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...

In the drink: a cool salty cellar for wines of note

Discovering well-preserved bottles in ancient underwater wrecks is one thing, but placing wine to mature under the sea is now a boom business in France, writes Samantha David

French food focus - October 2018

A focus on food in France

Waiting game for oyster farmers in France

Christmas and New Year are France’s big oyster eating periods. Brian McCulloch visits a farm to check progress on this year’s batch

Structural benefits of vigneron grants in France

Forward-facing winemakers can benefit from official help, says Jonathan Hesford

The rise of French craft beers

Every edition we assess an aspect of the French zeitgeist. This month: what’s brewing in France’s beer scene, by Jane Hanks

Kiwis taught me my passion for cheese

October is a great time to eat fresh goats’ cheese (as well as spring) and cheese expert Thomas Métin, who discovered his love for French cheese in New Zealand, passes on some tips... such as why you should not keep cheese on the fridge top shelf

Alain Ducasse and bistro classics

Acclaimed French chef Alain Ducasse is usually associated with Michelin-friendly fare. But he also keeps bistro traditions alive...

French food notes - October 2018

Notes on food in France including tarte Tatin, saucisson and chickpeas...

Oenologist Antoine Médeville talks about his work

Antoine Médeville is an oenologue who is the director of a consultancy service, Oenoconseil, which gives advice on every stage of wine making from planting the vines to marketing the bottled end result to chateaux and winemakers in the Bordeaux area. In his office at Pauillac there is a wine testing laboratory and three oenologues, including himself, who work with 120 wine producers. Unsurprisingly September, when the wine harvest begins, is the busiest time of the year...

Meet the French cook Alexis Gabriel Aïnouz

As an online star and Jamie Oliver discovery, Alexis Gabriel Aïnouz represents the non-formal route into French cuisine, one focused on fun and a passion for trying new things. Connexion spoke to him about his influences, preferences... and the perfect omelette

French seasonal basket - September 2018

En saison: What to put on your plate this month

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

French food focus - September 2018

A focus on food in France

French cheese, but not as you know it

With more people seeking non-dairy options for the fridge or dining table, vegan ‘cheese’ is on the rise. Jane Hanks reports

The truth about French vigneron subsidies

Grants for winemakers are anything but simple handouts, says Jonathan Hesford

Tips on grape-picking work from one who has done it

With some areas of France starting to pick grapes early this year, along with annual stories of a shortage of seasonal workers, the idea of picking grapes is interesting. Brian McCulloch has picked grapes for a couple of vendange seasons. If the idea interests you, (and you do not want to go on one of those holidays where you pay to pick grapes) here is what you should know…