The Potato Chronicles: Memories of Brittany
After several months in Finistère, Brittany, Francesca Cannan discovers the importance of potatoes to Breton chefs in a small café on a blustery winter day, the wind roaring in off the Atlantic.
Table Talk: Bon Appétit and Other Dinner Conversations
Whether or not you wish each other "Bon appétit" at the start of a meal, look around the table and who do you see? Epicures, gourmets, foodies, connoisseurs, mavens, gluttons, gastronomes, gourmands, bons vivants? Here's how to tell your diner companions apart.
French Table: J. Barthouil Foie Gras and Smoked Salmon
Foie gras and smoked salmon, staples of the French celebratory and holiday table, are both produced with excellence and tradition by J. Barthouil, a family business located in southwest France with a shop in the Marais in Paris.
France Revisited Culinary Travel Article Takes Top Honors in Awards Competition
The North American Travel Journalists Association has announced that Gary Lee Kraut, editor of France Revisited, won GOLD in the 2013 Annual NATJA Awards Competition for best article written for the internet in the Culinary Travel category. His winning article “Drome Provencale: Eat Like a Sixth Grader, Drink Like a Wine Enthusiast” was published on France Revisited. Kraut’s article “Biarritz: The Surfing Lesson” was a finalist in the Sports and Recreation category.
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.
France Revisited’s Agriculture Show – Name that Cheese Contest
On the occasion of Paris's International Agriculture Show, one of the major annual trade show/fair events in France, guess the cheese in the photo in this post and win an invitation or two to attend the show, which ends on March 3, 2013.
A Summer Cheese Sandwich Recipe
Re-raise the culinary picnic bar with a summer sandwich recipe. Ingredients:
1. A traditional baguette. 2. Comté cheese aged 18 months. 3. Mustard with truffles.
Picnicking on the Pont des Arts
risians and visitors alike have gotten into picnicking as a way of enjoying the company of friends and the beauty of Paris on warm evenings. Here's where to picnic in Paris,
In Dordogne: A Winter’s Woodcock Tale
One wintery day in Dordogne, Janet Duignan spots a woodcock foraging in the backyard, leading to reflections on 250 years of fine-feathered cuisine and wine.