Henri IV of France wanted all households in his kingdom to be able to relish in this great dish every Sunday so what not try it out yourself?
FOOD & CUISINERecipes, ingredients, terroir, tips & inspiration for your French kitchen
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Dominic Bliss introduces his two young daughters to cuisine “outside their nutritional comfort zones” in the Limousin.
The days are getting longer and the woods are full of catkins and lime-green hellebores. The breezes are softer and the sun warms your soul. Spring is in the air. The soups and casseroles of winter are banished for another eight months. Or are they? How can you construct a decent salad with the sort of half-ripe, totally flavourless tomatoes available at this time of year…
“Restaurant”A café shares some of the characteristics of a bar, and some of the characteristics of a restaurant. A café provides coffee, drinks and snacks at the bar. These could consist of a Croque Monsieur, pastries, soups or…
Hunting in Limousin is far removed from the traditional view we hold of hunting back in the UK. The hunt is an important source of free food and forms the basis of many of the traditional Limousin family meals.
Image not found. This Indre speciality is made of minced meat with eggs, similar to a pork and egg pie. It is also known as Pate de Paques (Easter pie) but is eaten all year round in the Indre. If you don’t want to …
Starters & appetizersView all
Gougères, a traditional apéro nibble from Burgundy. Get this quick an easy recipe to impress friends and family.
Main coursesView all
This is the Charentaise take on a traditional seafood favourite, that typically French mussel recipe of moules marinière with a dash of Pineau.
Sweets & treatsView all
A classic dessert from the Basque region, this recipe from the book France by Chef Luke Nguyen features layers of cake that sandwich a rum-spiked creamy custard.