Indulge in wonderful French food & wine in person or vicariously – where to find the foodie haunts – share recipes – tips & advice…
Beyond the Baguette: A Guide to French Bread – find the true & the best Boulanger!
A Guide to French Bread: True artisanal French breads and pastries do taste better, but how can you find them? The good news is that this label will make it easy. It’s called 'Boulanger de France'. Only buy your bread in France where you see this label.
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.
