Food and Drink

The Mirazur in Menton on the French Riviera came top in this year’s The World’s 50 Best Restaurants, a respected listing based on an international poll of chefs and critics. Connexion interviewed its chef Mauro Colagreco.

In our series providing a sideways look at French food, we examine the quirks of half-inviting guests to dinner

For those pushing the boat out, caviar is the luxury food de rigueur. The Connexion speaks to a French sturgeon farmer

It is time to eat artichokes, grapes, ceps and reblochon cheese, according to the latest food advice from the French government.

A focus on food in France. This month, we meet Mr Cochon, a medieval cheese and discover ‘Cèpes in oil’

The craft and skill of the wine blender - Jonathan Hesford explores the theory and practice of blending different varieties

With mussel eating season now upon us, The Conexion hears from a producer how terroir and taste go hand in hand when it comes to moules de bouchot

Regina von Planta swapped a career in investment management for a life of gardening and cooking in Ardèche. Now she has gathered a collection of regional recipes from her friends, published in a new cookbook. She reveals how she settled in, and offers three recipes

In our series providing a sideways look at French food, we examine the weird and wonderful world of confrèries

Consumer watchdog's blind taste test found just 33% of consumers were satisfied with the quality of the fruit they were eating

Mushroom producer makes use of disused underground carpark in Paris

We all know that not enough plastic is recycled – so here we look at two French ideas aimed at reducing its use so recycling does not have to happen at all

Every month the French government publishes details of what fruit and vegetables are in season as well as what cheeses and fish are good to eat now

Every month the French government publishes details of what fruit and vegetables are in season as well as what cheeses and fish are good to eat now.

If you have ever felt nostalgic for school dinners but yearn for something better than turkey twizzlers, Les Petites Cantines could be for you.

With the artichoke season now upon us, The Connexion meets a flag-waver for the Breton delicacy with a fine reputation