Wine is one of the joys of France. But unlike New World wine that is labelled according to grape, the French system is a complicated mix of regions, appellations and even chateaux. So how to tell what you are buying? Seasoned wine writer, David Best, explains all
FOOD & CUISINERecipes, ingredients, terroir, tips & inspiration for your French kitchen
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We interview Eric Sendra, owner of Vins, Adour & Fantaisies, a retailer of gourmet wines, spirits and delicatessen goods. Based in southwest France, his cellars include the world’s widest Armagnac catalogue with more than 1,000 references to brandies produced as long ago as 1888.
Dominic Bliss introduces his two young daughters to cuisine “outside their nutritional comfort zones” in the Limousin.
Lauren Booth, journalist and broadcaster, came over for lunch yesterday. She wanted to show her daughters the chickens, and to get Perry and my feelings on our life in France, for her twice-monthly column in the Mail on Sunday.
Lauren is a dynamic and plucky writer, who recently…
Check out our series of delicious recipes using a seasonal star ingredient, including recipes using pigeon, bass, lamb, cherries, cognac, quince and courgettes.
The French have long understood the importance of fresh, locally sourced ingredients, which goes some way to explain the popularity of their markets and farms such as La Borie d’Imbert where you can buy cheese and see it being made.
Starters & appetizersView all
Roasting chestnuts is one of those rituals that bring back wonderfull childhood memories. Cook some just before going for a walk through the autumn leaves to keep your hands warm or enjoy them by the fireside with a glass of wine.
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.
Through the historic connections between France and Morocco, they are now very popular here. A tagine is a spicy, flavourful and exotic dish that is easy to make and reveals the cultural connections between France and Morocco.
Sweets & treatsView all
The tarte Tatin as such was first served in Paris at Maxim’s in Paris, as an homage to its creators, the famous Tatin sisters in the late 19th century, and has been a firm favourite at the French table ever since. Here’s the classic, tried and tested recipe.
provenance & terroirView all
“Breton food & drink”Combining aspects of “Armor” the landscape of the sea and “Argoat” the landscape of woodlands, Breton gastronomy has over the years benefited from all the riches offered by the natural …