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
FOOD & CUISINERecipes, ingredients, terroir, tips & inspiration for your French kitchen
Latest articles on food & cuisineView all
Over three days in May Nimes becomes the Mediterranean focal point for olives. In 2004 15,000 visitors and 100 exhibitors made the event the largest olive-centred market in France. This is an event not to be missed by gourmands everywhere!
“Nimes Olive Festival”
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!”
Breton baker Richard Bertinet offers his take on brioche loaves
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…
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
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
The exact specifications of the true original cassoulet are difficult to make out, because there are as many stories about it’s origins as there are versions of the recipe. The name comes from the cassole, the earthenware pot that is traditionally used to cook it in.
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
This is the next recipe in our Charentaise series and is a French version of a traditional English bread & butter pudding, lovely!
provenance & terroirView all
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.