Restaurant Review: Liquide in Paris
After nine months of privation, it was an intense pleasure to go out for my first restaurant meal in Paris of 2021. Though the gastronomic press in France had slowed to a trickle, I...
Restaurant Review: George’s in Île De Ré
The name of Olivia and Didier Le Calvez’s new contemporary brasserie at their Hôtel Le Toiras on the Île de Ré references many Georges: the Four Seasons George V hotel in Paris where the...
L’oustau Camarguen: Where to Eat in Le Grau-du-Roi
As is true of so many people during the pandemic in France, I ended up learning a great deal about the pleasures to be found in my own backyard. Or in this case, the...
Les Sources de Cheverny Near Blois in the Loire Valley
At long last, the lovely Loire Valley is enjoying a reset with the opening of a new generation of relaxed and charming hotels that put paid to the stuffy and often over-priced faux-châteaux idiom...
École internationale de boulangerie: The Students Using Their Loaf
Near Sisteron, in the remote Jabron valley, Thomas Teffri-Chambelland runs the École internationale de boulangerie, a unique bakery school. Patrice Bertrand finds out more.
“This isn’t just an educational centre perched in the mountains. It’s...
Bread Heritage: The Baguette of France
The French baguette’s road to immortality is nothing if not bumpy. For the past three years the boulangerie lobby has been pushing for France to submit the traditional bread loaf for UNESCO designation as...
Join a Live Bastille Day Celebration Barbecue on Lake Annecy
Live on Zoom, from Duingt, France, on the western shore of Lake Annecy, Master Chef Jean-Louis Gerin will be hosting a French barbecue demonstration in honour of Bastille Day.
Attendez une minute. French barbecue? Chopped...
Entertaining Chic, Recipes by Claudia Taittinger
In her book Entertaining Chic!, Claudia Taittinger, of the world-famous Taittinger Champagne family, shares her tips for hosting fabulous dinner parties with sophistication and style and reveals a riot of recipes guaranteed to impress.
CHAMPAGNE...
Moreish Marseille: Culinary Evolution in the South of France
Can food help a city through a crisis? When there are no tourists, what do chefs do? They get creative, help each other and feed their flocks, whatever it takes, says Jennifer Ladonne.
The sunlight...
Restaurant Review: Auberge du Bois Prin in Chamonix
Some people use stars or numbers to indicate their pleasure with a restaurant, but for me, it’s the memories that matter. To wit, the best restaurants are the ones that leave behind such a...
