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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...
Le dîner with Trish Deseine
The Irish-born food writer and cookbook author is hosting her first dinner party in her new home in the Sarthe… So...
Roast strawberry galette with strawberry, honey and orange ripple cream
Serves: 6 Difficulty: MediumChef and cookery teacher Gemma Wade was invited by Jeany and Stephen Cronk to Cotignac in Provence, where the ex-pat British couple make Mirabeau...
Coronavirus: meals to stock up the freezer
With uncertain times ahead thanks to the Covid-19 pandemic, many of us are concerned about feeding our families in the months...
Roast radish and asparagus with lemon and cheese crumbs
Serves: 6 as a starter or side dish Difficulty: EasyWe join chef and cookery teacher Gemma Wade as she sources ingredients for a Provençal...
How to make Hollandaise sauce
Makes: About half a pint Difficulty: MediumOn the face of it, nothing looks simpler than Hollandaise sauce. But the key is to be gentle...
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!
Cod with tapenade crust and Mirabeau rosé braised fennel
Serves: 6 Difficulty: MediumAlthough you can buy tapenade, making your own will add much more flavour. Gemma recommends buying the cod in a single...
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...
The top 10 most iconic French foods
France is such a vast country with such a magnificent larder, there simply aren’t enough meals in a lifetime to try all that the Hexagon has...
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...
