La Merise in Laubach

Restaurant Review: La Merise in Alsace

Young chef Cédric Deckert is the pride of Laubach. When I stopped to ask a farmer in blue cotton overalls who was taking a break in the shadow of his tractor for directions to...
Béatrice Bellon

Confessions of a World Jam Champion

Patrice Bertrand meets Béatrice Bellon, from the Ubaye Valley in the Mercantour National Park, who has been made a maître confiturier for her expertise in traditional jam-making. “Usually, when people make jam, they mix fruit...
Brigade du Tigre

Restaurant Review: Brigade du Tigre in Paris

France’s links with southeast Asia date back to the invasion of southern Vietnam in 1862, which then led to the founding in 1864 of its Indochine colony, today Laos, Cambodia and Vietnam. Despite an...
Casa Fuego, Menton

Riviera Dining: Casa Fuego in Menton

Parilla (grill) and pasta is the formula of Michelin three-star chef Mauro Colagreco’s new restaurant just across the street from his glamorous and very expensive Mirazur in palmy Menton. Parilla is the Argentine Spanish...

Restaurant Reviews: Mosuke in Paris

The name of this almost all-white, soothingly Zen restaurant in a two-storey building in a residential neighbourhood in Montparnasse teases the reasons that it’s one of the most interesting new tables to have opened...

Restaurant Reviews: Maison Aribert in Uriage-les-Bains

Last autumn, on the weekend just before France went into lockdown again, we made the presciently good decision to go away for a couple of days and headed to the spa town of Uriage-les-Bains...

Meilleur Ouvrier de France: The Finest Craftsmen of France

You may have read about something called Meilleur Ouvrier de France, or perhaps you’ve spotted someone wearing a distinctive red, white, and blue collar. It seems like a Meilleur Ouvrier de France (shortened to...

An Homage to Chef Marc Meneau

“Cooking is a way of opening my mind to other things, but food feeds the mind, too." --Marc Meneau (1943-2020) One day soon they'll make a film of Marc Meneau’s life – you couldn’t make...

Virtual Tourism: The Boom in French Food and Drink Courses

For frustrated Francophiles unable to visit France is there any joy to be found in the much-hyped world of virtual travel? In the second article in a series, Guy Hibbert investigates the flurry of...
Eat a Work of Art

Alexandre Gauthier and Ruinart: Eat a Work of Art

At times art comes in surprising packages Founded in 1729, the luxury champagne house Maison Ruinart has had an affiliation with  art since 1896 when it commissioned Czech artist Alphonse Mucha to create an advertising...