French Flavour of the Month
Check out our series of delicious recipes using a seasonal star ingredient, including recipes using pigeon, bass, lamb, cherries, cognac, quince and courgettes.
FOOD & CUISINE
Recipes, ingredients, terroir, tips & inspiration for your French kitchenLatest articles on food & cuisineView all
A classic French dessert: Tarte au citron
First popularised by the Roux brothers in the 1960s, this refreshing dessert is now considered a delicious French classic. We looks at the different versions available around France and put three shop-bought versions through their paces…
Loire chicken in Parma ham
This dish is a lovely winter warmer and extremely easy and quick to prepare.
As a summer dish, the addition of a crisp green salad would be an ideal accompaniment.
Herbes de Provence
One would be hard pressed to find a kitchen in Provence that did not have a stash of Herbes de Provence by the stove. Native to Provence, this mixture of aromatic plants contain rosemary, marjoram, basil, savory and thyme. Many of these plants grow so abundantly in Provence …
.jpg){kind=small}
Growing Olives in the South of France
“What struck me immediately on my first visit to Languedoc was the common nature of olive trees – they grow in gardens, they grow on pavements, they grow in front of supermarkets, they grow in the middle of roundabouts. So, I ask myself, how do they get from tree to table? And can I pick the olives in my own garden?…”
French Market Manners
How to deal with market stall pressure.
Starters & appetizersView all
Roasting chestnuts in the Limousin
Roasting chestnuts is one of those rituals that bring back wonderfull childhood memories. Cook some just before going for a walk through the autumn leaves to keep your hands warm or enjoy them by the fireside with a glass of wine.
Main coursesView all
-150x100.jpg)
On a nippy winter day, the French word for happiness is a hearty “cassoulet”.
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.
Pissaladière: the French answer to pizza
In her latest book “The Lazy Cook” Susie weaves stories from her travels and childhood together with easy and accessible recipes including this one for pissaladière, the French answer to pizza.
Sweets & treatsView all
Walnut tart from Quercy
If you happen to be in the Quercy in late autumn, after the vendage but before the cold weather sets in, this is the recipe you will need. There are many, many versions of tarte aux noix, and this is a tried and regularly tested favourite…
provenance & terroirView all
Top-notch beef: food specialities of Mayenne
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.