French Bonbons

Throughout France artisans are still concocting traditional candies the old-fashioned way.

Gardens, Grapes and Gastronomy: A Trip to Bourges and the Berry

Whatever age you live in and whatever your line of work, it rarely pays to upstage the boss. Ask anyone in Bourges, third largest town in the Centre region and a great base for exploring the south-east corner of the ancient...
Restaurant H, Paris

Paris Gastronomic Scene: Say Hi to Restaurant H

Located on a discreet street between the Bastille and the Place des Vosges in the Marais district, Restaurant H offers gastronomic French cuisine based on the best of seasonal products. Here, everything evokes divine taste, from...

Loire Valley Vineyards: Merrymaking Days at the Château du Petit Thouars

Eat, Drink, and Be Merry. It’s not the family motto of the Count and Countess du Petit Thouars, but it is the motto of their forthcoming full-day events, called “Merrymaking Days”, being held over the summer...

Behind the Vines in Champagne: Voices of the Vignerons

There are many advantages to living in the only part of the world where real champagne is made. One of them is that the champagne here is abundant, of excellent quality, and moderately priced....

Chez la Vieille

The almost extinct delights of cuisine bourgeoise via Michel Del Burgo's fine cooking.

Restaurant Reviews: L’Art de Vivre at Château l’Hospitalet near Narbonne

Winemaker Gérard Bertrand took over his family’s vineyards in the Languedoc 30 years ago and has worked tirelessly ever since to improve their quality and promote not only his own wines but all those...

Pirouette Restaurant: A Bistronomic Gem in Les Halles, Paris

Pirouette restaurant continues its innovative spin as Chef François-Xavier Ferrol (holding the reins since last summer) creates traditional French cuisine with an original touch. Like a well-executed ballet twirl, the balance of flavours, textures, and technique...

Fraises à la Bordelaise

These wine-steeped strawberries are delicious with vanilla ice cream, or simply garnished with a sprig of mint. For the wine: 3 leaves gelatin (½ envelope powdered), softened in cold water 2 cups (500 ml) richly flavored red...

Saint-Brieuc: Youpala Bistrot

Passionately devoted to local seasonal produce, chef Jean-Marie Baudic changes his menus regularly.