Taste of the terroir – Nord-Pas de Calais

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 search of lovely culinary surprises.

Interiors Case Study – A work of Art in Picardy

Clare Howarth and husband Carlos ditched the bustle of Paris for Impressionists’ favourite, Picardy, 20 years ago. Today they run a thriving guesthouse. Greg Cook finds out how they created their rustic idyll in this peaceful spot

Taste of the terroir – Auvergne

The region’s volcanic soil has helped shape every aspect of its gastronomy. From the cows that graze on it to the grapevines that are planted in it, the Auvergne produces food and drink unlike any other part of France.

Taste of the terroir – The French Alps

At this time of year, we’re looking forward to warm and hearty meals like those enjoyed in the mountainous Savoie department. Traditional Savoyard cuisine owes much to the special breeds of cattle grazing in the Alps.

Daube of beef

Beef cheeks are available from good butchers. You can also use brisket, short ribs or oxtails for this daube, all of which have a wonderful gelatinous quality. Wagyu beef, although rather extravagant, gives an amazing depth of flavour.

Paris Brest

These were created in 1891, to celebrate the first 1,200km Paris-to-Brest bike race, one of cycling’s oldest events.

Taste of the terroir – Champagne-Ardenne

Champagne is a world famous wine, but the gastronomic heritage of Champagne-Ardenne is comparatively unknown. So look out for these local specialities, each one ideally married to the region’s bubbly booze…

Memories of Gascony – French Kitchen

Legendary French chef Pierre Koffmann waxes lyrical about his idyllic childhood in Gascony. In this exclusive extract from his book ‘Memories of Gascony’ he recalls the place of duck and goose on the family menu and how his beloved grandmother prepared her own confit.

Mouzon, je ne regrette rien

Her (French) husband’s family thought they were mad when they moved to Charente 30 years ago, but just like Édith Piaf, Heidi Fuller-love has no regrets

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.

Taste of the terroir: Marne

We propose a toast to Marne, where grapes are grown and both red and white wines flow! From coq au vin de Bouzy, to chocolate liqueurs, this departement’s delicacies are inextricably linked to the fruit of its vines.

Can you afford the cost of living longer?

By making the lifestyle choice to live in France, you will want to make the most of what this country has to offer by enjoying the beautiful scenery and climate for as long as you possibly can.   That may

Taste of the Terroir – Normandy

Camembert and Calvados are two very famous examples of the fine French food and drink to come out of Normandy. But what of the goat’s milk, oysters and pears also on offer?   No trip to Normandy would be complete

Chèvre of Choice – French Goat’s Cheese

French goat’s cheese – called chèvre – is a winning ingredient all year round. Here Sophie Wright presents some of her favourite recipes   Grilled goat’s cheese mini-log and walnut pesto ciabatta Preparation: 20 minutes Cooking: 10 minutes Makes 1

Tartiflette with reblochon

Reblochon is made in the Savoie region of southern France using cows’ milk. It’s rich, fruity and nutty with a semi-soft, almost chewy texture. Or look for a cows’ milk cheese with a washed rind and an earthy aroma.  

Gordito1869 wikicommons

A list of the most common fish names in French/English

  Seafood is a staple of French cuisine, and although the number of people attending church regularly has dropped over the years it’s still traditional in some areas of France for fish to be served on Friday. Whether you buy

12th-Century Château in the Limousin Rescued From Ruin

Property developer Fiona Jones on her four-year restoration of the Chateau du Masgelier, a 12th-century Limousin gem… Situated on a hilltop, with 360° views over the Creuse countryside, and set within its own parkland, the Chateau du Masgelier dates from

Taste of the Terroir – Pays de la Loire

Well-known as ‘the garden of France’, Pays de la Loire is the place for fresh produce. But with its rivers and coastal edge, there’s also plenty of fishy business going on. Justin Postlethwaite browses the menu…   Nestling between Brittany

Lemon Cake

Thanks to the lemon syrup, this cake keeps moist for several days and is the ideal cake to take to the country on a picnic.   Makes 2 cakes Preparation time: 15 minutes Cooking time: 40 minutes For the batter

Renovation Case Study – Sleeping Beauty

  The Wilkinsons used their aesthetic talents and exquisite taste to return a dilapidated farmhouse in the south of France to its original splendour. Greg Cook finds out how…   Barely off the plane, Marianne and David Wilkinson took one

Moules au Roquefort

Rope-grown mussels steamed with Roquefort cheese, white wine, garlic, parsley and bacon lardons. This simple but tasteful dish has a great  combination of flavours and is sure to impress any guest! Our quick and easy recipe makes it perfect for

Taste of the Terroir – Toulouse

The ‘Pink City’ is a well-established culinary centre, one which boasts famous specialities that range from cassoulet and Toulouse sausages to violet-flavoured sweets.   Toulouse is most famous for its speciality charcuterie sausages – historically made from pork that’s marinated

A Tale of Two towns – Deauville & Trouville

  There is more than a bridge linking Deauville with Trouville.  Both villages on Normandy’s lovely Côte Fleurie have a casino, a beach boardwalk and a film festival…   Given its small size and a population of just 4,000, Deauville

Raspberry Soufflé

  Once mastered, this beautifully light dessert with intense raspberry flavour will be in your repertoire of special dinners for years to come. You might even feel like investing in individual copper pots that are the perfect size for soufflés,

Taste of the Terroir – Pays Basque

Nestled between the Atlantic Ocean and the Spanish Pyrénées in the South-West of France is the Pays Basque and it has a much respected culinary style all of its own!   As an appetizer, you can’t beat a few slithers

Just Desert – Floating islands

  Everybody deserves a little sweet self indulgence once in a while, and what better way to round off a meal than with a delicious French dessert?   This is a simple microwave version of the classic French dessert, also

French Interiors – It’s all in the detail

Would you like to create a touch of French chic in your home without breaking the bank? Interiors expert Mayke Hogestijn looks at how to achieve the French designer look So you’d like to have a French designer interior but

The manoir, reborn…

We talk to Anna Congratel who, alongside her husband Abel, worked for 15 years to gradually turn a spectacular 19th-century manor in the Lot into a luxurious guest house   FE Mag: When – and where – did you buy

Home and Business Combined

Was it George Bush who lamented that there is no word for entrepreneur in French? Languages were maybe not his strong point but it is sometimes easy to see where he was coming from as many people in rural France

New speed camera warnings launched in France

Official Map of the Placement of Fixed Speed Cameras Online

  The official map of fixed radars (Conventional fixed speed cameras, two-way speed cameras, medium speed cameras etc…) and dummy control routes (where radars are moved regularly) has just been posted on the Road Safety website. This map shows the

Saint-Antonin-Noble-Val

The medieval town of Saint-Antonin-Noble-Val on the Aveyron River boasts a beguiling mix of amazing scenery and fascinating history plus a fantastic local market – it’s a jewel of the Tarn-et-Garonne…   1. Stunning panoramas The first and most obviously

Pear crêpe with White Wine, Chocolate & Almonds

A variant of the classic French dessert Poire Belle-Hélène, adapted here for a Breton crêpe.   Preparation time: 20 minutes Cooking time: 20 minutes per crêpe FOR EACH CRÊPE 80g (3oz / 1⁄3 cup) crêpe batter 2 tbsp chocolate sauce