The Ferrandi School, the most hands on of Parisian culinary academies, has come out with a mega-cookbook for amateurs and professionals looking to hone their culinary skills and try recipes from simple to gastronomical.
Matière à…, a delightful restaurant in the canal quarter of Paris’s 10th arrondissement, where owner-chef Anthony Courteille plays host to a 14-seat chef's table.
The primacy of French gastronomy may have gone the way of the rotary phone, still the hungry traveler explores France with a desire to taste its native tang, to savor its cultural heritage and, from time to time, to experience the flavors of long-gone imperial and royal glory served at Versailles or Chantilly or… (drumroll, please)… Vichy.
The major culinary arts school Ferrandi, the fine pastry shop and tea room Colorova and the quirky wine shop and tasting room Le Vin en Bouche put rue de l’Abbé Grégoire on the gastronomy map of the 6th arrondissement.
Once known in culinary circles for its chewy, wilted, nearly empty sandwiches, the French national railway company SNCF has reconsidered the food offerings on the nation’s high speed trains, the TGV, and given an upgrade to its snack bar menu and to the meal boxes available in the first class cars.
Profiles in Provence: Passionate Purveyors of Fine Food and Drink in Avignon and Châteauneuf-du-Pape
Whether they're offering coffee, chocolate, wine, friendly service or a well-cooked meal, encountering passionate purveyors of fine food and drinks is one of great delights of travel in France—a good reason to seek them wherever we go, in this case Avignon and Chateauneuf-du-Pape, in Provence.
This 3-part article received the 2013 GOLD AWARD for best culinary travel article written for the internet, awarded by the North American Travel Journalists Association. * * *Part 1: In which the author has lunch at a middle school cafeteria in the Provencal town of Nyons, realizes that he can’t remember anything from sixth grade and goes to talk to the principal.
Olivier Nasti may sound like the name of a villainous cartoon character, mean, bony, bitter and solitary, but the Olivier Nasti I met in the town of Kaysersberg in Alsace is a charming, round-cheeked chef and businessman with a strong sense family. Seven miles northwest of Colmar, in one of the small, colorful tourist-friendly towns along the Alsace wine route,...
Vincent Dallet, Master Pastissier-Chocolatier in Epernay, and His Recipe for Champagne Biscuits (Biscuits Roses)
Vincent Dallet invites us into his pastry and chocolate school in Epernay to make the Champagne region's famous "biscuits roses" or "biscuits roses de Reims," known in English as champagne biscuits, and shares the recipe with our readers.