Indulge in wonderful French food & wine in person or vicariously – where to find the foodie haunts – share recipes – tips & advice…
Picodon: The wonder of Fromage – unveiling one French cheese at a time
The small but mighty Picodon stands out for its diminutive size, for its piquant flavor, but perhaps most of all for its variety. A cheese whose aromas, intensity, and even color can vary widely from producer to producer.
Where to eat in Paris: Top 10 local favourites – high-end to good ‘go-to’ places
Where to eat in Paris: Top 10 LOCAL FAVOURITES which must be on the list of every MyFrenchLife.org Community member.
The 2023 Champion is in the 20th arrondissement: best baguette in Paris
Best Baguette in Paris 2023, goes to Au Levain des Pyrénées, 44 rue des Pyrénées, 75020 - led by boulanger Tharshan Selvarajah, The bakery wins a small cash prize, and a contract to supply the Élysée palace (the president) for the coming year.
Epoisses: The wonder of Fromage – unveiling one French cheese at a time
Epoisses is a regional symbol & popular French cheese - it's a cheese with a strong character.
Brie de Melun: The wonder of Fromage – unveiling one French cheese at a time
The category of Brie encompasses many different cheeses – there are only two AOP cheeses in Ile-de-France: Brie de Meaux and Brie de Melun.
Sainte Maure de Touraine: The wonder of Fromage – unveiling one French cheese at a time
Sainte-Maure-de-Touraine: the biggest goat’s milk AOP cheese in all of France, with 7.5 million tons produced every year.
Chaource: The wonder of Fromage – unveiling one French cheese at a time
It would be easy, in spotting a downy, barrel-shaped Chaource, to confuse it for double-cream Brillat-Savarin. I’ll admit I’ve done it several times before, and Lionel Dosne of the Ferme des Tourelles quickly reassures me I’m not the only one.
Book review: The Rosés of Southern France – the story behind the book
This is a handbook for trade, sommeliers, & consumers. We'd love to see - muddy fingerprints, wine glass stains, notes written in the margin.
Fourme d’Ambert: The wonder of Fromage – unveiling one French cheese at a time
Fourme d’Ambert AOP - sliced into its characteristic rounds, Fourme d’Ambert should reveal a creamy, ivory color and a uniquely soft, unctuous texture that veers almost towards chewiness.
Neufchâtel: The wonder of Fromage – unveiling one French cheese at a time
Neufchâtel isn’t well-known outside of Normandy, as little is produced: about 1700 tons per year, as compared to 60000 tons of Camembert.
