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Perfect Winter Cheese
The ring of spruce casing that keeps the cheese together infuses a woody flavour. Try the baked version of this winter favorite.
FOOD & CUISINE
Recipes, ingredients, terroir, tips & inspiration for your French kitchenLatest articles on food & cuisineView all
Journées de l’Olive – Annual Olive Festival in Nimes
Over three days in May Nimes becomes the Mediterranean focal point for olives. In 2004 15,000 visitors and 100 exhibitors made the event the largest olive-centred market in France. This is an event not to be missed by gourmands everywhere!
“Nimes Olive Festival”
Goat’s cheese Camembert salad with beetroot and artichoke
Preparation: 25 minutes Serves 4 200g French goat’s cheese Camembert 4 whole pre-cooked beetroots 400g cooked, marinated artichokes 100g pine nuts 150g podded broad beans or soya beans 2 large handfuls of fresh basil 2 lemons 2 tbsp balsamic vinegar…
Training your Dog to find Truffles
“truffle dog at Uzès market”This year it was my pleasure to attend my first truffle market in the Languedoc. Mingling among serious culinary connoisseurs searching for the best truffle at prices of 700 euros per kg, it was plain to see that a special breed of person is attracted to these events. Many sporting leather hats, the type worn by local horsemen, it was down to serious money making as the stalls under the mediaeval arches of Uzes town centre buzzed, customers seeking out the best deal and the best quality dealer.
Camargue Rice
“Camargue red rice”Rice might seem a pretty ordinary food, an item we take for granted. It goes with our curry or risotto, it is more of an add-on than a feature ingredient. But the majority of rice consumed in France is grown right here in the south of France, in the Delta of the Rhône valley. And not just any rice, but many varieties, including the gourmet red rice used by the best chefs. This has a great colour, fantastic texture and nutty flavour.
Raspberry Soufflé
Once mastered, this beautifully light dessert with intense raspberry flavour will be in your repertoire of special dinners for years to come. You might even feel like investing in individual copper pots that are the perfect size for soufflés,…
Starters & appetizersView all
Ham & Olive Bread, a French apéritif favourite
This is a quick and simple recipe for a french savoury ‘cake au jambon et aux olives’ or ham and olive bread. Very popular for snacks, picnics or informal apéritifs … just cut it up and serve!
Main coursesView all
Rôti de porc with apples and walnuts
This is an autumn version of a French classic, after the children have returned from their walnut and apple-picking expeditions.
Sweets & treatsView all
Bredele, the traditional Christmas biscuits from Alsace
The first recipes of bredele in Strasbourg date back to the 14th century. These delicious bite-size biscuits come in many different shapes and flavours.
provenance & terroirView all
Taste of the Terroir – Mayenne
This rural department of Pays de la Loire is characterised by wide open fields providing ample room for cattle to graze. Some poor cows live indoors all year round. Not here, where the beef is top notch In this…
