A Taste of Chocolat: Recipes from École du Grand Chocolat Valrhona’s New Encyclopedia

Dip into the luscious world of chocolate with these irresistible recipes from Frédéric Bau and the École du Grand Chocolat Valrhona’s new Encyclopedia The following recipes have been excerpted from Encyclopedia of Chocolate by Frédéric Bau...

Pimp My Pistou: A Recipe Tour of France

Join us on a gastronomic journey across France, as we lift the lid on some of its best-loved recipes and meet the chefs who have put their stamp on them These recipes have been excerpted...

Piece of Cake: Interview with Bruno de Monte, Director of Ferrandi Paris

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...

Recipe by Raymond Blanc: Crispy Beef with Soy & Citrus Glaze

Raymond Blanc, chef director at Brasserie Blanc, shares a recipe. Bon appétit! INGREDIENTS For the dressing • Zest and juice of 3 limes • Zest and juice of 1 orange • 2 tbsp palm sugar • 2 tsp soy sauce • 1...

The Big Cheese: Exclusive Interview with Michel Roux Snr.

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...

French Recipes: Sea Bass with Green Beans and Sun-Dried Tomatoes

Adam Townsley, group executive chef at Bistrot Pierre, whips up the perfect winter dish to warm those cockles This dish is sure to warm the colder winter evenings. Let’s begin! Steam 60g of green beans...

Recipes by Best-Selling Food Author Trish Deseine

Delicious, simple, and easy-to-prepare recipes are my hallmark. With four children, life got busy, fast. I simply didn't have time to spend hours in the kitchen, mastering complicated techniques with hi-tech equipment. I learned...

French Recipes: Salade Niçoise avec Crevettes

Bistrot Pierre’s group executive chef, Adam Townsley, shares his twist on a French favourite. One of my personal favourites, it’s simple and fresh. Perfect for lunch! Top a handful of green beans and blanch in seasoned...

All Hail the King of Pork: Interview with Stéphane Reynaud, Plus Recipes

Stéphane Reynaud has dropped the T-bomb: tofu. I brace myself for the “Gotcha” that is sure to follow. He is, after all, the swine-whisperer, proud scion of village butchers and bestselling author of Pork...

Cream of Wild Mushroom Soup: The Scandalous Tastes of Agnès Sorel

Autumn in Paris means one thing to gourmands all over the city: wild mushrooms! Varied, earthy, and delicious, wild mushrooms are nature’s gift to those courageous enough to hunt for the delicacy in nearby...