Limousin potato pate
Traditionally this was made with leftover bread dough and was cooked in the bread oven, with a simple garnish on the potatoes of chopped garlic, flat-leaved parsley and fatty bacon.
FOOD & CUISINE
Recipes, ingredients, terroir, tips & inspiration for your French kitchenLatest articles on food & cuisineView all
Food specialities in Centre and Val de Loire
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…
Recommended Reading
In this section you will find suggestions for helpful books on cooking and food in France.
Current recommendation:
‘The A – Z of French Food’, Scribo Editions.
This unusual, almost quaint glossary is an indispensable handbook for anyone who is not totally fluent in French. There is always something on the menu which…
Culinary specialities of the Pays de la Loire
Well-known as ‘the garden of France’, Pays de la Loire is the place for fresh produce. But with its rivers and coastal edge, there’s also plenty of fishy business going on. Justin Postlethwaite browses the menu…
Geese, Ducks and Pigeons
In this region of the South of France the splendid goose has been King for a thousand years. Although perennially popular, goose is expensive and revered and so generally used only for feasts and special occasions…
Gaillac Wines – Wines of The Tarn Department
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.
Starters & appetizersView all
Spring tartines
Alain Ducasse is one of the greatest chefs of our time. His influence stretches across the globe, with more than 20 restaurants in eight countries, and he was the first chef to be awarded three Michelin stars in three different…
Main coursesView all
John Dory Normande
from Philippe Mouchel This recipe from renowned Melbourne chef Philippe Mouchel is an ode to his home of Normandy, featuring a medley of seafood, the best butter and cream, and apple cider, which Philippe describes as ‘Normandy champagne’. Philippe starts…
Sweets & treatsView all
Chocolate mousse with cocoa-bean brittle and caramel ice cream
A recipe from a sumptuous cookbook by Rachael McKenna and Jean-André Charial which celebrates the unique gastronomic offerings and relaxed rituals of midday meals in Provence. Mousseux au chocolat Grand Cru, craquant au grué de cacao, crème glacée au…
provenance & terroirView all
Chestnuts and charcuterie: Corsican food
Slap bang in between Italy and France, this Mediterranean island was the birthplace of the Emperor Napoléon and its cuisine consists of a glorious collision of the two cultures. Florence Derrick digs in…
