All the receipes you will need: historic and contemporary: perfect to cook or just to drool.
Fondant potatoes: In this land, duck is king. And of course, I haven’t mentioned duck confit in which duck legs are submerged in duck fat and gently cooked until melt-in-the-mouth tender. So, I took that duck confit and replaced it with a potato.
It may just be residual stress from cookery school, but making [...]
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.
Chocolate fondants: Recently, six chocolate fondants were on trial. They faced a jury of impartial tasters to prove their virtue above all the others.
Tried vegan hot dogs in Paris? Perhaps not... Discover HotVog, they're the champions of Vegan hot dogs!
Join Jacqui Brown as she shows us how to master French home cooking and make a perfect Terrine de Porc.
Janelle’s simple tips and recipes are guaranteed to impress and help you master these classic French dishes.
Master these classic French dishes with Janelle’s simple tips and recipes, guaranteed to impress.
Master this classic French delicious dish with Janelle’s simple tips and recipes, guaranteed to impress.
28 Days in Provence is an ode to the simplicity and wholesomeness of the food in regional Provence.
Come with us to experience French life beyond the cliché.
Magazine – Events – Experiences
Wherever you live, if you’re a francophile or French and you’d like to join our team of Contributors then we’d love to hear from you – check out our submissions page. We’re also constantly seeking savvy interns – please check on available internships
