48 hours in Champagne

More than just bubbly… Just two and a half hours’ drive from Calais, and under an hour out of Paris by TGV train, the Champagne region is ideal for a weekend getaway. How would you spend...

Le Bordeaux: Gordon Ramsay’s New Brasserie

After the recent gastronomic letdown of chef Philippe Etchebest’s Le Quatrième Mur in the opera house across the street, Bordeaux has finally gotten the stylish brasserie it’s been wanting with the opening of Le Bordeaux at the Intercontinental...
tapenade

3 Ways with Olives: Culinary Tips from Breton Baker Richard Bertinet

Originally from Brittany in north-west France, Richard Bertinet trained as a baker from the age of 14. Today the UK-based chef is a best-selling author who makes regular TV appearances. Bertinet was named BBC Food Champion...

The Secrets of Roquefort: The History of the Most Famous Blue Cheese in France

The tiny town of Roquefort-sur-Soulzon draws visitors from around the world who come to learn about "the king of cheeses".

Étoile-sur-Mer: The Best Seafood Restaurants in Paris

Chef Clément Leroy, Savoy’s right-hand man, runs the kitchen at Étoile-sur-Mer, and the culinary master’s favourite interior-architect, Jean-Michel Wilmotte, designed a subtle and sophisticated décor for the restaurant, with low lighting, sea-foam-coloured tables without...

A Chocolate Lover’s Guide to Paris

If chocolate is the food of the gods, as its botanical name, Theobroma cacao, indicates, then Paris is today's Mount Olympus. Where once Lenôtre, Léonidas and La Maison du Chocolat reigned supreme, a new...

Lyon: Rue Le Bec

A great opportunity to take a gander at the city's emerging new neighborhood and have a good, affordable meal at the same time.
The Château Grimaldi Musée Picasso in Antibes

Following Picasso on the French Riviera

The first question most people ask me about my novel, Cooking for Picasso, is usually, “Where did you get the idea for this story?” And I can’t help thinking, “The inspiration was right there...

The Train Stations of Paris, Reborn

Entering a Paris train station in 1846, you would have been as likely to meet an elegant bourgeois couple in rustling silks as a gun-slinging hunter and his baying hounds setting out for a weekend’s shooting in the countryside, such...

Poilâne, a tale of loaf and pain

"Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts." -James Beard   The story starts in 1932 when Pierre Poliâne, a Normandy native,  set...