Cocotte de lapin au vin rouge
(Rabbit cooked in red wine) This recipe for rabbit cooked in red wine is relatively quick – in little more than an hour you can be enjoying this rich and flavourful winter favourite. With all the trimmings of a…
FOOD & CUISINE
Recipes, ingredients, terroir, tips & inspiration for your French kitchenLatest articles on food & cuisineView all
Tarte tatin au romarin et amandes grillées
This classic dessert carries the name of the two famous Tatin sisters who invented the recipe. Everybody loves it, I think, because of the smell of warm apple mixed with caramel, and the delicious crunchiness of the light pastry.
French patissier brings gluten free cakes to UK
Christelle Coulin makes scrumptious gluten and wheat free cakes using only the finest ingredients. Ten years ago, she moved from Cannes to London, where she set up Gluten Free Delices. Here she gives us one of her favourite recipes…
French cheese by a French girl!
The vast selection on offer at cheese stalls throughout the region can be quite daunting, Emilie Broudy-Masson tells us the best way to enjoy French cheese and has a few suggestions on where to start……….
Les Halles de Narbonne
Wandering round Narbonne’s famous indoor food market, your senses are hit with myriad pleasures: the opulent and heady aromas of freshly ground coffee, the homely waft of croissants in the oven, the buzz of morning banter…
Summer recipe: classic Comté cheese soufflé
Comté cheese has been produced in the Massif du Jura region of France for over 1,000 years, using only organic Montbéliarde and French Simmental cows’ milk. Its production is still based on artisanal traditions, lovingly crafted in around 160 small villages…
Starters & appetizersView all
Escargots à la Bourguignonne – Burgundy snails recipe
Did you know that Burgundy snails are the most highly reputed snails in France? Get a traditional (and super-easy) recipe to try at home.
Main coursesView all
French Seasonal – Sea Bass
Using a seasonal star ingredient chef Chris Lacey creates a menu rapide dish with this delicious
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
Taste of the terroir – Pyrénees-Atlantiques
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…
