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

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Raymond Blanc’s Eastern Promise

No place in France excites culinary legend Raymond Blanc quite like the eastern region where he was born. Here we reveal where to visit, stay and eat in Franche-Comté, Burgundy and Alsace

Reader’s Viewpoint

Regular FrenchEntrée contributor, Karen Gottlieb observes the differences between American and French eating habits. On Le Gastrozone we have seen several mentions of the time that the French spend on preparing and leisurely eating their food. Karen gives us her experiences of this fantastic reason to spend time in sociable France…

“You Americans eat lunch standing up; debout!”

A classic French dessert: Tarte au citron

First popularised by the Roux brothers in the 1960s, this refreshing dessert is now considered a delicious French classic. We looks at the different versions available around France and put three shop-bought versions through their paces…

Quercy Fig Compote

Figs can be used in a variety of ways; they are quite delicious served fresh for breakfast with a thick yoghurt or crème fraiche. They are equally delicious poached with sugar and lemon juice and served in the same way. But I like them best when …

Starters & appetizersView 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

Main coursesView all

Photo by Slastic

Aligot, an irresistible speciality from the Aveyron

Aligot is a fondue-like potato and cheese dish made by skilled men with vast wooden paddles and often served alongside local sausages or spit-roast veal, lamb or pork. Aligot transcends its simple ingredients and tastes best eaten outdoors in a crowded village square on a summer’s evening.

Sweets & treatsView all

provenance & terroirView all

tarte tatin

French food classics: Tarte Tatin

This upside-down apple tart originated in the Sologne region under rather unconventional circumstances. Florence Derrick investigates the story behind one of France’s best-loved desserts.