Food and Drink

In our series providing a sideways look at French food, we look at why seemingly horrid dishes still thrive

President calls on France's winemakers to stop using herbicide within three years

Chandeleur has arrived and while you are eating delicious crêpes, we take a look at the their origins in Brittany

Celebrity pastry chef Chloé Saada did not set out to make her living in the culinary world, she tells Jane Hanks

Mustard is the ultimate French condiment. Connexion reports on the only French moutarde maker to grow its own seeds

New York-based chef Rory Macdonald reveals what it takes to become a top pâtissier and provides two favourite mousse recipes

A focus on food in France. Includes meeting producers, artisan cheese and a local speciality...

Vigneron Jonathan Hesford on what makes some wines more desirable than others 

In our series providing a sideways look at French food, we look at how insects gave Reims biscuits a rosy hue

Jean-François Mesplède on the unique chemistry between two giants of the hotel and culinary worlds that combined to luxurious effect

In our series providing a sideways look at French food, we examine the ever-divisive, uncooked steak tartare

High-end olive oil is all the rage in France. Jane Hanks visits a producer in Corsica and learns about the pressing process

Jonathan Hesford reveals the hidden costs that dictate a bottle’s final price tag

A focus on food in France. Includes meeting producers, artisan cheese and a local speciality...

In our new series providing a sideways look at French food, we examine the north’s doughy dedication to Jesus

Prime apple season is the perfect time to speak to the pastry chef Christophe Adam about his passion for baking with pommes