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

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Sole aux épinards

  Fresh from the sea, wonderful sweet-tasting sole, pan-cooked with fresh spinach make this a treat both for the cook and the friends at your table.   PREPARATION: 10 MINUTES COOKING: 25 MINUTES SERVES: 6 Ingredients 50g (2oz) butter 2

Quercy Beef and Bean Casserole

Every region of France has it’s own classic stew or casserole. The most famous, and certainly the most abused beef stew must be Boeuf Bourguignon, closely followed now by the increasingly popular Provencal Daube…

À votre santé! Fantastic French cuisine

The world of French cuisine – where do we begin? In this country of culinary delights, each time of the day is well catered for. The entire nation awakes to the divine scent of freshly baked baguettes and silky butter croissants, bitter

Oyster Farmers in France

A look at the life of an oyster and a visit to an oyster farmer at Gujan-Mestras, on the Arcachon Basin, to find out, among other things, how the oyster parks prepared for the huge French Christmas rush…

Foie Gras Production

“I spent several days with Isabelle Viresolvit, on her duck farm in rural Périgord – one of the regions, which claims to be THE foie gras-producing region of France. I watched Isabelle work and we discussed her methods for producing foie gras. She started…”

Find out the facts on production methods of the controversial foie gras.

Starters & appetizersView all

Main coursesView all

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

Sweets & treatsView all

Home sweet home: Bertinet’s French patisserie

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.

provenance & terroirView all

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.