Tag: gastronomy

What are appellations, AOC, AOP?

Market Day in France: Geography, Appellations and Terroir

The association of food and drink with place is what most marks market-based gastronomy in France. In this series we provide travelers with lists of appellations, geographic indicators and other labels given to certain agricultural products in various regions of France. Before getting to the lists, we explain here the various terms and labels that you'll encounter in your seach for quality food and drink and for delicious insights into local and regional traditions.

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.

The French Ardennes, Part 2. Charleville-Mézières: Place Ducale and the Bare-Ass Casserole

On the Place Ducale, the great square of Charleville-Mézières, the author tries the Ardennes' celebrated bare-ass casserole and encounters men and women in colorful robes and floppy hats during the Festival des Confréries.

Creative Sophistication in Menton: Cocteau by the Port, Colagreco in the Hills

Menton, last stop on the French Riviera, has two major markers of creativity and sophistication, one gastronomic, one artistic: Mirazur, the outstanding restaurant of chef Mauro Colagreco, and the Jean Cocteau Museum, dedicated to a poet and artist who represents the artful high life along the coast.

Jean, the Restaurant: Dinner with the Master of the House

Fine restaurants are typically defined by their chef or location, but there is an often forgotten category of gastronomy whose prime asset is having...

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.

Roasted French Food Porn (Includes Recipe)

I know food bloggers are supposed to be into food, but do they really have to tell us everything they eat? They remind me of 12-year-old girls with half-chewed food in their mouth, sticking their tongues out to get attention. Not very appetizing.

Portrait: Fabien Nègre

Fabien Nègre is a French writer, journalist, consultant to chefs and restaurateurs, gastronomic critic and commentator, wine man and cigar connoisseur.

Everyone’s a Critic

Returning home from France without good food stories shows a lack of appetite, curiosity, and interesting company. You may not rave about everywhere and...

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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