Food and Recipes

ESCARGOTS À LA BOURGUIGNONNE

ESCARGOTS À LA BOURGUIGNONNE

FrenchEntrée
Basque Beef and Capsicum Tart

Basque Beef and Capsicum Tart

FrenchEntrée
Tarte au Citron

Tarte au Citron

FrenchEntrée
Peach and Goat’s Cheese Puffs

Peach and Goat’s Cheese Puffs

FrenchEntrée
The Art of Making Time in France

The Art of Making Time in France

Nadia Jordan
Rillettes de Saumon

Rillettes de Saumon

Charlotte Fabian
On a nippy winter day, the French word for happiness is a hearty “cassoulet”.

On a nippy winter day, the French word for happiness is a hearty “cassoulet”.

Sylvia Edwards Davis
Recipes for a French Christmas dinner

Recipes for a French Christmas dinner

FrenchEntrée
A fabulous Christmas menu <i>à la Franglaise</i>

A fabulous Christmas menu à la Franglaise

FrenchEntrée
Crab ravioli with lemon mascarpone sauce by Masterchef contestant Annie McKenzie

Crab ravioli with lemon mascarpone sauce by Masterchef contestant Annie McKenzie

Community Contributor   2
French flavours in the kitchen: cooking with cognac

French flavours in the kitchen: cooking with cognac

FrenchEntrée
Baked Camembert with rosemary, honey and almonds

Baked Camembert with rosemary, honey and almonds

FrenchEntrée
Chef Bertrand Larcher’s asparagus galette recipe

Chef Bertrand Larcher’s asparagus galette recipe

FrenchEntrée
A taste of France: Corsican delicacies

A taste of France: Corsican delicacies

FrenchEntrée
Poulet au Cidre Breton

Poulet au Cidre Breton

FrenchEntrée   2
Say cheese! The authentic French tartiflette with reblochon

Say cheese! The authentic French tartiflette with reblochon

Sylvia Edwards Davis
A Traditional Christmas in Provence

A Traditional Christmas in Provence

FrenchEntrée
Vin chaud, a classic French winter warmer

Vin chaud, a classic French winter warmer

Sylvia Edwards Davis
Bredele, the traditional Christmas biscuits from Alsace

Bredele, the traditional Christmas biscuits from Alsace

Sylvia Edwards Davis   1
A tasty and rustic dish: Cèpes farcis – stuffed ceps

A tasty and rustic dish: Cèpes farcis – stuffed ceps

FrenchEntrée
The perfect tarte Tatin recipe

The perfect tarte Tatin recipe

Jill Colonna | FrenchEntrée Contributor | Patisserie
Rôti de porc with apples and walnuts

Rôti de porc with apples and walnuts

FrenchEntrée
French food classics: <i>Tarte Tatin</i>

French food classics: Tarte Tatin

Florence Derrick
How to make perfect <i>moules marinières</i>

How to make perfect moules marinières

Richard Bertinet
Recipe: Pink chard and vegetable tart

Recipe: Pink chard and vegetable tart

Florence Derrick
Chestnuts and charcuterie: Corsican food

Chestnuts and charcuterie: Corsican food

Florence Derrick   1
French summer seafood: moules marinières

French summer seafood: moules marinières

Florence Derrick
Classic French moelleux au chocolat

Classic French moelleux au chocolat

Florence Derrick
Pissaladière: the French answer to pizza

Pissaladière: the French answer to pizza

Sylvia Edwards Davis
Violets of Toulouse

Violets of Toulouse

Nelly Lesage
Visiting a Calvados distillery in Normandy

Visiting a Calvados distillery in Normandy

Florence Derrick
Coffee and café culture in France

Coffee and café culture in France

FrenchEntrée
Top-notch beef: food specialities of Mayenne

Top-notch beef: food specialities of Mayenne

FrenchEntrée
The French baguette: all you ‘knead’ to know

The French baguette: all you ‘knead’ to know

FrenchEntrée   1
French recipe: Joël Robuchon’s beef stew

French recipe: Joël Robuchon’s beef stew

FrenchEntrée
Tournedos à la crème: a favourite French classic

Tournedos à la crème: a favourite French classic

FrenchEntrée
Tried and tested: Comté cheese

Tried and tested: Comté cheese

FrenchEntrée
Market day in the Dordogne

Market day in the Dordogne

FrenchEntrée   1
Chocolate truffles, made in France

Chocolate truffles, made in France

FrenchEntrée
Strawberry Tarts

Strawberry Tarts

Sylvia Edwards Davis
Tarte à la rhubarbe

Tarte à la rhubarbe

FrenchEntrée
Interview with legendary French chef Paul Bocuse

Interview with legendary French chef Paul Bocuse

Justin Postlethwaite
Far Breton, a sweet treat from Brittany

Far Breton, a sweet treat from Brittany

FrenchEntrée
Truffle Omelette

Truffle Omelette

FrenchEntrée
Interview: Joanne Harris, author of <i>Chocolat</i>

Interview: Joanne Harris, author of Chocolat

Florence Derrick
French onion soup fit for a king

French onion soup fit for a king

Florence Derrick
Culinary specialities of Franche-Comté

Culinary specialities of Franche-Comté

Florence Derrick
Roquefort quiche recipe from the Aveyron

Roquefort quiche recipe from the Aveyron

FrenchEntrée
Culinary specialities of the Pays de la Loire

Culinary specialities of the Pays de la Loire

Justin Postlethwaite   1
Interview with an Armagnac expert: “passion and epicurean style is key”

Interview with an Armagnac expert: “passion and epicurean style is key”

Nelly Lesage
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