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...

French Recipes: Côtes de Porc in Roquefort

Bistrot Pierre’s group executive chef, Adam Townsley, shares his favourite French staple. There is nothing quite like côtes de porc in thick Roquefort sauce to warm the cockles. Even in the height of summer, nothing...

Interview with Master Baker Éric Kayser, Plus Recipes from His Book

He may have launched his first boulangerie at 31 but his belated start did not stop Éric Kayser from making his mark in Paris. Two decades on, the boulanger is at the helm of a global...

Interview with the Chef: James Martin’s French Adventure

It’s been 35 years since TV chef James Martin first learned the ins and outs of vegetable prep amid the chaos of a French Michelin-starred kitchen. Back on his old stomping ground at long last for...

French Recipes: Tartine de Poivron et Chevre

Bistrot Pierre’s group executive chef, Adam Townsley, shares his favourite comfort food recipe. The night before you’re planning to tuck into this delicious dish, grill a selection of your favourite peppers until they get a nice bit of...