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LATEST FOOD AND WINE HOLIDAY ARTICLES

Domaine St Jacques d albas vineyard in Languedoc

The Wild Southwest: Meet the Pioneers of Languedoc

The Outsiders are a group of wine producers from all around the world who settled in this part of France, attracted by affordable prices, diversity and a sense of freedom, writes Patrice Bertrand We could have gone somewhere else but

Duck with Turnips and Other Vegetables

  Chef Stéphane Reynaud treats us to another of his favourite dishes which would make up a perfectly hearty and tasty French supper for six   Serves 6 – Preparation time: 30 minutes Cooking time: 40 minutes Ingredients 1 wild

Trish’s omelette

with cherry tomatoes, shiitake mushrooms and marigold petals   The word ‘omelette’ comes originally from the French word lamelle, meaning ‘thin strip’ because of its fl at shape, and gradually changed via alumette and then amelette. However, although omelettes are

All About French Pithiviers

There are two main types of Pithiviers; the version here, where puff pastry encloses a filling of frangipane (almond cream), and another which has a base of sablé pastry and a filling of glacé fruit and frangipane, all coated in a smooth glaze.

Mousse au chocolat marbrée de La Môle

  La Môle’s marbled chocolate mousse For me, only one chocolate mousse cuts the mustard, a homemade one inspired by our local restaurant, La Môle. This marbled mousse is a striking dessert to bring to the dinner table in a

Perfect Crème Caramel

I have been making this recipe for over 20 years and it always produces a beautifully high crème caramel with a deep mahogany gloss that sits in a puddle of caramel sauce.

Lamb Navarin

From Philippe Mouchel A beautiful winter stew from Normandy combining lamb, turnips (navets), carrots and potatoes. Philippe uses lamb shoulder and ribs cut into large pieces, but the dish also works well with lamb necks. He likes to serve it

Steak à la Nina

I once worked as a waitress at a restaurant called Le Relais de Venise, or L’Entrecôte, and I was immediately drawn
to its menu, ‘The Formula’: a simple walnut salad with mustard dressing followed by steak and chips smothered in
a sauce with 26 different ingredients.

Chocolate Meringue Tart

This is a play on the classic fondant pudding – soft and melting inside – combined with Italian meringue. Sometimes I embed nuggets of chocolate salted caramel into the chocolate filling before baking. With or without them it is a serious hit of rich sweetness: you have been warned!

Taste of the terroir – Lozère

This most sparsely populated department of Languedoc-Roussillon is rugged and mountainous but crossed by many rivers and densely forested in places, all of which lends the local gastronomy a truly unique flavour.

Taste of the terroir – Nord-Pas de Calais

Situated between the sea and the farmlands of the Avesnois and the Monts des Flandres, Nord-Pas de Calais offers an unexpected cuisine which will delight the palate of the adventurous in search of lovely culinary surprises.

Taste of the terroir – Auvergne

The region’s volcanic soil has helped shape every aspect of its gastronomy. From the cows that graze on it to the grapevines that are planted in it, the Auvergne produces food and drink unlike any other part of France.

Taste of the terroir – The French Alps

At this time of year, we’re looking forward to warm and hearty meals like those enjoyed in the mountainous Savoie department. Traditional Savoyard cuisine owes much to the special breeds of cattle grazing in the Alps.

Daube of beef

Beef cheeks are available from good butchers. You can also use brisket, short ribs or oxtails for this daube, all of which have a wonderful gelatinous quality. Wagyu beef, although rather extravagant, gives an amazing depth of flavour.

Paris Brest

These were created in 1891, to celebrate the first 1,200km Paris-to-Brest bike race, one of cycling’s oldest events.

Memories of Gascony – French Kitchen

Legendary French chef Pierre Koffmann waxes lyrical about his idyllic childhood in Gascony. In this exclusive extract from his book ‘Memories of Gascony’ he recalls the place of duck and goose on the family menu and how his beloved grandmother prepared her own confit.

Tarte tatin au romarin et amandes grillées

This classic dessert carries the name of the two famous Tatin sisters who invented the recipe. Everybody loves it, I think, because of the smell of warm apple mixed with caramel, and the delicious crunchiness of the light pastry.

Taste of the terroir: Marne

We propose a toast to Marne, where grapes are grown and both red and white wines flow! From coq au vin de Bouzy, to chocolate liqueurs, this departement’s delicacies are inextricably linked to the fruit of its vines.

Taste of the Terroir – Normandy

Camembert and Calvados are two very famous examples of the fine French food and drink to come out of Normandy. But what of the goat’s milk, oysters and pears also on offer?   No trip to Normandy would be complete

Chèvre of Choice – French Goat’s Cheese

French goat’s cheese – called chèvre – is a winning ingredient all year round. Here Sophie Wright presents some of her favourite recipes   Grilled goat’s cheese mini-log and walnut pesto ciabatta Preparation: 20 minutes Cooking: 10 minutes Makes 1

Tartiflette with reblochon

Reblochon is made in the Savoie region of southern France using cows’ milk. It’s rich, fruity and nutty with a semi-soft, almost chewy texture. Or look for a cows’ milk cheese with a washed rind and an earthy aroma.  

Taste of the Terroir – Pays de la Loire

Well-known as ‘the garden of France’, Pays de la Loire is the place for fresh produce. But with its rivers and coastal edge, there’s also plenty of fishy business going on. Justin Postlethwaite browses the menu…   Nestling between Brittany

French Lemon Cake Recipe

Thanks to the lemon syrup, this cake keeps moist for several days and is the ideal cake to take to the country on a picnic.   Makes 2 cakes Preparation time: 15 minutes Cooking time: 40 minutes For the batter

Moules au Roquefort

Rope-grown mussels steamed with Roquefort cheese, white wine, garlic, parsley and bacon lardons. This simple but tasteful dish has a great  combination of flavours and is sure to impress any guest! Our quick and easy recipe makes it perfect for

Taste of the Terroir – Toulouse

The ‘Pink City’ is a well-established culinary centre, one which boasts famous specialities that range from cassoulet and Toulouse sausages to violet-flavoured sweets.   Toulouse is most famous for its speciality charcuterie sausages – historically made from pork that’s marinated

A Tale of Two towns – Deauville & Trouville

  There is more than a bridge linking Deauville with Trouville.  Both villages on Normandy’s lovely Côte Fleurie have a casino, a beach boardwalk and a film festival…   Given its small size and a population of just 4,000, Deauville

Raspberry Soufflé

  Once mastered, this beautifully light dessert with intense raspberry flavour will be in your repertoire of special dinners for years to come. You might even feel like investing in individual copper pots that are the perfect size for soufflés,

Taste of the Terroir – Pays Basque

Nestled between the Atlantic Ocean and the Spanish Pyrénées in the South-West of France is the Pays Basque and it has a much respected culinary style all of its own!   As an appetizer, you can’t beat a few slithers

Just Desert – Floating islands

  Everybody deserves a little sweet self indulgence once in a while, and what better way to round off a meal than with a delicious French dessert?   This is a simple microwave version of the classic French dessert, also

Taste of the Terroir – Poulet de Bresse

Justin Postlethwaite on just what it is that makes the blue-footed Bresse chicken, a living embodiment of the French flag, Le Tricolore, so in demand with amateur gourmands and top restaurants alike…   The strutting creatures that you occasionally glimpse

French pigeon – Pigeon à la française

A recipe from a sumptuous cookbook by Rachael McKenna and Jean-André Charial which celebrates the unique gastronomic offerings and relaxed rituals of midday meals in Provence. Serves 2 200g lardons 1 small onion, peeled and finely chopped 1 bouquet garni