French liqueurs of the past could be gracing your drinks cabinet this Christmas now that artisanal spirits from Distillerie de Grandmont have crossed the Channel for the first time. Distillerie de Grandmont was founded in 2018 in the Haute-Vienne by Karim Karroum who discovered a passion for vintage spirits and set about using old-fashioned methods of production, unearthing forgotten French spirit... Source ..read more

Known throughout the world for its mustard, Dijon rides the crest of a wave when it comes to gourmet recognition and yet it remains a relatively undiscovered gem. This town in Eastern France is far too easy to bypass on the way to somewhere else, be it Italy, Switzerland or the south of France. A big mistake, since Dijon is a fabulously vibrant and historic city, filled with gastronomic delights... Source ..read more

This is a tasty treat for a light lunch or a quick and easy supper with an added twist of edible seaweed, thanks to Shirley Garrier and Mathieu Zouhairi from Instagram sensation The Social Food creative studio. The Social Food is a must-have guide for anyone looking to master Shirley Garrier and Mathieu Zouhairi’s unique take on shopping for, preparing and enjoying tasty food. Inspired by the duo’... Source ..read more

As the festive season approaches, one culinary delight is capturing the hearts and taste buds of party enthusiasts: the charcuterie board. It has evolved from a simple platter to a masterpiece, becoming an art form that promises to be the star of your festive celebrations. If you’re looking to take your charcuterie game to the next level, HelloFresh has unveiled a treasure trove of expert tips. Source ..read more

Four-Michelin-starred chef Éric Fréchon shares one of Brasserie Lazare’s best-loved dishes, guaranteed to delight even the fussiest of young diners – you could even ask them to give you a hand making it! In the galaxy of haute cuisine, Éric Fréchon’s three stars at the Bristol in Paris have shone with constant intensity since 2009, followed by a fourth in 2014 at 114 Faubourg, the Bristol Paris’s... Source ..read more

This legendary dessert is given a new lease of life with the addition of Cognac instead of the more traditional rum thanks to The Social Food authors Shirley Garrier and Mathieu Zouhairi. Shirley Garrier and Mathieu Zouhairi are the founders of The Social Food, a creative studio specialising in food design, styling, and photography. Known for their immensely popular Instagram account... Source ..read more

The 2023 Hospices de Beaune wine auction raised a whopping €23.3m and created a rather magical slice of history at the same time. Wine aficionados flocked to the former almshouse in Burgundy for the 163rd sale, which took place on November 19 and raised the event’s second highest total of €23,279,800. The money which will go towards improvements at the Hospices Civils de Beaune... Source ..read more

Let’s talk about France, baby. Let’s talk about spruce and cheese. Let’s talk about all the goo things and the slathering there’ll be. Let’s talk about Vacherin! It’s the most wonderful time of the year! There’s a chill in the air, a twinkle in every child’s eye, and cheese shops across the country are beset by an intoxicating aroma of pine, barny funk, and damp cellars. Yes, it’s the season when... Source ..read more

Foodie adventurers looking for their next great meal in France will want to get their mitts on the latest Gault & Millau guide, which has just been released. At a glittering in ceremony in Paris, the famous yellow gastronomic guide named its six Greats of Tomorrow. Here they are and here’s what Gault & Millau had to say about them… Marseille-based Ludovic Turac, who took over from Lionel Lévy at... Source ..read more

When it comes to French grapes, we think automatically of wine. But not every bunch is destined for the next great vintage. In France, grape season lasts from August to October and bunches for eating – raisins de table – come mainly from the south. French households eat about 4kg of grapes each year, although the history books tell us this is a relatively new phenomenon. Source ..read more