Magazine food and drink

Cheese of the month: Machecoulais from the Loire Valley

Discover this creamy raw cow’s milk cheese from western France, plus serving ideas, wine pairings and pear confit

Why you should taste wine without prejudice

Winemaker Jonathan Hesford explains how aromas, tannins, memory and preconceptions affect wine tasting, and how to develop a more open palate

Meet an award-winning organic goat cheese maker in Burgundy

Visit La Ferme de Claire near Auxerre, where the award-winning organic producer Claire Genet also makes yoghurt, desserts and ice cream

food and drink

Mangetout for November: chickens, eggs, sauces and winter cocktails

Discover French food facts on chicken and eggs in France, plus the origins of Bullshot and Bloody Mary cocktails and classic French sauces

Celeriac: how to choose, store and cook céleri-rave

A guide to buying French celeriac in season, avoiding market vocabulary mistakes and cooking céleri-rave in remoulade, purée or roasts

Santa’s saucisson: French advent calendars become tasty

Discover the wide range of foodie advent calendars for Christmas 2026, plus a stylish cake slice and French panettone

French caviar producers call for clearer origin labels as Chinese imports grow

Producers in Aquitaine want clearer labelling and traceability as cheaper Chinese imports gain market share in France

Breton village bakery reopens after nine months without local bread

A young couple have reopened the only bakery in Saint-Donan, Côtes-d'Armor

France’s boiled bread festival: see the ancient rye tradition in the Alps

Discover the 600-year-old pain bouilli tradition in Villar-d’Arêne, where five-kilo rye loaves are made with boiling water

Guinguettes: Why open-air dining venues are booming

Festive eateries are enjoying a revival, with open-air food, drinks and music venues attracting visitors and local residents alike

Why French beef can seem tougher than British steak

Master butcher Stéphanie Hein addresses readers’ complaints about ‘tough meat’ and other criticisms of French butchery, and explains why ageing, cuts, supermarket supply and cooking methods affect the beef

Recipe: Breaded Camembert, red grapes, oak leaf lettuce and walnuts

A simple, super autumnal salad recipe for four, served with a honey-Dijon mustard dressing

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French food metaphors every learner should know

From avoir la pêche to les carottes sont cuites, French is full of food metaphors

Time to celebrate Beaujolais Nouveau!

The annual gala in Beaujeu (Rhône) pays tribute to the renowned young wine with spectacular events

Recipe: Pigeon breast and schnitzel with chanterelles

A delicious dish from the latest culinary volume from the esteemed Ferrandi Paris cookery school

Autumn recipes: peperonata and green tomato chutney

Try these easy autumn condiments, which are great for using up end-of-season produce

Mangetout: Coddled eggs, champagne and a marmalade martini

From luxurious Paris hotel breakfasts to simple French-style coddled eggs, discover alternative breakfast recipes and cocktail ideas

French wine vintages explained: how to choose a good year

A vigneron goes through the essential on how weather affects grape harvests and how some wines improve with age

Artisan cheese of the month: Comtesse de Vichy, plus an Auvergne speciality stew

Now is the time to enjoy Comtesse de Vichy, a spruce-wrapped French cow’s milk cheese

Meet the producers: Bulldog Bacon and Bangers in the Gers

British-style bacon, sausages, pork pies and Scotch eggs, with delivery across mainland France

Recipe: French onion soup with Comté toasts

Make this classic French onion soup with rich beef stock, white wine, Madeira and golden Comté cheese toasts in this easy recipe for four

How to cook cheese: baked honey and thyme Camembert with crudités

From a new cookbook featuring gloriously gooey recipes, we present a French classic for you to try at home

Discover terre et mer, France’s land-and-sea food pairing tradition

Explore 'disparate culinary bedfellows' plus how to make Camargue broufade, a slow-cooked beef stew with anchovies, garlic and capers

Cracking taste of autumn: in praise of the hazelnut

Discover how to buy, roast and use noisettes, plus a recipe for hazelnut strawberry tart and advice on French hazelnut oil

Recipe: courgette gratin with fresh herbs and goat’s cheese

Make this easy French-style gratin with fresh herbs and nutmeg, baked until golden and bubbling

British cider maker in southern France wins international prizes

Stuart Cook on his experience moving to France and starting a pure fruit cidrerie

Back on the table: why tinned sardines are booming in France

TikTok trends, health benefits and low prices revive demand for brands including La Belle-Iloise

Sardines on toast: one of life’s simple pleasures

Choose the best canned fish you can to enjoy an easy, high-quality summer supper

Can you taste the difference between a €5 and €8 wine?

Discover the factors that dictate the price of a bottle of French wine, plus the importance of diversity

Artisan cheese of the month Tome des Bauges, plus regional speciality brandade

This artisan AOP cheese is made in Savoie and Haute-Savoie from raw cow’s milk

Meet the Aude producer behind artisan balsamic vinegar Granhota

Laurent Faure also produces flavoured vinegars at Granhota in Coursan. Visitors can tour the vinaigrerie, taste the products and buy direct

Mangetout: from chill-out soup to hot bananas

Beat the August heat with this chilled cucumber vichyssoise recipe, plus easy banana cocktails including the Slippery Monkey and Banana Bliss

Why planchas are becoming France’s favourite outdoor cooking choice

Fast, smoke-free outdoor cooking: we reveal the best foods, marinades and buying tips for grilling

Travel France from your kitchen: Carbonnade beer stew recipe

We head north to Lille for a beer-lovers take on beef stew

Dordogne restaurant praised for historical-themed menus

Discover why critics, guests and an MP are praising this family-run restaurant

'I competed on a French cooking show'

The Connexion talks to North Carolina native, TikToker and actress Celina Tolbert

Recipe: Pan-fried black bream with asparagus & spiced beurre blanc

Recipe from fish expert Nathan Outlaw's new cookbook

Recipe: orange and fennel pan-fried grey mullet

Try Michelin-star chef Nathan Outlaw's recipe from his new fish cookbook

French dairy wins hearts with organic rice pudding

Discover how La Voie Lactée's creamy desserts are charming locals and expanding across the Limousin

Artisan cheese of the month, plus Provence speciality soupe au pistou

Enjoy the Burgundian fromage Claquebitou at this time of year

How climate change is helping yuzu lemons grow in south-west France

Discover how two Landes farmers produce yuzu fruit, jams and syrups for customers across France and Belgium

French peaches, nectarines and brugnons: how to tell these summer fruits apart

French markets are replete with fruit in July

Recipe: whole baked Dover sole with blistered olives and tomatoes

From his new fish cookbook, Michelin star chef Nathan Outlaw provides expert tips on buying and storing fish and offers readers a classic recipe to try at home

Mangetout: the eel deal and revolutionary cakes

A foodie exploration, from jellied eels and pie shops in London to French Revolution cakes for Bastille Day

Radishes: crunch time on the menu

Butter and a dash of fleur de sel is the best way to serve fresh, peppery radishes – and they’re a perfect apéritif

Les Lunettes de Romans: the French biscuit treat that revives childhood memories

The more sophisticated French equivalent of a jammie dodger comes from the Drôme

Why Babybel is proving a huge success in America

Demand for high-protein snacks has driven sales for the mini cheese – and the US is its largest market

Travel the regions of France from your kitchen during lockdown: A picture of brittany buckwheat crepes or galettes de sarassin

Recipe: galettes de Sarrasin from Brittany

We look at how to make a classic Breton buckwheat pancake

Recipe: Butter bean, Brie & crispy caper salad

A quick, flavour-packed salad recipe for a light lunch or summer meal

The Périgord dish that some find hard to swallow

Salade Périgourdine is a classic Dordogne salad made with duck gizzards, foie gras and magret

Three recipes to celebrate the French art of barbecue

Master griller Thierry ‘BIG T’ Cornuet, who runs the Bootgrill restaurant in Nice, introduces his superb cookbook The Art of BBQ and provides some simply delicious recipes to try out this summer

Artisan cheese of the month, plus a local speciality from Alsace

Pérail, the ewe’s milk cheese from Aveyron and Tarn, was granted IGP status in 2025

Meet the Landes pig farm behind traditional Gascon pork and charcuterie

The family-run business champions short supply chains, animal welfare and high-quality local produce

French honey explained: why local honey varies by region and flower

Artisanal French honey is high quality and strictly controlled

Mangetout: which French village rejoices in kidneys for breakfast?

Discover how Saint-Gérand-le-Puy near Vichy marks 'Bloomsday' with kidneys for breakfast in honour of James Joyce, and learn the story behind this unusual French-Irish tradition