Chef Talk

Conversations and information about chefs.

Cookbook Beat: Le Grand Cours de Cuisine Ferrandi

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.

Three Reasons to Experience a Remarkable Chef: Part 2

Symbols, stars, numbers, and other restaurant rating systems can provide a culinary relief map of a city, but they’re inadequate in revealing the particular...

Three Reasons to Experience a Remarkable Chef: Part I

Symbols, stars, numbers, and other restaurant rating systems can provide a culinary relief map of a city, but they’re inadequate in revealing the particular...

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.

Fast Food Improves on France’s Fast Train

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.

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.

A Chef’s world: Exploring the Universe of Guy Martin

Investigated the culinary universe of Guy Martin, chef of Grand Vefour, one of the most recognizable names of high gastronomy in Paris.

An Ode to Guy Martin, Chef of Le Grand Véfour

From his youth as a rugged boy in the mountains to his position at the heights and forefront of French cuisine in Paris, Guy...

Paris Restaurant Review: Matière à…, A Harmonious Chef’s Table in the Canal Quarter

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.

Private Paris & France Tours

Award-winning travel writer and editor Gary Lee Kraut is the go-to guy for individuals and agencies seeking personalized tours, events and advice in Paris and throughout France.

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