“Languedoc olive oil”If you live in the Languedoc, you may possess one or more olive trees, and you could come away from a private olive mill or a cooperative with a litre of your own olive oil for 7-8 kg of olives. Find out when to pick and where to take your olives …
Charcuterie:Anchaud Périgourdin
What is it?: It is a rolled pork joint, cooked slowly in either its own fat or goose fat. Herbs and garlic are rolled into…
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
mushrooms
“Chouchen”Chouchen is an alcoholic drink popular in Brittany. It is made from the fermentation of honey in water. It is comparable to mead…
The region is well-known for its Comté cheese and ‘yellow wine’, but other local specialities like smoked ham and cherry jam help make any trip to Franche-Comté a real voyage of gastronomic discovery.
This is a delicious accompaniment to roast goose, duck or turkey. Every ingredient can be sourced locally in the Quercy, and the famous Agen prunes can be found worldwide if you happen to be elsewhere…
Pelardon, a little round of goat’s cheese, has been produced since Roman times in the Languedoc, and now is produced in five departments surrounding the Gard and the Cévennes region. Here is a little taste of its history and a delicious way to serve it!
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…
When I lived in Paris, canelés were a little treat that I bought regularly at my local pâtisserie. I always enjoyed them with coffee, and I knew they came from Bordeaux but otherwise had not given them much thought.…
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…
