Twenty-one miles from England lies France’s Opal Coast. For many school children, this stretch of coastline linking Calais and Boulogne-sur-Mer provides their first taste of France. Eleanor Fullalove advises visitors of all ages to bring back plenty of yummy ‘souvenirs’
FOOD & CUISINERecipes, ingredients, terroir, tips & inspiration for your French kitchen
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They say that in France, people watching is a national sport. So as you settle down outside a café (for which you’ll pay a premium in Paris) you had better hope the coffee is good – tradition dictates that you could be out there for hours!
There would be no Mediterranean cuisine without olive oil. It was used on the island of Crete during the time of Minos, 2500AD and to this day olive oil is an integral part of any Mediterranean meal.
A delicious salmon dish prepared for you by the top chefs at the Walnut Grove cookery school.
Enjoy this recipe, made with ingredients sourced from this bountiful region.
In the winter we all need dishes such as this to nourish body and soul. Florence Derrick charts the origins and history of this all-time French classic, a slow-cooked stew that’s equally pleasurable at home or sampled at your favourite bistro
The Loire Valley area makes up one of the largest regions in metropolitan France, birthplace of writer François Rabelais and his most famous character, Gargantua – a giant with an enormous appetite and a taste for the local fouaces… Like pitta pockets spiced with saffron (Safran du…
Starters & appetizersView all
An excellent quiche using the local roquefort cheese from the Aveyron. Perfect for informal outdoor lunches accompanied with a green salad, or served in small bite-size pieces for apéritifs and picnics.
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.
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…
Sweets & treatsView all
Penny from La Betoule shares her secret for perfect macarons every time.
provenance & terroirView all
This mostly rural, relatively little-explored region abutting Switzerland is best known for its cheese and charcuterie yet boasts a unique of variety of wine dating back to the Romans. Florence Derrick investigates…