In the winter we all need dishes such as this to nourish body and soul. Florence Derrick charts the origins and history of this all-time French classic, a slow-cooked stew that’s equally pleasurable at home or sampled at your favourite bistro
Terroir & food provenance
Roquefort is a flavourful ewe’s-milk blue cheese and is France’s second most popular cheese after Comté. During the Age of Enlightenment, the French philosopher Diderot attributed the title “King of Cheeses” to Roquefort cheese, declaring in 1782 that “Roquefort cheese is without doubt the finest cheese in Europe”.
The black truffle, also known as the ‘black pearl’ or ‘black diamond’ of the kitchen, is one of the most expensive edible mushrooms in the world. It is harvested from November to February not just in the Perigord, but also in a number of other regions where conditions are favourable, and that includes the Languedoc and Provence.
Taking inspiration from the know-how and traditions of Normandy, offer your guests something unique with these ideas for homemade apperitifs.
Plenty of wines and cheeses have the prestigious AOC label of excellence. But, as Norman Miller discovers, there are many more prized products to savour
I grew up on mustard and always had it in a simple vinaigrette with oil, vinegar, salt and pepper. The beauty was that the dressing could be made as mild or powerful as us children could stand. I remember that, as a kid,…
As with all our favourite French classics, the origins of this pork pâté are humble and rustic. Florence Derrick claims that this sublime terrine’s versatility is the secret to its success, proving that when it comes to good food, simplicity is sometimes best
The Île d’Oléron, off the west coast of the Charente-Maritime region, boasts a lengthy tradition of gastronomy. Daily markets take place all over the island, from the towns of Saint-Denis and Saint-Georges to La Bréeles-Bains and Dolus, showcasing over 90…
“There is no mustard except in Dijon”. Purist gourmands will agree that this 14th-century Lillois proverb rings just as true today, although mustard itself dates back to Roman times. Dijon mustard as we now know it didn’t appear until the…
Home to the country’s ‘gastronomic capital’, Lyon, as well as famous Alpine resorts such as Méribel and Chambéry, the Rhône-Alpes region has plenty to offer in the way of hearty, traditional dishes, as well as innovative Michelin quality menus.
The region is well-known for its Comté cheese and ‘yellow wine’, but other local specialities like smoked ham and cherry jam help make any trip to Franche-Comté a real voyage of gastronomic discovery.
Bresse chickens are fêted in the world’s great kitchens and restaurants. Justin Postlethwaite heads to Burgundy to explore the history and reputation of this prized poulet.
A look at the different French foie gras products. Being unused to this product in the UK, the various forms of foie gras can be confusing at first.
Situated between the sea and the farmlands of the Avesnois and the Monts des Flandres, Nord-Pas de Calais offers an unexpected cuisine which will delight the palate of the adventurous in quest of lovely culinary surprises.
Sandwiched between Normandy and Champagne-Ardenne, the Picardy region of France is home to some delicious dairy products and can sell its fizz as authentic champagne.
As with every region in France, Poitou-Charentes has its own speciality food and drink. Below are a few things you wouldn’t want to miss out on when visiting the region.
Local fruit and vegetables vary according to season, but confit de canard and foie gras are in constant supply. Obvious accompaniments are truffles and walnuts – both readily available here. The Bergerac wine region ensures there is something good to drink as well.
The Aveyron is the No.1 producer of meat in the south of France and is particularly renowned for the quality of it’s meat, the Label Rouge guarantees the superior quality. In the Aveyron, and especially in Segala, the veal farmers adhere to this label and look after their calves as well as on any other animal farm.
Whatever food or drink you like, you will never be hungry or thirsty in the Tarn. Tarn specialities are wide-ranging and full of flavour including specialities such as Truffles, Cepes, Wild Boar, Veal, Garlic, Echaudés Biscuits, Jambon de Lacaune,Pumpkin Pancakes which can all be accompanied by wines from Gaillac.
“Breton food & drink”Combining aspects of “Armor” the landscape of the sea and “Argoat” the landscape of woodlands, Breton gastronomy has over the years benefited from all the riches offered by the natural …
Breton ciders are a clear or cloudy beverage made from apples, with a fine foamy head and bubbles in the body of the liquid. Delicious summer and winter, and the perfect partner to a galette Bretonne.