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Food writer and stylist Béatrice Peltre on going gluten-free
Boston-based food writer and stylist Béatrice Peltre opens up about going gluten-free and getting to grips with her adopted land's eating...
Taste test… Louis Jadot Mâcon Villages
Gill Harris tastes a fresh blast of summer with this 100% Chardonnay
A hint of buttered honey, the...
Sablés aux pensées
Makes approx: 20 pansy sablés Preparation time: 10 minutes Baking time: 10 minutes Resting time: 30 minutesEasy...
Blood sausage, apple and potato parmentier
Serves: 4 to 6
Ingredients
For the mashed potatoes
Legendary pâtissier Ladurée goes vegan
Macaron inventor’s menu is expanded to include healthier, environmentally-friendly dishes
Renowned for its decadent, luxurious pastries, Ladurée is about to shock the world –...
Mardi Michels makes… Tatin de légumes
Makes: One (10-inch/25 cm) tart You might have heard of a famous French dish called tarte Tatin—an upside-down caramelised apple tart. Here...
Coppa-wrapped mushroom and pepper breakfast frittata
IMAGE © BEATRICE PELTRE
Serves: 4Aside from un oeuf à la coque et des mouillettes (eggs and soldiers),...
Roséfine rosé is the perfect wine for summer
Marrenon’s grapes are picked at night to ensure fresh, delicate flavours
The glorious August Bank Holiday heatwave just...
Normandy: Michelin stars aplenty and France’s oldest restaurant
Robust meat dishes and gooey, creamy cheeses, wonderful seafood and cider galore... have you finally met your match at the hands...
Rise of the veggie: going green à la française
From hip new bistros to vegan festivals, the plant-based lifestyle is (finally) getting pulses racing in l'Hexagone
IT...
Where to eat… from Parisian treats to the inn where Van Gogh died
Hazel Smith chooses her top picks of places to dine in France
I’m
not a foodie - I just...
Roscoff: a taste of Pink Onion
Annaliza Davis finds out more about the Onion Johnnies and their role in making a humble onion famous