Day 4 of French regional Christmas specialities: Chapon farci Chapon farci are often associated with Bresse, an area overlapping two regions, and where there is a myriad of stuffing options
Trend for simple traditional restaurants continues in north France Old-fashioned ‘bouillons’ are being revived and aim to provide dishes at low prices that people could have been served by their grandmothers
Is French cuisine really the best in the world? A Connexion reader challenges the country’s gastronomic credentials Know your onions – 14 facts about France’s superstar vegetable Sliced bread recalled from French supermarket over glass shard fears Paris start-up develops cruelty-free, lab-grown foie gras
Six tasty autumn mushrooms you can find in French forests September and October are mushroom season in France. We explain which delicious fungi you can pick and eat, and how to do so safely.
This is France's 'most beautiful market' in 2020 A market in the coastal town of Dieppe (Seine Maritime, Normandy) has been named 2020’s "most beautiful market in France", according to a competition organised by news channel TF1 .
France bans word ‘steak’ on vegetarian products The words "steak", "escalope" and "sausage" ( saucisse ) can no longer be used to describe meat alternatives made from vegetable proteins, according to a new French law.
France's cheese controversy: raw or pasteurised? As a nation renowned for its love of cheese, France is in a pickle over one of its favourite products, as Lee McLaughlan reports.
Recipe of the Week: Chocolate Vanilla Marble Cake In this week's Recipe of the Week , Audrey Le Goff shares her recipe for a buttery and moist Chocolate Vanilla Marble Cake.
Recipe of the Week: Orange Yogurt Cake In this week's Recipe of the Week , Audrey Le Goff shares her recipe for a simple and timeless Orange Yogurt Cake.
French food notes: everything is an ingredient Nothing’s afoot with these slow-cooked specialities. In our series providing a sideways glance at French food, we look at the country’s ‘everything is an ingredient’ ethos
Markets offering a great food choice While we agree with letter writer Irene Pope that French restaurant food leaves a lot to be desired and is too expensive, we disagree with her regarding the fresh produce in the supermarkets, or our local market in Chauvigny, Vienne department.
Are French food options really that bad? I’m surprised at Irene Pope’s opinion of food around Poitiers ( Letters, December issue ).
French food notes: a classic of Gascon cooking In our series providing a sideways glance at French food, we look at one chef’s innovative life and ensured legacy. Also this month: designer plates as well as a wine and chocolate pairing that is heaven-sent French food notes – October 2019 Why do the French buy so much UHT milk, not fresh? French food notes - September 2019
French food focus - April 2019 A focus on food in France. This month, meet award-winning honey producers, discover a log-shaped cheese and a chic condiment More young and female chefs for Michelin France 2019 Chic! The 10 most-loved French words used in English Charcuterie made easy French food notes - November 2018 French food focus - October 2018
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
French food notes - October 2018 Notes on food in France including tarte Tatin , saucisson and chickpeas...
Is France truly centre of foodies’ universe? Everyone, it seems, enthuses about French food – see any issue of The Connexion , for example! But what does the phrase “French food” actually mean?
The season of abundance Cookery school owner Marjorie Taylor reveals what makes a foodie summer in Burgundy and presents two sun-kissed seasonal recipes
Meet Ollie Timberlake: a British chef in France Jane Hanks talks to successful home chef Ollie Timberlake about her path to a life in Burgundy, how UK chefs’ reputation is changing and why France is food heaven
One-pot culinary perfection For his latest book, top French chef Stéphane Reynaud has conjured easy-to-prepare, tasty dishes that require just one knife and one pot