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…
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…
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…
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…
“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.
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…
If you’d like to make this pâté for the Christmas holidays, you can use pink and green peppercorns to give a festive look. Other additions could include capers, dried chopped apricots or prunes.
(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…
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.
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.
