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”.
FOOD & CUISINERecipes, ingredients, terroir, tips & inspiration for your French kitchen
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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.
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.
Taking inspiration from the know-how and traditions of Normandy, offer your guests something unique with these ideas for homemade apperitifs.
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.
A full menu of delicious seasonal recipes. Chef Chris Lacey does Christmas, combining both French and British traditions.
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Did you know that Burgundy snails are the most highly reputed snails in France? Get a traditional (and super-easy) recipe to try at home.
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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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Penny from La Betoule shares her secret for perfect macarons every time.