FOOD & CUISINE

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

Latest articles on food & cuisineView all

Goats’ Cheese of Languedoc, South of France

“Pélou goats cheese”After sampling some extremely good goats’ cheese one day at one of the local fairs where you find tempting examples of locally made honey, jams, olive oils and more, I decided to investigate into how the cheese is made. The producer, or ‘fromagerie’ I discovered, is situated between Alès and Nîmes, and receives his milk from farms in the Cévennes.

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.

Marcillac Wine

Marcillac is situated towards the north west of Aveyron at the foot of the « causses », blessed with a « micro-climate » giving rise to its milder winters and hence the production of its Marcillac wine. Red wine is predominant product of Marcillac, although rosé is also allowed within the AOC.

Specialities from Picardy

Sandwiched between Normandy and Champagne-Ardenne, the Picardy region of France is home to some delicious dairy products and can sell its fizz as authentic champagne.

Starters & appetizersView all

Main coursesView all

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

Sweets & treatsView all

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

provenance & terroirView all

Classic French dish: Boeuf Bourguignon

In the winter we all need dishes such as this to nourish body and soul. Florence Derrick charts the origins and history of this all-time French classic, a slow-cooked stew that’s equally pleasurable at home or sampled at your favourite bistro