Couscous Soup / Soupe Pour le Couscous

A soup to accompany the traditional North African dish

Small croissants and smoked salmon

Readymade pastry puff doughThin slices of smoked salmon Cut the dough in four and cut each part in four again to make 16 croissants. Put small slices of smoked salmon on top and roll the...

King of the Med: Exclusive Interview with Chef Gérald Passédat

Gérald Passédat is the legendary three Michelin-star chef and owner of Le Petit Nice in Marseille, the city of his birth. He is a passionate champion of seafood cuisine, which also draws upon the many vegetables and...

Strawberry Carpaccio with Basil and Balsamic Vinegar

Perfectly ripe strawberries in an easy, unusual presentation

In the Soup

Every French cook has a dozen potage recipes up her sleeve, depending on what's at hand.

Gratin dauphinois / Gratin Potatoes

A hearty dish for winter meals

Desserts: French Fruit Preparation

Nature's way of sweetening us up; an excerpt from the chef's book...
Far Breton

3 Ways with Prunes: 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...

Tomato Time: SALADE DE TOMATES COEUR DE BOEUF

Le moment des tomates. And never have they been so pulpily good, so marvelously meaty, so filled with juices that produce an instant, sweet, profound sauce for whatever they touch. Tomatoes have been surprising this...

Nutmeg-Zucchini Salad

Serves 6 ¼ teaspoon salt¼ teaspoon ground nutmeg¼ teaspoon group cumin2 cloves garlic, finely chopped1 tablespoon lemon juice2 tablespoons olive oilfreshly ground black pepper4 zucchini, grated To make the dressing, combine the salt, nutmeg, cumin, garlic,...