Food and Drink

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

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.

Caroline Rimbert Craig hails from generations of fruit farmers in Provence, where her great grandfather co-founded the wine co-operative in her family’s native village, Mormoiron. Her new book is a guide to cooking the Provence way, in rhythm with the seasons.

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

How to be a savvy French wine buyer? Jonathan Hesford explores how the French drinker keeps abreast of the wine scene

A focus on food in France. This month, we meet garlic producers, discover the Trou du Cru cheese, and boar in sauce

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

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