Food and Drink

Eating and drinking well is not just a pleasure in France - it's a right! Enjoy our latest tasty offerings...

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A guide to French wine regions

Each distinct region in France has its own style and grape varieties...

European first for Gironde tomato growers

Tender plants on eight-acre site kept warm by waste heat from neighbouring waste storage centre

Local speciality: Vendée mogette

Why not make a grillée de mogette - essentially a fancy version of beans on toast!

'Pig-Bay' website hopes to change way you order pork

Digital start-up will allow food lovers to order their meat from individual animals

En saison: What to put on your plate in April

Because the French never eat strawberries in winter and even different types of goat’s cheese have seasonality...

The great French bake-off

In his new book, chef and bestselling author Gabriel Gaté honours the classics of French pâtisserie, with a focus on helping home cooks create sweet treats. Here he reveals his top tips for successful baking and picks four of his favourite recipes for readers to try at home

Gin is new spirit of Entente Cordiale

‘Mother’s ruin’ is a new beverage of choice in France. Jane Hanks meets a passionate British gin maker with deep distilling heritage

Meet the producers: beef

Feeding alcohol to cattle can improve meat quality

Artisan cheese of the month: Brie de Melun

Stronger and creamier in flavour than Brie de Meaux

A year in the vineyard: April

A vineyard visit is not simply an excuse for a few free drinks, says Jonathan Hesford

Wines are for drinking and, with care, investing

Grand cru wines are only really available for those with deep pockets but there are ways for more modest buyers to get returns over time

Artisan cheese of the month: Crottin de Chavignol

The aroma is unmistakeably ‘goaty’

Local speciality: Anis de Flavigny

A traditional sweet from Burgundy

Meet the producers: green rice

Its nutty taste, vanilla and quinoa flavours makes it a far better ingredient than the bland white rice we are used to

A year in the vineyard: March

The market could take one of several very different routes, says Jonathan Hesford

Seasonal tips: the joy of asparagus

New season asparagus gets French gourmets salivating quite unlike any other vegetable. Jane Hanks looks at multi-coloured options

Heaven for fromage fans

Cheese has played a big part in the life and culinary adventures of iconic French chef Michel Roux. From his latest book on the subject, he reveals the origins of his fromage passions, shares his tips for building a perfect cheeseboard, and provides three favourite recipes