Parisian Walkways: Rue du Nil in the 2nd Arrondissement

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...

Fine Dining in Paris: L’Écrin at the Hôtel de Crillon

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...

Bread Legacy: San Francisco Sourdough and French Baguette

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...

Restaurants in Paris: Comice in the 16th Arrondissement

In my experience of Paris restaurants, it’s rare to find a place that works just as well for a meal out with friends or in a tête-à-tête as it does for a business meal,...

Hotel Bel-Air in Los Angeles to Host Renowned Chef Jean-François Piège

A unique culinary event designed for Francophiles and foodies will take place when Chef Wolfgang Puck welcomes visiting top toque and Michelin two-star French chef Jean-François Piège to his signature restaurant Wolfgang Puck at...

Piece of Cake: Interview with Bruno de Monte, Director of Ferrandi Paris

For close to 100 years, Ferrandi Paris has whipped novices into world-class chefs and pâtissiers. As the prestigious School of Culinary Arts releases its first pastry book in English, director Bruno de Monte takes...

Celebrate French Gastronomy: Goût de France/Good France 2018

Mark your calendars. On March 21 you can participate in the world’s biggest French dinner, as 3,000 restaurants and 150 embassies across five continents celebrate Gallic gastronomy with Goût de France/Good France 2018. This fabulous...

Restaurants in Provence: La Table du Hameau, Paradou

Though many people think of Provence exclusively as a summer destination, I’ve learned through the years that it’s just as delightful during the winter as it is when the cicadas are whirring away in...

Recipe for Disaster: Exclusive Interview with David Lebovitz

American food writer David Lebovitz tells Marion Sauvebois about his experience buying a Parisian fixer-upper in the 11th and going head-to-head with the builder from hell... If David Lebovitz hears “Pas de problème” one more...

A Poetic World in Gascony: Chef and Culinary Innovator Michel Guérard

The modern trend for a healthier cuisine can, in great part, be attributed to one man. Guy Hibbert travelled to Gascony to meet chef and culinary innovator Michel Guérard One of the foremost figures of...