Chefs

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...

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,...

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...

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...

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...

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...

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...

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...

As his essential guide to cooking with cheese hits the stores, Michel Roux Sr. looks back on his lifelong love affair with the stinky stuff.  France Today: What made you decide to devote an entire...