Tarte à la bette à cardes roses et aux légumes (pink chard and vegetable tart) We bring you a stunning summer recipe from Nina Parker, author of Nina St Tropez – her new cookbook, offering a sun-drenched selection of Mediterranean delights. Of this…
Slap bang in between Italy and France, this Mediterranean island was the birthplace of the Emperor Napoléon and its cuisine consists of a glorious collision of the two cultures. Florence Derrick digs in…
If you’re visiting the French coast this summer, fresh mussels in white wine and shallot sauce simply shouldn’t be passed up. Florence Derrick explores the dish’s history…
We’re always in the mood for chocolate! Florence Derrick recommends a decadent moelleux au chocolat for any occasion – a melt-in-the-middle dessert lover’s dream…
In Lower Normandy, apple cider has been distilled into brandy since the Middle Ages. Florence Derrick visits the Boulard family distillery in Coquainvilliers, where 85% of the region’s tipple is produced…
They say that in France, people watching is a national sport. So as you settle down outside a café (for which you’ll pay a premium in Paris) you had better hope the coffee is good – tradition dictates that you could be out there for hours!
Pas possible to find a food more French than the humble baguette. But did the bread really originate in France, and why is it shaped like a stick? Here’s all you ‘knead’ to know…
Best-selling author Mireille Guiliano demystifies one of the ultimate luxury foods. Follow her elegantly simple approach to how to taste an oyster, then decide for yourself whether you like them or not.
Tarte à la bette à cardes roses et aux légumes (pink chard and vegetable tart) We bring you a stunning summer recipe from Nina Parker, author of Nina St Tropez – her new cookbook, offering a sun-drenched selection of Mediterranean delights. Of this…
-150x100.jpg)
The exact specifications of the true original cassoulet are difficult to make out, because there are as many stories about it’s origins as there are versions of the recipe. The name comes from the cassole, the earthenware pot that is traditionally used to cook it in.
Renowned Breton baker Richard Bertinet is back with a stunning new guide to simple pastries and desserts that you can make at home. He talks exclusively to Florence Derrick about his inspiration and favourite recipes.
Home to the country’s ‘gastronomic capital’, Lyon, as well as famous Alpine resorts such as Méribel and Chambéry, the Rhône-Alpes region has plenty to offer in the way of hearty, traditional dishes, as well as innovative Michelin quality menus.
