French cookery legend Joël Robuchon reflects upon his culinary journey and presents a favourite recipe from his new book: gardiane de taureau I was born in Poitiers, in the Poitou. It is my ‘homeland’ – the region of my childhood…
It is not just a case of simple translation when buying meat in France, because the French cuts can differ from those you are used to. Here are some useful explanations and vocabulary.
The Lot region in the South of France hides a wealth of treasures just waiting to be discovered. The relaxed and pleasant lifestyle works like a charm on visitors, and has induced many to settle here. Part of the attraction…
Take a trip to the thermal spa town in Auvergne and you’ll find a lots of local delicacies on the menu. Here’s our at a glance guide to what to eat and drink in Vichy, whether you are on a health kick or need to satisfy a sweet tooth.
All Saint’s Day, November 1st, a public holiday in France, is the eve of All Soul’s Day, a time when our dead are remembered. In the past, a wake was held all night, prayers were said and chestnuts were roasted in the fire then eaten, the belief being that for each one a soul was saved from purgatory…
A delicious salmon dish prepared for you by the top chefs at the Walnut Grove cookery school.
Enjoy this recipe, made with ingredients sourced from this bountiful region.
Eleanor Fullalove went to meet French chef and baker Richard Bertinet to find out what influence France has had on his career, and why a dressed crab is a lazy crab…. Having experienced both France and England’s attitude…
As a native Parisian and the head chef at a Michelin-starred restaurant, Danyel Couet knows a thing or two about the fantastic flavours of everyone’s favourite capital city… 600g tuna, sliced into four portions 100g green beans, lightly…
In spite of its diminutive size, the macaron has become one of the most famous pieces of French pâtisserie, and thanks to its never-ending reinvention, it remains the very height of fashion. We pick our favourite colours and flavours…
The Aveyron is the No.1 producer of meat in the south of France and is particularly renowned for the quality of it’s meat, the Label Rouge guarantees the superior quality. In the Aveyron, and especially in Segala, the veal farmers adhere to this label and look after their calves as well as on any other animal farm.
