FOOD & CUISINE

Recipes, ingredients, terroir, tips & inspiration for your French kitchen

Latest articles on food & cuisineView all

Gluten-Free in France

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…

Free Food Now!

Find out what’s free in the French countryside right now. Forage for fruit, berries, vegetables, mushrooms, leaves, herbs, flowers and even water creatures…

French Sauce Names Explained

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?

A Kir with an apple twist

Try this simple, refreshing pre-dinner drink using some of Normandy’s favourite appley ingredients…

French Goat’s Cheese

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.

French Flavour of the Month…. cepes

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

Starters & appetizersView all

©Mireille Guiliano

How to eat an oyster

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

Summer recipe: classic Comté cheese soufflé

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

Apricot Custard and Brioche Slice

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

Memories of Gascony – French Kitchen

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.