Chefs

Torn between her native Ireland and her adopted France, Trish Deseine learns to follow her heart "I choose the rooms that I live in with care,” sang Leonard Cohen. And over the years my choices...

We’re delighted to announce the launch of Taste of France Magazine’s new website – your one-stop guide to French food and drink. Check out our chefs’ hacks and daily recipes guaranteed to suit ravenous locavores, carnivores...

It’s an oasis of serenity in the heart of Provence. The Auberge la Fenière lies at the foot of a forest-covered hillside, just beyond the charming village of Lourmarin. It’s a hotel and restaurant...

Jean-Denis Rieubland, Meilleur Ouvrier de France, has spent the last 31 years in restaurants, honing his skills at prestigious establishments such as the historic La Tour d’Argent in Paris, and earning two Michelin stars...

French chefs often cite their mothers or grandmothers as their biggest influence. Yet in France’s elite kitchens – and its awards ceremonies – women are still glaringly absent. Jennifer Ladonne reports on on-going efforts...

It’s not only truffles, foie gras and walnuts that are famous in Périgord! Every two years, the Périgueux Salon du Livre Gourmand, in the Dordogne region, pays a mouthwatering tribute to literature and gastronomy -...

The countdown to the launch of our new French foodie bible, Taste of France, has begun – and it’s set to be the best thing since sliced baguette! Our team of elite gourmands has certainly put...

This was once the gateway to Paris’s most notorious slum, then part of its textile industry. Now it is a forward-thinking foodie heaven. Jeffrey T Iverson visits rue du Nil... When, in 2009, chef Grégory...

Chef Christopher Hache, 36, had a major gastronomic challenge in front of him when he returned from a two-year sabbatical and relaunched the restaurant at the iconic Hôtel de Crillon in the 8th arrondissement...

Local lactic acid bacteria fermenting in the dough starter is what makes San Francisco’s sourdough bread particularly sour. The French baguette uses the newer method of baker’s yeast for leavening which allowed creation of...