When learning French becomes a little more delicious…
Have you heard these three key tips and do you think they parallel the experience of learning le français.
3
09, 2014
25
10, 2013
Why are French women obsessed with being slim?
We’ve been talking recently about how French women don’t get fat and staying healthy, but apparently it’s not as effortless as we think. According to Le Huffington Post, French women are obsessed with being slim. In an article published recently, Sandra Lorenzo tries to understand the underlying reasons.
6
05, 2013
Le caramel au beurre salé, c’est breton et diaboliquement bon
Le caramel au beurre salé breton est issu d’un savoir-faire et d’ingrédients indispensables pour que la recette soit fidèlement respectée. Pour comprendre son histoire, besoin est de remonter dans le temps...
6
05, 2013
Salted butter caramel: a sinfully good Breton delicacy
Although relatively simple to make, following the recipe for Breton salted butter caramel still requires a combination of skillfulness and top quality ingredients. Discover the legacy behind France’s famous salter butter caramel.
9
07, 2012
La boulangerie – the breads of France demystified
There seems to be more than just a baguette on the shelves, so let’s get down to the real question here: what the heck do you buy?
30
03, 2012
Eating in France is more than an art, it is a means to an end
You realize that eating in France is less about the meal itself than it is about conversation, exchange, dialogue and the rich rewards that come from socialising with others. It’s almost as if the meal is a means to an end.
13
07, 2011
Gilles Epie: Parisian chef
Gilles Epie is still the youngest chef to ever receive the Michelin Star at age 22. After only a year in the States, and hardly a lick of English, he was voted 'Best Chef in America' in 1996.
8
07, 2011
Bonjour to all that: defending French cuisine
Reading a review of an American book on the decline of French food, I was struck by an almost irresistible impulse to argue back. The fall of the greatness of Gallic gastronomy? I scoffed at the notion; how absurd!
10
04, 2011
Interview: Having our cake and eating it too
¨A great many things can be resolved with kindness, even more with laughter, but there are some things that just require cake¨ wall hanging at the Sugarplum cake shop.
1
04, 2011
A Taste of Europe at the Salon International de l’Agriculture
It truly was a sensory experience. The sights, the sounds, the smells….
