Charles Smallwood

The Property Scene in St-Antonin-Noble-Val

It’s a sultry summer lunchtime in southwest France and I’m happily tucking into perfectly cooked (à point, since you ask!) lamb chops on the riverside terrace at Le Festin de Babette, a popular spot in St Antonin-Noble-Val. It’s the picture

Competitions – Win Amazing French Prizes

If you love France you’ll love these competitions! With a chance to win tips, experiences, food, drink and more, you could be one click away from an exciting prize! We put up new competitions regularly, so why not bookmark this

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

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…

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.

Market in Provence ©Sylvia Davis

Markets in Provence

Visiting an open-air market in Provence is one of life’s great little pleasures. Market day has been a way of life for Provençals for generations. The market serves a social function bringing together the community each week …

Lyon bouchon entrees

French food picks: 10 great Lyonnais entrées

When you are planning to visit Lyon, the French ‘Capital of Gastronomy’, it’s vital to not miss out on the best culinary experiences on offer in the city’s legendary bouchons and restaurants. A typical French dinner is a proper feast, long and filling and full of

French Comfort Food in Lyon

  It was a Saturday in July and my son and I had just arrived in Lyon, the city described as the ‘world capital of gastronomy’. Our quest was the restaurant ‘Chez Mounier’, a bouchon at 3 Rue des Marronniers,

Photo by Frédérique Voisin-Demery

Strawberry Tarts

April in southern France is a gastronomic feast. The markets overflow with the luscious new vegetables and fruits of spring. Foremost amongst these are strawberries, the perfect ending to any spring dinner party.

Village beauties: a tour of Vézelay, Burgundy

Stéphane Bern, the author of The Best Loved Villages of France, dedicated to France’s best loved villages, reveals his passion for village life and gives us a tour of Vézelay in Burgundy.

Photo by Frédérique Voisin-Demery

Far Breton, a sweet treat from Brittany

The Far Breton is a flan-based dessert originally from Brittany. Available in many versions, the Farz Forn remains the most well known, with additions like rum or plum liqueur.

French onion soup fit for a king

Gloriously rich and sweet, with just the right amount of acidity, French onion soup defies the modest reputation of its main ingredient. However, when the dish was invented, it was simply a case of the allium being in the right place at the right time…

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.

Touring Languedoc-Roussillon in a classic car

Guy Hibbert fulfils a long-held ambition, driving a classic Italian sports car on a 36-hour road trip through Languedoc-Roussillon, leisurely taking in the area’s hugely pleasurable range of seafood, wines, mountains and medieval architecture along the way…

Photo by Slastic

Aligot, an irresistible speciality from the Aveyron

Aligot is a fondue-like potato and cheese dish made by skilled men with vast wooden paddles and often served alongside local sausages or spit-roast veal, lamb or pork. Aligot transcends its simple ingredients and tastes best eaten outdoors in a crowded village square on a summer’s evening.

©-FOOD-micro

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!

Book review: La Tartine Gourmande

La Tartine Gourmande Béatrice Peltre, Roost Books, $35 In the unforgiving world of social media for foodies, you don’t get 27,000 Instragram followers unless you cook brilliantly and take lovely photos. Béatrice Peltre, whose website we featured last issue, is very much in the vanguard of food writer/photographers,

Winter recipe: Chicken, leek and Comté pie

Comté cheese is a pressed, cooked cheese from the Massif du Jura region in eastern France. Its nutty flavour makes it perfect for hearty winter recipes such as this take on a British classic: chicken and leek pie. Combined with tarragon

photo by Will Clayton via Flickr

Soul food from Burgundy: coq au vin

A classic French dish made with chicken braised in red wine. With its deep colour and rich flavour this coq au vin recipe is the perfect slow-food to make any dinner guest feel special.

Photo by Didriks via Flickr

French Cookware Explained

France is renowned for its cuisine, and French chefs have traditionally set the standard for culinary excellence across the world… so what are the tools that French chefs rely on?

Classic French dish: Boeuf Bourguignon

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

Photo by Hotel du Vin & Bistro

French onion soup recipe from the Cévennes

This is what they eat to warm themselves up in the Cévennes mountains in winter … if it works for them, it could help us through our cold winter too. Here is a delicious French bistro staple.

Book extract: A French romance

Can the English be as romantic as the French? Author Julia Stagg shares a delicious tale of French romance in the mountain village of Fogas, where the characters already feel like family.

Photo by Eva Ho via Flickr

Chestnut and orange crêpes recipe

Popular at any time of year this crêpe recipe incorporates chestnuts – a Limousin speciality. The basic mixture is made separately so you can use your own imagination for the fillings, the possibilities are endless…..

Flocking to Sarlat’s annual goose festival

Sarlat-la-Canéda is the heart of the Dordogne Valley and the capital of the Périgord’s gastronomic specialities: walnuts, black truffles and, most of all, foie gras. Florence Derrick ‘takes a gander’ at the town’s annual celebration of goose-based cuisine, Sarlat en Périgord Fest’Oie

Photo by KimonBerlin via Flickr

Black truffles from the Languedoc

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.

Photo by Jun Seita

Boeuf Bourguignon: a French classic

Want to impress your friends? Why not try out the most famous of all French dishes, le Boeuf Bourguignon? Here’s a tried and tested recipe.

Bûche de Noël Photo by Matthieu Aubry via Flickr

La Bûche de Noël, a French Christmas tradition

A traditional French dessert served after the main Christmas dinner is la Bûche de Noël, a roll of light sponge cake, covered in chocolate or coffee butter cream textured to resemble bark as an evocation of the ancient tradition of burning the Yule log.

©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.

Home sweet home: Bertinet’s French patisserie

Renowned Breton baker Richard Bertinet is back with a stunning new guide to simple pastries and desserts that you can make at home. He talks exclusively to Florence Derrick about his inspiration and favourite recipes.