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The hills of Provence as seen from the village of Châteauneuf du Pape

A gastronomic tour of the Rhône

Panganai Gomo, founder of The Real Grape, which organises tailor-made wine tour holidays in France, gives us a whistle-stop tour of...
Isgny butter

Why French butter is the crème de la crème

Forget your oh-so healthy olive oil and your flavourless low-fat spreads – there’s nothing like butter for adding a delicious extra oomph...
Hôtel le Bristol entrance

Le Bristol Paris welcomes back diners

Le Bristol Paris, France’s first hotel to be awarded coveted Palace status, is welcoming guests once more. At the...
Clip from pastry kings movie

Three French movies about food

If you’re wondering what to do with yourself this weekend, may we suggest a movie night with a thoroughly French flavour?
Nut and vegetable millet torte

Nut and vegetable millet torte

Mid-week cooking can seem like a chore but why not get inspired with this unusually light and tasty nut and vegetable millet...
Royal champagne vineyard

Visit a Champagne cellar on a luxury hotel break in France

Michelin-starred Royal Champagne Hotel & Spa welcomes back guests after lockdown What better way to celebrate the easing...
Instagramable food

5 French chefs to follow on Instagram

Missing your fix of authentic French cuisine? As French restaurants reopen this week, we whet your appetite with five of our...
Grilled sardines with aubergines

Grilled sardines with aubergines

Serves: 4Preparation time: 1 hour 45 minutesCooking time: 1 hour 30 minutesThree-Michelin-starred chef Gérald Passedat draws his inspiration from the sparkling Mediterranean...
Éric Frechon at his restaurant Le Bristol in Paris

The big interview… Éric Frechon

Three-Michelin-starred chef and “defender of French cuisine” Éric Frechon tells Nicola Leigh Stewart where he finds his inspiration, the secret to...
Stuffed macaroni with black truffle, artichoke and duck foie gras, gratinated with mature Parmesan cheese.

Stuffed macaroni

Serves: 2Stuffed macaroni with black truffle, artichoke and duck foie gras, gratinated with mature Parmesan cheese.Meilleur Ouvrier de...
Citrus beet and sprouted buckwheat salad

Citrus beet and sprouted buckwheat salad

Serves: 4Preparation time: 15 minutesTwo-Michelin-starred chef Thierry Marx shows you how to wow the vegetarians in your life with this scrummy grains-based...
Chef Julia Sedefdjian

The big interview… Julia Sedefdjian

At 21, Julia Sedefdjian became the youngest chef in France to be awarded a Michelin star. She tells Dominic Bliss how...