Because wheat and gluten allergies are a medical condition, you may have a more understanding response to your allergy than veggies or vegans will get from their life-choice. However, the land of patisseries…
FOOD & CUISINERecipes, ingredients, terroir, tips & inspiration for your French kitchen
Latest articles on food & cuisineView all
Find out what’s free in the French countryside right now. Forage for fruit, berries, vegetables, mushrooms, leaves, herbs, flowers and even water creatures…
Ever wondered what the difference is between ‘Béarnaise’ and ‘Périgordine’ sauces? Ever had to ask a waiter and then struggled to understand the complicated response?
Try this simple, refreshing pre-dinner drink using some of Normandy’s favourite appley ingredients…
An interview Christelle and Dominique Foucaut, who are a dying breed of cheese producers. They rear and milk their own animals, and make the cheese which they sell at local markets. There are only 35 ‘artisan’ cheeses in the Dordogne, so all the other cheeses which are made in the region, come from co-ops.
In the first in a series of delicious recipes using a seasonal star
ingredient, for November British chef in France, Chris Lacey, rustles up a quick Menu Rapide and a slower A La Carte dish
with the bumber crop of the season – cepe
Starters & appetizersView all
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.
Main coursesView all
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…
Sweets & treatsView all
Food editor, author and TV presenter Allyson Gofton and her family left their New Zealand home and lived for 18 months in a tiny village in the Hautes-Pyrénées. Here’s one of her favourite recipes. Serves: 8 BREAD-MAKER GÂTEAU DES…
provenance & terroirView all
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.