Bought a good French cook book lately? If you have, we’d really love to hear about it. Sinéad Allart from the Wilde Kitchen lets us in on her latest discovery…
FOOD & CUISINERecipes, ingredients, terroir, tips & inspiration for your French kitchen
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This rural department of Pays de la Loire is characterised by wide open fields providing ample room for cattle to graze. Some poor cows live indoors all year round. Not here, where the beef is top notch In this…
Tie the beef into shape and put with the knuckle of veal into a large casserole with the salt, pepper and 3 litres of water. Bring to the boil, skim and simmer gently…
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.
This is a recipe I devised years ago as an antidote to the excesses of the festive season. It’s delicious, filling, full of nutritious vegetables and gratifyingly low in calories…
An excellent refreshing starter using the local Jambon de Lacaune.
Preparation time : 15 minutes
Cooking time : 45 minutes (Making sorbet)
Makes : 4 Servings
Starters & appetizersView all
This is a classic recipe, extremely simple and perfect for supper on the day you manage to buy – or find – your first fresh truffle. Truffles have a pungent aroma that permeates the eggs beautifully.
Main coursesView all
Using a seasonal star ingredient chef Chris Lacey creates a menu rapide dish with this delicious
Sweets & treatsView all
Food editor, author and TV presenter Allyson Gofton and her family left their New Zealand home and lived for 18 months in a tiny village in the Hautes-Pyrénées. Here’s one of her favourite recipes. Serves: 8 BREAD-MAKER GÂTEAU DES…