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…
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…
Nadia Jordan marvels at our French neighbours’ ability to live in the moment and enjoy the things that truly matter: family and food.
Using seasonal ingredients, Chris Lacey, a British chef in France, rustles up a quick Menu Rapide and a slower A La Carte dish with pigeon – perfect for February.
“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…
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.
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…
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…
Here are some of Le Pain Quotidien’s delicious recipes, as prepared by Alain Coumont and Jean-Pierre Gabriel
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…
