FOOD & CUISINE

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

Latest articles on food & cuisineView all

Spring tartines

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Alain Ducasse is one of the greatest chefs of our time. His influence stretches across the globe, with more than 20 restaurants in eight countries, and he was the first chef to be awarded three Michelin stars in three different…

Tarte tatin au romarin et amandes grillées

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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.

Book review: La Tartine Gourmande

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Editor, FrenchEntrée

La Tartine Gourmande Béatrice Peltre, Roost Books, $35 In the unforgiving world of social media for foodies, you don’t get 27,000 Instragram followers unless you cook brilliantly and take lovely photos. Béatrice Peltre, whose website we featured last issue, is very much in the vanguard of food writer/photographers,…

Cahors Restaurants, Bistros and Bars

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The medieval city of Cahors has a wide variaty of delightful eating place from the grand (and expensive) for that special occasion through to the simple Bistro that will provide a substantial lunch for under €10 per person. The listings are grouped by type of restaurant from Gastronomique to Pizzerias…

Apricot Custard and Brioche Slice

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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…

Starters & appetizersView all

Main coursesView all

Moules au Roquefort

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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…

Sweets & treatsView all

Chocolate Rocks

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Community Contributor

 I remember a meal I had at a Michelin restaurant in the center of France where, at the very end of the meal, they brought a small tray to the table filled with chocolates, tiny lemony madeleines, and miniature cookies.…

provenance & terroirView all