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.

Photo by Maarten Danial

Roquefort cheese from the Aveyron

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”.

La Galette des Rois

This galette is made especially for the Ephiphany to celebrate the arrival of the Magi. The custom is to hide a little charm or fève within, and the lucky guest who finds it is crowned King or Queen.

Table decoration

What is a Réveillon in France?

According to French tradition, a proper réveillon will bring prosperity to the household. A réveillon is a long dinner, and possibly party, held on the evenings preceding Christmas Day and New Year’s Day.

La Santé

French Prison Opens Its Doors to Non-cons

La Santé, one of most notorious prisons in France whose former guests include Jacques Mesrine and Manuel Noriega, recently opened its otherwise impenetrable doors to the public ahead of a four-year refurbishment programme. The always excellent Andrew Hussey, who lives in the Montparnasse

©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.

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.

by tpholland via flickr

Daube de Bœuf à la Saintongeaise

Daube is a classic Provençal stew made with inexpensive cuts of beef braised in wine. Perfect for a dinner party as you make it well ahead of time to allow the flavours to meld together.

Limoges town hall

The weekender’s guide to Limoges

I am grumpy and groggy after catching the unfeasibly early red-eye to Limoges as I emerge, bleary-eyed, from its small, neat airport and skulk my way into an already sticky morning in late summer. Whilst I have some exciting visits

CC by alexbrn via flickr

Moules Marinière

This is the Charentaise take on a traditional seafood favourite, that typically French mussel recipe of moules marinière with a dash of Pineau.

Aix-en-Provence

The timeless beauty of Aix-en-Provence

The approach to the town never fails to stir. As you descend into the gentle valley in which this ancient regional capital lies, you sense that something special awaits, the sentinel presence of Mont St Victoire, which looms up over

Castillonès

Lot-et-Garonne: ‘my heart is in Castillonès’

Tony Bennett only left his heart in San Francisco because he hadn’t been to Castillonès first. The Lot-et-Garonne village may not have the international renown of the Californian city, but visitors are drawn back to it year in, year out.

Black and white picture of someone working in Paris

The French Work Culture

During the past 15 years, American Jeff Allen has lived, studied and worked in the corporate world in France. Based on this experience, he identifies some key elements of French culture, and hopes that these insights will help others get to grips with the French work culture.

10 of the best French foods

10 of the best: French classics ◗ Baguette – It goes without saying, but you can never tire of this most français of French staples. When in France, don’t go a day without one… ◗ Crêpes – These thin Breton pancakes

À votre santé! Fantastic French cuisine

The world of French cuisine – where do we begin? In this country of culinary delights, each time of the day is well catered for. The entire nation awakes to the divine scent of freshly baked baguettes and silky butter croissants, bitter

A French school

How to Be a Teacher in France

The weekend that followed was relaxing because I knew at last I had a job that suited and although I was now close to the end of my overdraft, I’d just about be able to dig myself out of debt.

Chocolate Rocks

 I remember a meal I had at a Michelin restaurant in the center of France where, at the very end of the meal, they brought a small tray to the table filled with chocolates, tiny lemony madeleines, and miniature cookies.

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Food & Cuisine

FOOD & CUISINERecipes, ingredients, terroir, tips & inspiration for your French kitchenLatest articles on food & cuisineView all Specialities from Picardy By Eleanor Fullalove Sandwiched between Normandy and Champagne-Ardenne, the Picardy region of France is home to some delicious dairy

Poulet de Bresse

Foodie holidays

France for foodiesFind your perfect recipe, food or wine holiday now!LATEST FOOD AND WINE HOLIDAY ARTICLES Chocolate mousse with cocoa-bean brittle and caramel ice cream By FrenchEntrée A recipe from a sumptuous cookbook by Rachael McKenna and Jean-André Charial which

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!

Book review: The Little Book of Chocolat, Joanne Harris

The Little Book of Chocolat Joanne Harris, Doubleday, £12.99 Fifteen years ago, the publication of Harris’s best-selling Chocolat united chocoholics everywhere in appreciation of its mouth-watering descriptions of Vianne Rocher’s decadent chocolaterie creations. Two sequels and one Oscar-nominated film later (starring

Taste of the terroir: The Île d’Oléron

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