Legendary British cookery writer was inspired by Antibes - and its market Sarah Hyde, who now lives in the town, explores Elizabeth David’s connection with its marché provençal. We also share one of her recipes
The basics of French cheese and wine pairing Columnist Jonathan Hesford looks at the types of cheese and styles of wine that match
New trend serves companionship up on a plate in France Dining with five strangers on a Wednesday night is becoming very popular in a number of countries - but how does it work?
magazine Interview: American chef Jane Bertch on living out her food dreams in France Jane Bertch was sent to Paris for her banking career but ended up starting a successful cookery school
How to bake traditional French bread Discover artisanal baker Issa Niemeiier-Brown's 'simple and pure' recipe for a perfect baguette
Frogs’ legs was a British dish long before it became French delicacy Ancient Britons enjoyed the food 8,000 years ago, archaeologist claims
French winter warmer recipes: Boeuf bourguignon This delicious beef stew braised in red wine is a standard of Parisian bistros
Boulangers battle to save real bread in France The country is renowned for its artisan loaves, yet there has been a shift towards cheap industrial bread
Know your cheeses and their seasons: which to eat in France in November Several French cheeses are good to eat this month - alongside a Swiss classic
French winter warmer recipes: Choucroute garnie This simple Alsatian dish of fermented cabbage, potatoes and sausages is best served with beer
Village in south-west France celebrates its world-famous peppers Espelette, in the Pays Basque, hosts an annual festival for its eponymous piment on October 26
Letters: Vegetarians can cook at home and leave French restaurants to the rest of us Reader says the pressure for more menu options would turn France into a nanny state
Allergy tracking app to ease shopping difficulties created by French students Innovative app by students helps allergy sufferers scan products and share tips, enhancing supermarket experiences. France's latest tasty trend mixes food with games Mythbuster: France has 258 varieties of cheese Finding and harvesting nuts in France
Popular Mont d’Or cheese 'season' begins in France and runs until May 2025 The cheese is a staple of autumn and winter tables Which iconic French brands are the most beloved? French chef bakes innovation with 3D biscuit printer Letters: Readers spar over French 'obsession' with meat In praise of the wonderful variety of tomatoes found at French markets French plums are source of pride and celebrated in Agen in late August
Comment: The French can't get enough of British grub Columnist Samantha David says that British restaurants near her could not be more popular despite low rankings by French people for the UK in a global cuisine survey
Deli voted best in France operates out of a caravan A tiny caravan has been turned into a popular épicerie near Baulou (Ariège)
Comment: France's obsession with eating dead animals must end Columnist Nick Inman says that meat production is a luxury the environment can ill afford
Is foraging for food viable in France? Wild food can be found in abundance throughout France's countryside, but identifying it is less simple
Why this little French fish has its own quality label The famed Collioure anchovy is the only fish in France with a prestigious PGI label, but why it is such a gourmet favourite?
'Natural wine' on rise in France: what is it and is it any good? Vigneron and winemaker Jonathan Hesford explains this alternative to over-manipulated products
Five things they don’t tell you about... coffee in France Adding milk can be more than just a spur of the moment choice in a French café
Pain au chocolat or chocolatine? The definitive map Trying to settle a debate? Consult this official ‘chocolatine’ and ‘pain au chocolat’ map of France
How to describe wine like a French sommelier Winemaker Jonathan Hesford provides a beginner’s guide to talking about flavours, smells and preferences in French
From corks to screw caps: French wine bottles are changing Screw caps are winning out on ‘drinkable’ wines and recyclability, but are still facing resistance among premium wines
Crustless camembert? French cheese threatened by rind mould extinction Scientists warn the fungus responsible for the famous white skin is at the point of disappearing
Traditional Roquefort and Camembert are under threat, warn scientists Cheese-lovers told they must learn to appreciate more diversity of tastes, colours and textures, sometimes within the same product to protect the cheeses’ future
RECIPE: How to make a ‘perfect’ French galette des rois To celebrate Epiphany, people across France enjoy a traditional, sweet treat: the galette des rois. We share a simple recipe to make your own
Day 12 French regional Christmas specialities: Seafood platter Oysters are unavoidable - but there are many other options too
Day 11 French regional Christmas specialities: Papillotes from Lyon The origin of papillotes is wrapped in a cute story
What does a winemaker in France actually do all day? Vigneron Jonathan Hesford explains what happens behind the cellar door and the daily decisions involved in making wine
Day 9 French regional Christmas specialities: Escargots persillés This snail dish is one of France’s most known Christmas recipes…thanks to a 19th-century visiting Russian tsar
Day 7 of French regional Christmas specialities: Pain d’épices Pain d’épices is another Christmas staple of the Alsace region. A small village famously hosts one of the most famous gingerbread houses, and even a gingerbread museum
Bustling French brasseries offer delicious food and stunning decor We explore eight iconic brasseries across France for traditional, good-value meals in sumptuous surroundings
Day 4 of French regional Christmas specialities: Chapon farci Chapon farci are often associated with Bresse, an area overlapping two regions, and where there is a myriad of stuffing options
A French grape variety guide by winemaking region Winemakers in France rarely put grape varieties on the label so Jonathan Hesford reveals which grapes are probably in your glass
What are IGP/AOC/AOP labels on French products? Some labels are recognised at European level, others only at national level
France’s Mont d’Or seasonal cheese is back The first Mont d’Or cheese signals the start of autumn in France. Here’s why, and how to enjoy it
Riz de Carmague in France: in a field of its own Patrice Bertrand looks at the cereal grower’s increasing challenges
Scrummy half: a tasty tour before the rugby in France’s foodie Nice Win or lose, rugby supporters travelling to the southern city are in for a treat as writer Sally Ann Voak finds out
Rugby World Cup in Nice is boost for South African foodie tour guide After a life changing move to the south of France, Nadia Farmer is ready to delight rugby fans with a taste of Nice
Restaurant in France sets prices depending on what diners can afford The charity restaurant wants to people from different backgrounds to mix by reducing prices for those who are struggling
Early - and good - start to mushroom season in France Favourable weather conditions have put the fun in fungi this year but pickers are still warned to be vigilant
How to spot mass-produced pastries in a French bakery Not all croissants are made equal - with the help of a ‘pâtissologist’ we reveal the tell-tale signs of an industrial pâtisserie
Five things they don’t tell you… about wine in France Never chill a bottle of red and other unwritten rules around drinking wine - but do you agree?
Actress Emma Watson’s French gin is ‘love letter to Burgundy’ We spoke to her brother and cofounder Alex about how they are following in their father’s footsteps by producing gin in Chablis
Rosé wine guide - a tour through France’s pink wine producing regions Provence is world famous for its rosé - but what about the rest of France? Winemaker Jonathan Hesford has answers
The wine industry is in constant evolution in France and beyond Jonathan Hesford reflects on ever-changing trends from both makers and drinkers
The French brothers who hand make three hundred types of jam Along with unusual chutney blends to pair perfectly with cheese
How little French ravioli became part of the Dauphiné food heritage Ravioles du Dauphiné are tiny parcels of pasta filled with cheese and parsley, quite different to their Italian cousins
Cheap and cheerful French restaurants are back in fashion Described as the McDonalds of their day, traditional Parisian ‘bouillons’ are having a renaissance in and out of the capital
Meet the French couple with a secret macarons recipe It is believed that the macarons recipe originally came from Italy with Catherine de’ Medici
Pineau des Charentes becomes bartenders' secret weapon in cocktails Thanks to innovative French producers, this fortified wine is brushing off its dusty image and making a splash with mixologists
How winemakers in France combat the effects of climate change Vigneron Jonathan Hesford explains how he deals with more heat and less rain in the vineyard
Travel France from your kitchen: Galettes de Sarrasin recipe For this recipe we journey northwest to Brittany and look at how to make a classic Breton buckwheat pancake
Why Brittany is a crêpe hotspot Chandeleur has arrived and while you are eating delicious crêpes, we take a look at the their origins in Brittany
Why France’s alcohol-free cocktail boom is ‘not just a trend’ We talk to industry professionals about the growing demand for fancy mocktails
The only cheese-makers in Ambert make mildest blue cheese in France The creamy blue ‘Fourme d’Ambert’ is lovingly made by these third generation dairy farmers
France’s galette des rois: Six facts about this January 6 cake Epiphany marks the occasion that the Three Kings brought their gifts to the baby Jesus. We look at how France celebrates with a special sweet treat
Andouille: Meet the makers who defend this gutsy French sausage It takes five weeks and a lot of ‘know-how’ to make real andouille – we discover the process and the passion
RECIPES: real French charcuterie of rabbit rillettes, pork liver pâté We look at the history and techniques of pâtés, terrines, sausages and ‘farcis’ (stuffed dishes)
How to choose French wines to match classic British Christmas food We explore the perfect pairings for turkey, salmon and Christmas pudding
Traditional French Christmas food and a very modern bûche de Noël We look at why France is ‘top’ at festive fayre and the mandatory chocolate log gets a star chef makeover
Meet the British couple growing ‘microgreens’ for French chefs A property planning hiccup led these UK growers to turn a room in their house into a baby leaf farm
French sparkling wines to rival Champagne on price and taste Why not opt for a Crémant this Christmas? We talk to a fizz producer in Burgundy about making wine for savvy consumers
RECIPES: Parisian picks, yoghurt cake and chocolate meringue gâteau Two foolproof cake recipes from award–winning American food writer
Meet the sibling distillers making liqueurs from French Alpine plants Distilling flavoured spirits ‘génépi’ and ‘sapinette’ in the mountains runs in the family for this brother and sister
RECIPES: bake a French baguette or sweet potato bread like a master Award-winning French baker, Eric Kayser, shares his love of baking in ‘The Bread Book’. We share three recipes here
‘My gripe about French milk was replaced by awe at dairy statistics’ An ‘expat’ niggle about milk bottles lead Justin Postlehwaite to discover the sheer scale of France’s dairy industry
Tannins can make red wine undrinkable or delicious – what are they? They can make your face pucker or add rich complexity – winemaker Jonathan Hesford explains their importance
Aligot: cheesy French comfort food famous for being remarkably stringy A cross between mashed potatoes and cheese fondue is the traditional dish of the Aubrac - we explore the history and future of Aligot
Meet the French craft beer brewers taking wine drinkers by storm We take you on a boozy tour of museums, fairs and micro-breweries where regional ‘terroir’ is still important
Meet the producers: the Toulouse farmers who mill their own crops Three farmers bought the traditional granite mill and now press their own oil and flour to sell
Top French chef champions ‘trumpet of death’ mushroom Have you tried this tasty 'poor man's truffle'? Take care when foraging