Strong Basque Influences Cuisine in this département is heavily influenced by Basque culture. You’d be advised to start off with the Bayonne ham. This is a sweet variety of specially cured ham protected by something called indication géographique protégée…
FOOD & CUISINERecipes, ingredients, terroir, tips & inspiration for your French kitchen
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Situated in the north of the Tarn departement, the Gaillac Appellation area covers 2.500 hectares spread over 73 communes, for an AOC production of over 165.000 hectolitres. The vineyard of Gaillac was one of the first growing centres in Gaul. Today, the appellation comprises of one hundred independent producers and 3 co-operative cellars.
Serves 6 Preparation time: 30 minutes Cooking time: 3 hours 30 minutes 800g beef chuck or back ribs 3 tablespoons fat 3 large onions 30g flour 400ml beer 600ml stock 1 teaspoon sugar 1 tablespoon vinegar 1 bouquet garni…
For May we try two delicious lamb recipes
This French classic is so adored the world over that other nations even claim it as their own. Florence Derrick investigates, tasting more than her fair share of the delicious dessert on her way! But how do the supermarket crème brûlées compare?
Following the season of excess, we have been trying to give our systems a rest. Hunting around the store cupboard for a creative addition to cheer up a plate of salad, I came across a bottle of pure gold, a real taste of summer…
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This quick and easy recipe brings out the flavour of the cèpes without overpowering their delicate earthiness. Bon Appetit!
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Bring a French touch to your menu with this creamy chicken in cider ‘poulet au cidre’, a traditional dish from Brittany.
Sweets & treatsView all
I remember a meal I had at a Michelin restaurant in the center of France where, at the very end of the meal, they brought a small tray to the table filled with chocolates, tiny lemony madeleines, and miniature cookies.…