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Mosaic of game
Makes: one large or two small terrinesDifficulty: HardThe weather may be miserable but the great thing about winter if you’re a foodie...
Saddle of Pauillac suckling lamb with seasonal vegetables
Serves: 4Difficulty: MediumJulien Lefebvre is executive chef at Château Cordeillan-Bages’, near Pauillac. Nine months after he took over in 2017, the château’s...
The top 5 new restaurants in Toulouse
Toulouse is not only one of France’s most fascinating cities but it’s at the cutting edge of the culinary scene too...
France’s top 3 gluten-free restaurants
Eating out can be a nightmare for people with coeliac disease, and considering that France is the undisputed capital of baguettes, bread...
Foie gras, mango and black sesame
Serves: 4 Difficulty: EasyThis stylish Christmas starter from Delpeyrat and Saint Jean couldn’t be easier to prepare and yet has all the wow-factor of a...
Glazed ham with Saint Agur blue cheese and parsley sauce
Serves: 8-10 Difficulty: MediumForget the Christmas turkey – try Michelin-starred Raymond Blanc’s alternative Christmas dinner. Raymond Blanc’s recipe for festive glazed ham with Saint Agur blue cheese and...
Saint Agur crème, oat biscuit and honey canapés
Makes: 50 canapésDifficulty: EasyTwo Michelin-starred chef Raymond Blanc has created a selection of delicious Christmas recipes using Saint Agur, guaranteed to bring...
Potato, turnip and cranberry Saint Agur gratin with confit duck
Serves: 4 Difficulty: MediumTwo-Michelin starred Raymond Blanc’s tasty duck recipe has a Christmas twist making it an irresistible alternative to the traditional turkey.Raymond Blanc’s recipe...
Pear, almond and Saint Agur tartelette
Serves: 6-8 Difficulty: MediumMichelin-starred chef Raymond Blanc serves up a twist of blue cheese on a classic dessert.Raymond Blanc’s recipe for pear, almond and Saint...
Hot-smoked salmon, beetroot salad and Saint Agur blue cheese dressing
Serves: 4 Difficulty: Easy Two Michelin-starred chef Raymond Blanc has teamed up with Saint Agur to create this flavoursome starter, ideal for kicking off your Christmas meal.Raymond...
High-brow hybrids
It’s the age of the crossover. In all corners of the French culinary world, the biggest names are coming together to create...
Wild boar with celeriac and hazelnuts
Serves: 4Chef Nobuyuki Akishige, who hails from Fukuoka in Japan, is wowing diners at the Michelin-starred Automne in Paris’s 11th arrondissement. Here...
