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Feast fit for a king: spotlight on French royals’ péchés mignons
From the cheese emergency that brought down the monarchy to Napoleon’s fondness for waffles, we lift the veil on royals’ guilty...
Cheese wire… Cantal
Veteran cheesemonger Patrick Ambrosio lifts the lid on Cantal…
Hailing from the mountainous Auvergne region, Cantal cheese...
Cheese wire… Bleu d’Auvergne
Veteran cheesemonger Patrick Ambrosio lifts the lid on Bleu d’Auvergne…
The Auvergne is a region steeped in...
Cottage pie with sweet potatoes
Serves: 6Difficulty: Medium
Author Regina von Planta lives on a small farm in the Ardèche countryside where she writes...
La bombine
Serves: 6 The Bombine used to be called the 'Dish of the Poor' because it is a complete meal with potatoes and...
Top 5 picnic spots in Paris
Shaheen Peerbhai and Jennie Levitt
Authors of Paris Picnic Club Shaheen Peerbhai and Jennie Levitt share their...
Corsica: a gastronomy as varied as it is intense
Deeply infused with Italian flavours, Corsica’s gastronomy is as varied as it is intense. Richly-marbled charcuterie and hearty cheeses reign supreme,...
Occitanie: foie gras and truffles galore
With a larder packed full of culinary traditions, top talent and plentiful produce, Occitanie is hard to beat when it comes...
Nouvelle-Aquitaine: 500 years of culinary tradition
Blessed with a long Atlantic coastline, magnificent rivers, lush grazing farmland, world-famous vineyards and abundant orchards, the super-region of Nouvelle-Aquitaine is...
