As can be expected of a region boasting both an extensive coastline and a fertile interior, the range of produce on offer in Normandy is varied and rich and Norman cooking is one of the grand cuisines of France. The extensive coastline provides an abundance of fresh seafood, the lush green pastures of the Normandy countryside is ideal grazing for dairy herds and cattle and the apple orchards give delicious fruit that is used to make a variety of ciders and Calvados. It is not therefore surprising that Normandy cuisine has a distinct identity with its own favourite ingredients: apples, cider, cream and butter…
FOOD & CUISINERecipes, ingredients, terroir, tips & inspiration for your French kitchen
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Whisk the eggs with the sugar until pale and foamy. Add the seeds from the vanilla pod and the cold whipping cream.
Languedoc-Roussillon is a real culinary crossroads. From Catalan cuisine to the specialities of the Cévennes, there’s a wide array of choices on offer. Travel agency Océanides Réceptif has sought out the best local restaurants and chosen hotels and B&Bs where gastronomic cuisine is a priority.
This classic dessert carries the name of the two famous Tatin sisters who invented the recipe. Everybody loves it, I think, because of the smell of warm apple mixed with caramel, and the delicious crunchiness of the light pastry.
Bresse chickens are fêted in the world’s great kitchens and restaurants. Justin Postlethwaite heads to Burgundy to explore the history and reputation of this prized poulet.
Rope-grown mussels steamed with Roquefort cheese, white wine, garlic, parsley and bacon lardons. This simple but tasteful dish has a great combination of flavours and is sure to impress any guest! Our quick and easy recipe makes it perfect for…
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An excellent quiche using the local roquefort cheese from the Aveyron. Perfect for informal outdoor lunches accompanied with a green salad, or served in small bite-size pieces for apéritifs and picnics.
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Al fresco lunches in the summer sunshine – Provencal omlete cake is a delicious and unusual dish created by Mary Cadogan. It can be prepared the day before; serve with green salad and a sharp white wine.
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Penny from La Betoule shares her secret for perfect macarons every time.