Food and Drink

In this week's Recipe of the Week, Audrey Le Goff shares her recipe for a simple and timeless Orange Yogurt Cake.

Every month France issues official advice of what food is in season and good to eat now – this month it lists Mimolette, a cheese made with little insects, as well as leeks, whelks and pineapple.

French food writer Audrey Le Goff shares her recipe for a classic French lemon tart as the first instalment of our new newsletter recipe series. You've got to bake it to win!

We are in 1920s Paris and the spirit of partying and indulging in cocktails is in full swing, under the influence of American style bars. Author of a new book on the subject, Franck Audoux raises a glass to good times and picks three great tipples from the era to try at home

Nothing’s afoot with these slow-cooked specialities. In our series providing a sideways glance at French food, we look at the country’s ‘everything is an ingredient’ ethos

French kids and adults alike love a drop of squash... The Connexion talks to a sirop maker on the drink’s boom   

A focus on food in France. This month, we meet a jawless fish producer, taste some Nonnettes and Trappe Echourgnac

Let wine breathe easy for fuller flavour: Jonathan Hesfordon why decanting is vital for getting the best from your bottle

We have vegan camembert, vegan burgers and even vegan ham and bacon... now the first vegan eggs have been created by two French biochemistry students.

‘Young apprentices do not know the basics anymore’ Adrien Descouls was semi-finalist in the M6 reality show Top Chef in 2018. 

A new white wine made from grapes grown on the side of a coalmine slag heap in the north of France has gone on sale.

The Eiffel Tower is hosting a temporary “bubble bar” on its first floor, alongside a winery which will press grapes from the first wine-makers to return to the Paris region.

Nothing evokes typical Paris quite like lunch in a brasserie or an impeccably curated picnic by the banks of the Seine. Suzy Ashford looks at the capital’s lunching traditions and provides three recipes

Porc Noir de Bigorre is France’s top-table pork. The Connexion reports on the rare breed’s rise to ham 

In our series providing a sideways glance at French food, we look at one chef’s innovative life and ensured legacy. Also this month: designer plates as well as a wine and chocolate pairing that is heaven-sent

Two cheeses, cancoillotte and boulette d’Avesnes, are in season in January and so goods to eat, according to the latest food advice from the French government.