Critics’ choice: New takes on French cuisine
While Manhattan always has “plenty of Paris,” said Helen Rosner in The New Yorker, bistros that channel Provence are harder ...
There's more to Cognac in France than its famous brandy
The cuisine of France’s Charentais region is getting a shake-up, with gin production taking over ancient Cognac houses, and ...
6 of the best places to eat and drink in Lyon
From Michelin-starred restaurants to cosy bistros, discover Lyon's superb gastronomy by eating your way around the city.
Hosted on MSN14h
Béchamel Sauce , an important member of French cuisine
Béchamel sauce is one of the mother sauces of French cuisine. Here is a quick to do video explained in simply and so make sure to prepare this sauce and make it part of your eating itinerary.
New York Post19d
Mon dieu! French fall for frozen fries in frite-ning trend: ‘Young generations no longer peel much’
Frozen french fries are all the rage in France as the gourmet capital pivots to fast food, experts say. Konstiantyn Zapylaie - stock.adobe.com They’re ready for this gelée. Faithful French ...
RIPR: The Public's Radio8d
What can we learn from France about food waste?
Possibly’s founder and the Provost for sustainability at Brown University Stephen Porder recently visited a supermarket chain ...
Jewish Telegraphic Agency2y
In Paris, Jewish childhood friends open chic restaurant serving their Tunisian grandparents’ couscous
The very successful Mabrouk is part of a growing trend of North African cuisine in France. PARIS (JTA) — As children in Paris, Alexandre David and Alexis Memmi looked forward to summer every ...