Recipes from l’École du Grand Chocolat Valrhona

Need an escape from the long, dark days of winter? What better way to cure the winter blues than chocolate… especially from Valrhona, the French chocolat that’s the preferred brand of top pastry chefs....
Prunier

Made in France: Caviar d’Aquitaine

Well-dressed people are gathered on the Rue de l’Odéon in up-scale Saint-Germain-des-Prés for the opening of Caviar de Neuvic, Paris’s newest gastronomic mecca totally dedicated to caviar. Dainty shell spoons surround an extravagant mound...

Restaurant Reviews: Porte 12 in Paris

The restaurant scene in Paris has never been more cosmopolitan than it is today, since the French capital continues to attract large numbers of foreign chefs who are eager to test their talents on...

Interview with Food Stylist Béatrice Peltre

Béatrice Peltre is a food stylist, photographer and author of the award-winning food blog La Tartine Gourmande. In her latest book, My French Family Table, Béatrice presents the kind of colourful and wholesome French recipes that she serves up to her...

Stalking the Wild Mushroom

French forests yield a wealth of mushrooms: chanterelles, girolles, and the dinner-plate-sized parasol mushroom.

The Man from Madiran

When an indomitable winemaker meets an indomitable grape...

Bordeaux: Haut-Brion

A name that sets worldwide connoisseurs of great wine to dreaming.

Lillet: Licensed to Chill

With cocktail culture now back with a bang, so are drinks like Lillet, an aperitif first launched in 1887.