A guide to French wine regionsEach distinct region in France has its own style and grape varieties...
French restaurant whose staff have Down’s syndrome sets global exampleMost of the ‘extraordinary’ staff at Le Reflet in Paris and Nantes have the condition and work in the busy restaurants with a few simple modifications
Adopt an oak tree in France and enjoy the truffles it producesFounders say that they want to change the way truffles are sold, making the process more transparent
What you need to know before producing your own wine in FranceProducing the grape-based beverage is a dream for many people. We look at the minimum requirements of managing a vineyard and why it is doable, but not easy
Lyon restaurant launches monthly subscription fee for meal dealsLocals can sign up to pay around €6 per month and, in return, receive major discounts across the menu
How to read French wine labels - Château, Chablis and chardonnayWe explain French winemaking terms like ‘négociants’ and ‘récoltant’ plus how to spot useful information rather than marketing spin
Why Roquefort is the true king of French cheesesCasanova even said it was ideal for restoring love. We look at where the emblematic cheese comes from and how it is made
Endive: Staple of France’s comfort food and popular coffee alternativeIn our series providing a sideways glance at French food, we look at the often baffling world of the Cichorium genus
Haricots verts: why this humble bean is France’s green giantIn our series providing a sideways glance at French food, we look at the légume that dominates ‘meat and one veg’
Thou shalt not overcook: How Gault & Millau’s style freed French chefsIn our series providing a sideways glance at French food, we look at the impact of nouvelle cuisine and how it helped fuel innovation in a strict business
French food notes: The salty tale behind Jambon de BayonneIn our series providing a sideways glance at French food, we take a look at a rather strange origin of one of France’s meat delicacies
Winery in France offers bottle refill scheme to cut carbon footprint‘60% of our CO2 footprint came from packaging, due to the energy used to make glass,’ says one of the owners of the Alsace vineyard
French food notes: Traditional Dijon dish was created by twist of fateIn our series providing a sideways glance at French food, we look the accidental creation of Poulet Gaston Gérard
AOP or IGP, doux or liquoreux…How to interpret French wine labelsA little knowledge can go a long when choosing wine, says independent wine grower Jonathan Hesford
Black truffle from France sells for US$10,000 at online auctionThe truffle weighs more than 1kg and was sold as an NFT (non-fungible token), meaning the buyer will receive both the actual truffle and an official certificate showing proof of ownership
The chicken burger that sold out in the US is coming to FranceA first ‘Popeyes’ restaurant will open in Paris later this year with several hundred more branches to follow
Carrefour France trials a ‘vegan butcher’ product rangeThe meat substitutes – including mince and burgers – will be provided by popular brand the Vegetarian Butcher
Fair trade organic butter brand is now top seller in France'C'est qui le Patron?!' brand bases its success on getting consumers involved in the development of products, including setting the price and paying producers a fair wage
Did you know? First system for canning food was invented by French man Nicolas Appert dethroned previous methods of food preservation with the breakthrough in 1795. It was later discovered that this new invention also eradicated bacteria
French dressing is news in US but orange sauce is not found in FranceA 72-year old rule governing ingredients of the sweetened salad sauce has been dropped - but its association with France remains a mystery
How winemakers in France are reducing pesticide useAlternatives are being created, opening the doors to an increasingly organic and sustainable agriculture, writes Connexion’s regular columnist and vigneron Jonathan Hesford
France’s January galettes des rois cakes hit by butter shortagesSome good quality butter has risen in price by as much as 25% or more in a year with knock-on effects for the traditional treat
