Aioli / Mediterranean Garlic Mayonnaise

This sauce, served with ripe summer vegetables, evokes Provence at its best.

Garlic-Roasted Cornish Hens with Cherry Sauce

A recipe originally from Alain Ducasse, made simpler by Sophie Dudamel

Carrot Soup with Orange

2¼ lbs (1 kg) carrots   1 orange33 oz (1 liter) chicken broth5 oz (15 cl) cream4 Tablespoons olive oilsaltblack pepper Peel the carrots, cut into thick slices and cook 30 minutes over medium heat in the...

We’re Launching Taste of France Magazine

The countdown to the launch of our new French foodie bible, Taste of France, has begun – and it’s set to be the best thing since sliced baguette! Our team of elite gourmands has certainly put...

Bourride

Although monkfish is the ideal fish for this dish, any firm white fish will do.

Exclusive Recipes from “Teatime in Paris!” by Jill Colonna

Recreate the exquisite styles and tastes of French pâtisserie in your own home... Recipe excerpts below from Teatime in Paris! A Walk Through Easy French Pâtisserie Recipes. By Jill Colonna. Published by Waverley Books Ltd. Purchase...

Heavenly Aioli: Recipe

As I was crushing garlic cloves with my mortar and pestle in the process of making aioli, that gorgeous Provençal mayonnaise, I got to thinking about why my early summer menus so often include...
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...

Exclusive Recipes from Let’s Eat France! by François-Régis Gaudry and Friends

From timeless classics to a savoury twist on a sweet favourite, food critic François-Régis Gaudry and his band of cuisiniers share their guilty pleasures – and some nifty hacks too. These recipes are from Let’s...

Tarte au Citron/Lemon Tart

A quintessentially simple dessert from Provence