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Christmas food shopping at the French market
It’s holiday season and as well as the abundance of Christmas markets popping up all over France, traditional, local markets are piled...
Cheese wire… Fleur de Maquis
Veteran cheesemonger Patrick Ambrosio on Fleur de Maquis
The island of Corsica is home to a small variety...
Eat seasonally: What’s in season in France in October
Each month, the French Department for Agriculture releases its list of what’s in season in la belle France to encourage people to...
AOC or IGP? Your guide to French food labels..
This year has been declared the International Year of Fruit and Vegetables by the UN – perhaps they were inspired by the...
France to ditch meat in favour of vegetarian food
France’s ecological minister Barbara Pompili has left gourmands weeping into their foie gras after she called for a dramatic cultural shift which...
The best markets in France – according to the French
French TV station TF1 is hosting the fourth year of Votre Plus Beau Marché, in which viewers vote for the very best...
Eat seasonally: What’s in season in France in March?
Each month, the French Department for Agriculture releases its list of what’s in season in la belle France. This month, with spring...
Eat seasonally: What’s in season in France in December?
Each month, the French Department for Agriculture releases its list of what’s in season in la belle France. And as autumn gives...
Eat seasonally: What’s in season in France in October?
Each month, the French Department for Agriculture releases its list of what’s in season in France - and October is all about...
Eat seasonally: what to buy this summer
Each month, the French Department for Agriculture releases a list of what’s in season along with suggestions on how to cook...
New food and wine road trip launched
Stretching from Dijon to Marseille, the new Vallée de la Gastronomie will allow travellers to pick and choose the very best of French food and...
Cooking with alcohol
A glug of wine or dash of liqueur can zhuzh up just about any French dish, says Justin Postlethwaite
