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The day of the vegan
Not so long ago in France, if you asked for the vegetarian option, you’d generally be offered chicken – but now...
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...
Grandfather Barthélemy’s pistou soup
Serves: 4Preparation time: 1 hour 30 minutesSoaking time: 12 hoursCooking time: 50 minutesThree-Michelin-starred chef Gérald Passedat draws his inspiration from the sparkling...
Sustainable gastronomy
As our awareness of the needs of our planet grows, chefs and restaurateurs across France are turning to ever more environmentally-friendly...
Sea bream in a garlic bouillon
Serves: 4Preparation time: 2 hoursCooking time: 2 hours 15 minutesThree-Michelin-starred chef Gérald Passedat draws his inspiration from the sparkling Mediterranean to create...
The big interview…Éric Lanlard
Pâtisserie has been Éric Lanlard’s passion ever since he was a little boy – and his driving ambition is the creation...
A foodie’s guide to Boulogne-sur-Mer
Florence Derrick heads to France’s seafood capital for a taste of the ocean – and washes it all down with mead!
A guide to French sauces
Most of us have patiently stirred a béchamel while praying for all the lumps to disappear, or served up a chicken chasseur as...
Foodie guide to Oléron
Situated off the west coast of France, the island of Oléron is accessible via Marennes in mainland Charente-Maritime. Not surprisingly, seafood...
How to eat an oyster
Top tips from renowned author and ambassador of French living, Mireille Guiliano
Love ’em or hate ’em, in France, oysters are taken...
Cooking with alcohol
A glug of wine or dash of liqueur can zhuzh up just about any French dish, says Justin Postlethwaite
A taste of… Languedoc-Roussillon
Head to the sunny south for a taste of the juiciest fruits, heartiest stews and, of course, buckets of wine!
