How baguettes are changing recipe (again) in FranceYour favourite bakery’s baguette is set to become healthier with less salt content
Riz de Carmague in France: in a field of its ownPatrice Bertrand looks at the cereal grower’s increasing challenges
Wine tips: don’t stick to your favourite French grapeConnexion writer Jonathan Hesford on why choosing the same variety can limit your tasting pleasure
Trend for simple traditional restaurants continues in north FranceOld-fashioned ‘bouillons’ are being revived and aim to provide dishes at low prices that people could have been served by their grandmothers
Scrummy half: a tasty tour before the rugby in France’s foodie NiceWin or lose, rugby supporters travelling to the southern city are in for a treat as writer Sally Ann Voak finds out
More charcuterie from Corsica awarded controversial EU protectionSome producers on the French island fear different labels will confuse customers
Restaurant in France sets prices depending on what diners can affordThe charity restaurant wants to people from different backgrounds to mix by reducing prices for those who are struggling
France prepares to ban use of word ‘steak’ for vegetarian food itemsThe agriculture ministry is working on a new decree on the controversial issue, which would also ban the use of the words ‘bacon’ and ‘sausage’ for plant-based products
Nuts about Châtaignes: The history of French chestnutsAn exploration of the history of chestnuts in remote rural areas of France
Railway tunnel has a new line in cheese productionCool temperatures make the disused rail infrastructure perfect for maturing dairy products
Early - and good - start to mushroom season in FranceFavourable weather conditions have put the fun in fungi this year but pickers are still warned to be vigilant
How to spot mass-produced pastries in a French bakeryNot all croissants are made equal - with the help of a ‘pâtissologist’ we reveal the tell-tale signs of an industrial pâtisserie
Head to Provence for the finest melon: the CavaillonMelons have been produced in the region since the Middle Ages
Winemakers face new problems each year due to climate change in FranceVigneron Jonathan Hesford explains the unprecedented impact of extreme weather on his work in the vineyard
Five things they don’t tell you… about wine in FranceNever chill a bottle of red and other unwritten rules around drinking wine - but do you agree?
French tomatoes become latest food to receive top quality labelWhy growers submit to random inspections and taste tests to compete on quality not price
Actress Emma Watson’s French gin is ‘love letter to Burgundy’We spoke to her brother and cofounder Alex about how they are following in their father’s footsteps by producing gin in Chablis
Rosé wine guide - a tour through France’s pink wine producing regionsProvence is world famous for its rosé - but what about the rest of France? Winemaker Jonathan Hesford has answers
Is Bordeaux rosé a genuine threat to Provence’s supremacy?A new taste test suggests that Bordeaux varieties could be emerging as a credible rival
Hop to it! The inexorable French rise in IPA beer consumptionIPA drinking is a quiet French revolution that has been slowly building over the last few years
The wine industry is in constant evolution in France and beyondJonathan Hesford reflects on ever-changing trends from both makers and drinkers
The Scottish brewer who made craft beer in France before it was trendy‘Discouraging voices’ did not stop the Edinburgh beer expert trailblazing the French craft beer scene
