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The Big Interview… Chef Matthieu Hervé
Matthieu Hervé, 32, is the head chef at Château de Montcaud, a gourmet hideaway in the Gard department. Built in 1848 as a private residence of a silk manufacturer, it rose...
Where to eat… delicious dining for vegetarians
Sue Aran chooses her favourite places to dine in France, from rustic breads to a taste of Italy
LES DÉLICES DE
FLEURETTE, NÉRAC
Les Délices de Fleurette is a boulangerie, patisserie and café, a one-of-a-kind in...
The sweet scent of Corsican ewe’s cheese
Nicola Venning enjoys a taste of Corsica’s Fleur de Maquis
Fleur de Maquis (Flower of the Maquis) might sound like an expensive perfume but it is, in fact, a creamy ewe’s...
Mardi Michels makes… Tatin de légumes
Makes: One (10-inch/25 cm) tart You might have heard of a famous French dish called tarte Tatin—an upside-down caramelised apple tart. Here we’re using the same idea to make...
Grilled mussels with almond and cilantro pesto
Serves: 4Difficulty: Easy Preparation time: 15 minutesCooking time: 10 minutes Irish-born chef Trish Deseine, who has lived in France for 20 years, shares this...
Mackerel with tomatoes
Serves: 4 Difficulty: EasyPreparation time: 10 minutes Cooking time: 20 minutes Nothing could be easier than this mackerel recipe from chef and cookery writer...
Taste of France magazine
THE FIRST MAGAZINE DEVOTED TO FRENCH FOOD & DRINKA celebration of French cuisine, France Today’s Taste of France magazine offers a whirlwind tour of...
Michelin-starred Jean-André Charial to be guest chef at Le Train Bleu
Paris’s Gare de Lyon will see top chefs cook together in front of diners
One hundred lucky diners will enjoy a special meal prepared by...
Wine of the Month: Château La Mascaronne rosé Quat’saisons
A visionary American is behind one of the best rosés on the market… and it comes from Provence
These days, Provence is famous for its...
Taste test: rosé
We quaff (and rate) four of the finest rosés around. But which one prevailed?
OUR VERDICT
MIRABEAU PURE PROVENCE ROSÉ
An ethereal blush...
Soupe au pistou
Serves: 4 Preparation and cooking time: 1hr (not including soaking of beans) In the idyllic surrounds of an 18th-century farmhouse, chef Thierry Crovara uses...
Ratatouille tian
Serves: 2 Prep time: 25 minutes Cook time: 65 to 75 minutes
You may not know what a tian is, but if you’ve seen the...
