FOOD & CUISINE

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

Latest articles on food & cuisineView all

Saladier Lyonnais

Serves 4 Preparation time: 30 minutes Resting time: 1 hour This first-course salad is a marriage of diverse ingredients associated with the area around Lyon. It is found almost everywhere, from the smallest bouchon (a Lyonnais-style bistro which tends to

Spiced Red Cabbage With Agen Prunes and Walnuts

This is a delicious accompaniment to roast goose, duck or turkey. Every ingredient can be sourced locally in the Quercy, and the famous Agen prunes can be found worldwide if you happen to be elsewhere…

Salt Meadow Lamb

“Salt Meadow Lamb”Salt meadow lambs are widely available in the “pays d’Armor”. Those from the bay of Mont-Saint-Michel and from the Breton Islands (Belle-Île, Ouessant) are particularly sought after…

Glorious game, hunting for your supper

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.

Starters & appetizersView all

Thon à la Niçoise – Tuna salad

  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

Main coursesView all

Duck Confit Parmentier

Confit de canard has become something of a cliché: It’s standard on most bistro menus in France and in French restaurants around the world, and you can even buy it canned in most supermarkets. But when it’s good, it exemplifies

Sweets & treatsView all

provenance & terroirView all

Five of France’s Sweetest Spots

  La Belle France is home to a bounty of unique confectionery. So, if you’re house hunting in these areas, make sure you save some room to indulge in their signature treats…   1 Brittany: Kouign-Amann Pastry chef Thierry Lucas