Food and Drink

Today, French consumers may be indifferent to Australian wine but there is a 200-year history of winemaking cooperation between the two countries, as Michael Delahaye explains.

Jonathan Hesford on taste trends and the most ‘Instagrammable’ of French tipples.

Human vs machine: Jonathan Hesford gives a vigneron view of the pros and cons of hand-picking grapes.

In her latest book, Trish Deseine presents more than eighty original recipes that incorporate simple, quality ingredients, often in novel combinations and inspired by La Grande Epicerie de Paris.

Cans of beer are 10 a penny, and you can buy cider and even G&T in ring-pulls, but a wine giant has broken a taboo by selling canned rosé.

In her new book, Camille Fourmont, the owner of a beloved Paris wine shop, bar, and café, shares the secrets of effortless entertaining. Here she talks about her inspiration and La Buvette’s special atmosphere.

How one farmer’s forgotten cheese turned into a new lockdown treat.

In our series providing a sideways glance at French food, we reveal the Nice dish’s vital ingredients and techniques.

Why we should appreciate the knowledge of enthusiasts and debunk tasteless wine snobbery.

Chef Camille Fourmont shares with Connexion her famous Fontainebleau recipe, out of her new recipe book.

Across France, you will see shoppers prodding and sniffing as they search for the perfect juicy melon. Connexion looks at the fruit’s history and meets a passionate producer.

When two talented French pâtissiers joined forces to create a baking cookbook, the results were bound to be delectable. We present three recipes from sweet magicians Christophe Felder and Camille Lesecq.

Calissons are very popular sweet treats from Provence. Connexion speaks to a notable producer of these oval-shaped, almond-based beauties.

What does Covid-19 mean for France's independent winemakers? Jonathan Hesford reveals all.

Bottle of 1762 Gauthier cognac went under the hammer on Friday