A History of the Auberge du Père Bise: Featuring an In-House Recipe

In the village of Talloires, along Lake Annecy, sits a rustic-looking inn. Originally a simple guinguette, or tavern, the Auberge du Père Bise is a prestigious hotel and restaurant. Run by the same family...

Fondue Savoyarde Recipe

A traditional Alpine treat

Provençal Olive Tapenade

Right after college, I had the amazing good fortune to spend six months in Aix-en-Provence, the most charming little town in the South of France. I took classes at a local university, but mostly...
Crepes

French Recipes: How to Make Crepes grand’mere / Classic Crêpes

2 eggs 3/4 c. flour 2 Tbsp. sugar 1 c. milk 1 Tbsp. brandy 1 Tbsp. butter, melted and cooled Beat eggs and add flour and sugar, with a little milk if paste is too thick. Add remaining milk, brandy...

The Art of Cuisine: Dining with Toulouse-Lautrec

Out of all the nineteenth-century French artists Henri de Toulouse-Lautrec stands out as a painter who really loved to cook. Tremendously creative in the kitchen as well as in his studio, the vibrant Montmartre...
Chef Anne-Sophie Pic

Anne-Sophie Pic: Queen of French Cuisine

Anne-Sophie Pic represents the most recent generation of one of France’s most prestigious cooking dynasties. Inheriting the knowledge and experience of four generations of exquisite French cookery, she has continued the tradition of excellence by being named World’s Best Female chef in...

Choc King Behavior: Interview with Celebrated Pastry Chef Pierre Hermé

Insatiably creative, Pierre Hermé returns to his first passion in his new book. Retracing his longstanding love affair with the cacao bean, the book reveals creations that display the celebrated pastry chef ’s signature chocolate recipes and innovative style, which have...

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...

The Mysterious Quince

Quinces are the fruit of nostalgia. They belong to an era when cooks had lots of time, strong arms and a cognassier, or quince tree, in the garden. Like all things nostalgic, the quince—coing in...
Roasted endives

3 Ways with Endives: 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 of the...