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Caroline Rimbert Craig’s chard tart
Longing for a rustic taste of Provence? One of our favorites from Caroline Rimbert Craig's Provence, The Cookbook, is...
Rustle up a summer feast: ratatouille ingredients to find in French markets
Ratatouille is one of France’s most famous dishes (thanks, in part, to a certain cartoon rat) and there’s no better time to...
Lyon’s culinary treasures: exploring the city’s best foodie finds
A guide to the best foodie spots in the city
Famously described by Curnonsky in 1935 as “the world...
French ingredient highlight: Tarragon
Tarragon’s long, thin and delicately aromatic bright green leaves are widely used in French cuisine. It is known as ‘the dragon herb’...
Alsace onion tart
Gabriel Kreuther takes the humble onion tart – a classic in the northern French region of Alsace where he...
Steak tartare by Tom Aikens
Its origins are lost in the mists of time, but this dish continues to be a fine dining favourite – in France...
Lyon: French city break for foodies
Situated at the confluence of the Rhône and Saône rivers, Lyon, a city of more than 4,000 restaurants has long been regarded...
Beetroot tartare
Do you love the idea of indulging in a savoury, tartare-style dish but prefer to keep things vegetarian? Or maybe you had...
Radish 101: French vegetable highlight
The humbe radish, that spicy little salad vegetable, is often overlooked in favour of bigger, brighter veggies. But here are a few...
Shopping for carrots in France
When is a carrot not just a carrot? When it’s got the AOC seal of approval, of course.
Flaming...
Charles III’s Coronation quiche
What do the French make of Charles III’s Coronation quiche?
The French seem somewhat perplexed by His Majesty King...
Spring hails the return of asparagus
Spring has sprung and that means asparagus is back in abundance. In France, it is mainly grown in the Loire Valley, Nouvelle-Aquitaine...
