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.

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

Taste of the Terroir: Alsace

Every region of France has a unique personality and Alsace is no different: more pork is consumed here than anywhere else in the country, fried carp and chips is the norm and its speciality foods have a distinctly German flavour.

Termites in French Houses

Termites – the underground menace eating your house from the inside out When buying a house in France, the vendor is obliged to have a termite report carried out. If you live in a termite-infested area in France, you must,

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Christmas Markets in France

Traditionally, housewives in France would spend the weeks leading up to Christmas preparing a festive feast and Christmas markets developed to supply them with the ingredients and products they needed.

Confolens in Charente

Property guide to the Charente

Thinking of buying a property in Poitou-Charentes? This article is an introductory guide to the area covering climate, landscape, attractions, access, property styles and prices.

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

Gardiane de taureau; Frances Lincoln

French recipe: Joël Robuchon’s beef stew

French cookery legend Joël Robuchon reflects upon his culinary journey and presents a favourite recipe from his new book: gardiane de taureau I was born in Poitiers, in the Poitou. It is my ‘homeland’ – the region of my childhood

Tried and tested: Comté cheese

Who knew that France produces more Comté – or Gruyère de Comté, to give it its proper name – than any other of its AOC cheeses? There’s got to be good reason…

Photo Dordogne Perigord Tourisme

Market day in the Dordogne

Market day is important in rural Dordogne – an opportunity to buy fresh food from local producers and catch up on news from friends and neighbours in the area. If you are used to supermarket fruits and vegetables, be prepared to change your shopping habits forever.

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,

Chocolate truffles, made in France

Not only did the French introduce the rest of the world to Champagne (and, it follows, Marc de Champagne) but a little bit of research reveals that the chocolate truffle was, in fact, a French invention too.

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.

Photo by Arria Belli

Tarte à la rhubarbe

With the rhubarb season well under way, tempt your taste buds with this delicious recipe for Tarte à la rhubarbe with a Norman twist… Calva and crème fraîche!

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.

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.

Culinary specialities of Franche-Comté

This mostly rural, relatively little-explored region abutting Switzerland is best known for its cheese and charcuterie yet boasts a unique of variety of wine dating back to the Romans. Florence Derrick investigates…

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.

Book review: The Perfect Meal, John Baxter

The Perfect Meal John Baxter, £9.99 Harper Perennial In addition to his work as a film critic and biographer, Australian-born Paris resident John Baxter has written acclaimed memoirs about his life in France, including Immoveable Feast: A Paris Christmas. This time, he uses a culinary excavation for great

Two Aussie blokes in Paris

Two Australian mates who would regularly get together to watch the football and became the unlikely authors of the travel memoir ‘Paris Tragics’ talk about their shared passion for France.

Book review: Paris Gourmet, Trish Deseine

The Paris Gourmet Trish Deseine, Flammarion, £22.50 There are so many restaurants and pâtisserie windows in Paris that someone like Trish – a top food writer who has lived in the French capital for the past 30 years – had to come along to help

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.

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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!

Food specialities in Centre and Val de Loire

The Loire Valley area makes up one of the largest regions in metropolitan France, birthplace of writer François Rabelais and his most famous character, Gargantua – a giant with an enormous appetite and a taste for the local fouaces… Like pitta pockets spiced with saffron (Safran du

Image by catorze14 via Flickr

Crème Catalane Recipe

If you’re looking for a traditional Languedoc-Roussillon dessert to delight your dinner guests, then why not turn your hand to the surprisingly simple preparation of a Crème Catalane – a favourite from the French Catalonia area in the south of the region bordering Spain.

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.