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Recipe: Multicoloured autumn brassica purées
A delicious side dish from the latest culinary volume from the esteemed Ferrandi Paris cookery school
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Say non to margarine – why buttery croissants are best
Discover why butter croissants are prized in France, how to tell them from margarine versions, and the baker behind the country’s best croissant
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Artisan cheese of the month: Bleu de Gex, plus dried girolles
Discover the mild AOP blue cheese from the Jura, plus how to prepare dried mushrooms for autumn dishes
Local speciality: Vendée mogette
Why not make a grillée de mogette - essentially a fancy version of beans on toast!
Boasting an Indication géographique protégée (IGP) since 2010, the mogette is a haricot bean from Vendée.
It is traditionally served with some local ham (jambon de Vendée), or served atop some grilled bread that has been rubbed with garlic.
