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

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

Photo by Sgillies

Truffle Omelette

This is a classic recipe, extremely simple and perfect for supper on the day you manage to buy – or find – your first fresh truffle. Truffles have a pungent aroma that permeates the eggs beautifully.

Photo by Alexa

Roquefort quiche recipe from the Aveyron

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.

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Ham & Olive Bread, a French apéritif favourite

This is a quick and simple recipe for a french savoury ‘cake au jambon et aux olives’ or ham and olive bread. Very popular for snacks, picnics or informal apéritifs … just cut it up and serve!

©Mireille Guiliano

How to eat an oyster

Best-selling author Mireille Guiliano demystifies one of the ultimate luxury foods. Follow her elegantly simple approach to how to taste an oyster, then decide for yourself whether you like them or not.

Photo by Marc Lagneau via flickr

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.

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Cèpes à la Bordelaise

This quick and easy recipe brings out the flavour of the cèpes without overpowering their delicate earthiness. Bon Appetit!

French tips on pâté de campagne

The French are masters of using cheap cuts of meat which would otherwise be wasted. A traditional pâté de campagne needs good pork meat, fat and liver, and should be well seasoned with good sea salt and black pepper. Use any rough

Grilled Mushrooms with Pélardon Goat’s Cheese

Pelardon, a little round of goat’s cheese, has been produced since Roman times in the Languedoc, and now is produced in five departments surrounding the Gard and the Cévennes region. Here is a little taste of its history and a delicious way to serve it!

Succulent scallops cooked in the Loire

You can find a mouthwatering selection of seafood throughout the Pays de la Loire.
Two of the finest chefs in the region share their recipe for a dish ideal as either a starter or a special lunch treat. Enjoy.

Melon au Pineau

This is the next recipe in our Charentaise series and this time we are on éntrees and here are three ways to serve a lovely Charentaise melon.