FOOD & CUISINE

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

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Cocotte de lapin au vin rouge

(Rabbit cooked in red wine)   This recipe for rabbit cooked in red wine is relatively quick – in little more than an hour you can be enjoying this rich and flavourful winter favourite. With all the trimmings of a

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.

French cheese by a French girl!

The vast selection on offer at cheese stalls throughout the region can be quite daunting, Emilie Broudy-Masson tells us the best way to enjoy French cheese and has a few suggestions on where to start……….

Les Halles de Narbonne

Wandering round Narbonne’s famous indoor food market, your senses are hit with myriad pleasures: the opulent and heady aromas of freshly ground coffee, the homely waft of croissants in the oven, the buzz of morning banter…

Summer recipe: classic Comté cheese soufflé

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

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Taste of the terroir – Pyrénees-Atlantiques

  Strong Basque Influences Cuisine in this département is heavily influenced by Basque culture. You’d be advised to start off with the Bayonne ham. This is a sweet variety of specially cured ham protected by something called indication géographique protégée