Indulge in wonderful French food & wine in person or vicariously – where to find the foodie haunts – share recipes – tips & advice…
French recipe: Peach Mille Feuille — with recipe
Peach Mille Feuille— Is this a sacrilege? To a French native, mille-feuille is what many other cuisines know as a cream or custard slice – crisp pastry layered with thick crème patissiere... Sliced fresh peaches on a mille-feuille is unusual.
Today’s baguettes are tomorrow’s cookies: A crumby idea to fight food waste
Heightened awareness of #foodwaste has us asking how much bread gets thrown away in French bakeries every year?
Entremets: C’est pas du gâteau! (Not a piece of cake!)
Entremets: When leaving France I grab one last pastry - a last péché mignon before I depart from the Motherland.
French Recipe: Espresso Chocolate Fondants
Chocolate fondants: Recently, six chocolate fondants were on trial. They faced a jury of impartial tasters to prove their virtue above all the others.
Allez, Hop ! Au Resto: Inside French restaurant culture, with a tasty little slice of my former life
Au Resto: Mastering the French restaurant experience—Working in a restaurant is the best school for key life skills. Plus ... read about my backstory—being a sommelier, a restauranteur and more...
Please Keep your Hands in my Food: Why this butter made people mad
I had never heard of Beurre Bordier, but I soon discovered that was almost like never having heard of Ben & Jerry’s — it was the butter, renowned both in France and around the world, a gem, but hardly a hidden one.
Lou Claousou: The wonder of Fromage – unveiling one French cheese at a time
Lou: Claoustou: In the heart of France, in the heart of the Massif Central, in the heart of Lozère, the calcium plateau of the Causse Méjean boasts a truly unique terroir, surrounded by gorges and caves, streaked with rivers and creeks, positively perfect for raising hardy sheep.
Where to eat in Paris: Top 10 local favourites — high-end to good ‘go-to’ places — UPDATED March 2024
How many times have you asked for advice about “Where to eat in Paris”? The best tip is to ONLY rely on recommendations from locals, not tourist sites!
Mothais-sur-Feuille: The wonder of Fromage – unveiling one French cheese at a time
Producers of Mothais-sur-Feuille, a goat cheese hailing from Poitou-Charentes, aka the French cradle of chèvre, have applied for their very own appellation.
Cheese Journeys: Perfect Way to Discover France’s Cheesemaking Regions
Cheese Journeys - these unique tours cherry-pick the best of the best and tell the story of what’s special about each area. They're driven to incite curiosity, passion and the zest for knowledge.