Taste of the terroir – Champagne region

When in Champagne, for many of us the temptation is to think solely about the region’s identity-defining booze. But beyond the bubbles, cellars, châteaux and vineyards, fizz-guzzling foodies can also find plenty of fine regional grub to get their teeth

France’s Five Best Beaches

  House hunting is exhausting work. So why not stretch your legs or squeeze in a spot of sunbathing on the warm sand between viewings? Wherever your search takes you, a paradisical plage awaits 1 La Grande Plage, Biarritz It’s

Five of France’s Sweetest Spots

  La Belle France is home to a bounty of unique confectionery. So, if you’re house hunting in these areas, make sure you save some room to indulge in their signature treats…   1 Brittany: Kouign-Amann Pastry chef Thierry Lucas

Everyday French Roasts

  The bestselling author of Ripailles Stéphane Reynaud turns his attention to roasts for every day of the week. Here are three favourites with classic side dishes   Rôti de boeuf en cocotte d’oignons Roast beef on a bed of

Taste of the Terroir – Burgundy

Historic Burgundy has long been a thriving agricultural region. This has influenced the Bourguignons to create rustic and hearty meals from locally sourced ingredients, as Nina Richards reveals   Burgundy is home to some of the finest jewels of French

Crêpes Normandes

  Wickedly indulgent and loved by anyone with a sweet tooth, this is my variation on simple pancakes with butter fried apples, pears and caster sugar. This is delicious served with a scoop of vanilla ice cream.   PREPARATION: 15

Sole aux épinards

  Fresh from the sea, wonderful sweet-tasting sole, pan-cooked with fresh spinach make this a treat both for the cook and the friends at your table.   PREPARATION: 10 MINUTES COOKING: 25 MINUTES SERVES: 6 Ingredients 50g (2oz) butter 2

Taste of the Terroir – Provence

From the Med to the foothills of the Alps,Provence is blessed with some of the most delicious natural produce in the whole of France, with vegetables, fruit and harbour-fresh fish. Not to mention the newly invigorated wine scene that’s causing

Cook Like a Masterchef

Want to cook like a Michelin-starred genius of cuisine? Now you can, with these fabulous yet eminently do-able recipes from some of the country’s most esteemed chefs. As the French say, “bon courage et bon appétit!” Wild duck with girolle

Easy (and very lazy) Cassoulet

For 20 years, Belfast-born Trish Deseine has been cooking in her fabulous French kitchens, from a city pad in Paris to her country kitchen in the Vallée de la Vaucouleurs, between Paris and Rouen. In her book, she explores the

Taste of the Terroir – Corsica

  With its culinary traditions and proud local heritage, few French places stake a claim to the importance of terroir quite like Corsica, the “Île de Beauté” in the Mediterranean. Justin Postlethwaite makes his selection of the best food and

Thon à la Niçoise – Tuna salad

  As a native Parisian and the head chef at a Michelin-starred restaurant, Danyel Couet knows a thing or two about the fantastic flavours of everyone’s favourite capital city…   600g tuna, sliced into four portions 100g green beans, lightly

Apricot Custard and Brioche Slice

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

Duck Confit Parmentier

Confit de canard has become something of a cliché: It’s standard on most bistro menus in France and in French restaurants around the world, and you can even buy it canned in most supermarkets. But when it’s good, it exemplifies

Taste of the Terroir – Delights of the Dordogne

The Dordogne is split into four areas, known locally as the Périgord Noir, Périgord Blanc, Périgord Vert and Périgord Pourpre. Each boasts foodie treats galore and keep France’s top restaurants well supplied…   We begin our produce tour of the

Canelés de Bordeaux

  When I lived in Paris, canelés were a little treat that I bought regularly at my local pâtisserie. I always enjoyed them with coffee, and I knew they came from Bordeaux but otherwise had not given them much thought.

Duck with Turnips and Other Vegetables

  Chef Stéphane Reynaud treats us to another of his favourite dishes which would make up a perfectly hearty and tasty French supper for six   Serves 6 – Preparation time: 30 minutes Cooking time: 40 minutes Ingredients 1 wild

The Rhône, uncorked

  You’ve doubtless sampled Rhône wines, but have you visited the villages named on the bottles? If not, you’re really missing out, as Roger Thomas explains…   CÔTES DU RHÔNE VILLAGES About ten years ago, my local supermarket started to

Red mullet mille-feuille

Chef Stéphane Reynaud treats us to another of his favourite dishes which would make up a perfectly hearty and tasty French supper for six For six – Preparation time: 20 minutes Cooking time: 10 minutes Ingredients 18 x red mullet

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

ESCARGOTS À LA BOURGUIGNONNE

Serves 8 Preparation and cooking time: 30-40 minutes INGREDIENTS: 80-100 large snails (10-12 per person) 300g (10½oz) parsley 20g (¾oz) tarragon 500g (1lb) butter 7g (¼oz) salt 4g (1/8oz) pepper ½ tsp mixed spice 30g (1oz) garlic, finely chopped 30g

Basque Beef and Capsicum Tart

  Boeuf haché (minced beef) was never pre-minced sitting in the window at Serge’s; it had to be requested. Window space was the butcher’s canvas, a place to display his skills like a Renaissance still-life: evenly sliced T-bone steaks or

Tarte au Citron

This desert is famous in Menton on the French Riviera, which is also known as ‘The City of Lemons’. Every year the colourful seaside town hosts a Lemon Festival with carnivals and exhibitions dedicated to the fruit, and it’s where

Peach and Goat’s Cheese Puffs

The Berry region is renowned for the quality of its goat’s cheese, some of which has the AOC award normally given to wine. Crottin de Chavignol, Selles-sur-Cher, Saint Maure de Touraine and Valencay are…

Rillettes de Saumon

Rillettes of smoked and fresh salmon with blini, capers and lemon   Serves 4 Ingredients 240g salmon 60g smoked salmon 2g chives 20g butter 80ml medium dry white wine 30g crème fraiche 2g dill 8ml lemon juice 14ml extra virgin

French Christmas Dinner ©Rh2010

Recipes for a French Christmas dinner

Christmas dinner in France is usually a traditional affair, the highlights of which are a starter of oysters, a delicious stuffed roast goose or turkey,and a yummy Bûche de Noël (Christmas Yule Log) for dessert.

Baked camembert with almonds ©Kim Lightbody 2015

Baked Camembert with rosemary, honey and almonds

Camembert is made in the Normandy region , with a bloomy white rind and a soft, fragrant centre with a strong, fruity flavour. Get the recipe for this ultra-simple and delicious twist on the French classic…

Corsican Delicacies ©Skampixelle

A taste of France: Corsican delicacies

These local specialities provide a real insight into the place they are produced. Ingredients like chestnuts and citrus fruits crop up time and time again… as do names like fiadone and frappes

Tartiflette with reblochon ©Kim Lightbody 2015

Say cheese! The authentic French tartiflette with reblochon

This rich potato gratin (designed to show off the mighty Reblochon) is ever popular with skiers looking for a warming, filling lunch. It makes an ideal winter dish, whether you’re on the French Alps or snuggling in front of the TV.

Photo: Véronique PAGNIER

A Traditional Christmas in Provence

In Provence, on Christmas Eve the family gathers for the traditional Christmas meal known as le Gros Souper (the big supper). This meal begins with seven meatless dishes, ending with the ritual number of 13 desserts…

tarte tatin

French food classics: Tarte Tatin

This upside-down apple tart originated in the Sologne region under rather unconventional circumstances. Florence Derrick investigates the story behind one of France’s best-loved desserts.

Recipe: Pink chard and vegetable tart

Tarte à la bette à cardes roses et aux légumes (pink chard and vegetable tart) We bring you a stunning summer recipe from Nina Parker, author of Nina St Tropez – her new cookbook, offering a sun-drenched selection of Mediterranean delights. Of this

jambon cru french ham

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…