Photo by KimonBerlin via Flickr

Black truffles from the Languedoc

The black truffle, also known as the ‘black pearl’ or ‘black diamond’ of the kitchen, is one of the most expensive edible mushrooms in the world. It is harvested from November to February not just in the Perigord, but also in a number of other regions where conditions are favourable, and that includes the Languedoc and Provence.

©Seiler

La Galette des Rois

This galette is made especially for the Ephiphany to celebrate the arrival of the Magi. The custom is to hide a little charm or fève within, and the lucky guest who finds it is crowned King or Queen.

Photo by Jun Seita

Boeuf Bourguignon: a French classic

Want to impress your friends? Why not try out the most famous of all French dishes, le Boeuf Bourguignon? Here’s a tried and tested recipe.

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Spiced Red Cabbage

Spiced Red Cabbage With Agen Prunes and Walnuts

This is a delicious accompaniment to roast goose, duck or turkey. Every ingredient can be sourced locally in the Quercy, and the famous Agen prunes can be found worldwide if you happen to be elsewhere…

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huitres festives

Taste of the terroir: The Île d’Oléron

The Île d’Oléron, off the west coast of the Charente-Maritime region, boasts a lengthy tradition of gastronomy. Daily markets take place all over the island, from the towns of Saint-Denis and Saint-Georges to La Bréeles-Bains and Dolus, showcasing over 90