Food and Drink

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

Taking inspiration from the cuisine of France’s south, Alex Jackson has received critical acclaim for his London restaurant Sardine. The chef reveals his Provençal inspirations and provides insight into what constitutes authenticity in cuisine... plus three great recipes

In our series providing a sideways look at French food, we examine the close ties between food and literature

A focus on food in France. This month, veggie-boxes, a pyramid shaped goat cheese and ‘haut de gamme’ olive oil

It takes bottle to prepare wine for sale - Jonathan Hesford on the demands and important processes of a wine’s bottling

This month it is good to eat Burlat cherries, strawberries, aubergines – and Beaufort cheese, according to the latest food advice from the French government.

A magnificent new compendium of French cuisine edited by François-Régis Gaudry examines its great figures and iconic recipes. Here we present a round-up of legendary food writers and their must-read works, plus we provide three classic recipes to recreate

In our series providing a sideways look at French food, we reveal how a popular cake was invented as a PR stunt

Move over Charolais, there’s a new (old) cattle breed in town. The Connexion meets a cattle breeder with a passion for Angus