Learn how to make authentic French ratatouille with the right texture, avoiding excess water, and using traditional cooking methods and local ingredients. Understanding how to make authentic French ratatouille Ratatouille is a traditional French meal from the region of Provence, particularly from Nice. It’s made of stewed vegetables, including eggplant, zucchini, tomatoes, bell peppers, onions, […]
Learn how turnips are cooked in French cuisine, with detailed recipes, techniques, origins and practical advice from regional experts. Turnips in French cuisine Turnips are one of the oldest cultivated root vegetables in Europe. In France, they are called “navets”, and they appear in traditional dishes dating back to the Middle Ages. Turnips are used […]
Explore how French culinary knowledge is passed down informally through family traditions, community events, and cultural practices. In France, the transmission of culinary knowledge often occurs informally, woven into the fabric of daily life. This article examines the mechanisms through which cooking skills and traditions are passed from one generation to the next, focusing on […]
Understand the real differences between a bistro, brasserie, and bouchon in France. Learn how locals eat and what to expect when dining out. Understanding everyday dining in France Eating in France is shaped by history, region, and social habits. Many visitors are confused by the difference between a bistro, a brasserie, and a bouchon. These […]
Explore the work of Anne-Sophie Pic, 3-star Michelin chef at Pic in Valence. Learn about her French meals, influences, and her place in food in France. Anne-Sophie Pic: Cooking in France with precision and vision Anne-Sophie Pic is a French chef born in Valence in 1969. She is the head of the Pic restaurant, a […]
Learn how to cook with sorrel in French cuisine: buying tips, flavor profile, classic recipes, and practical cooking advice for every French meal. Understanding sorrel in French cuisine Sorrel is a traditional ingredient in French cuisine, used in sauces, soups, and vegetable preparations. Known as oseille in French, it has a sharp, lemony taste due […]
Learn about L’anchois au sel from Saint-Jean-de-Luz: a traditional French meal made with salted anchovies, local methods, and Basque culinary heritage. A preserved fish with deep roots in the Basque coast L’anchois au sel de Saint-Jean-de-Luz is a traditional preserved fish from the French Basque Country. It refers to anchovies that are salted and matured […]
Learn how to select the right French cheeses for cooking or tasting. Understand textures, regions, uses, and prices with clear and detailed guidance. Understanding French cheese for cooking and tasting France produces over 1,200 types of cheese, with each region offering its own specialties. French cheeses vary by milk source (cow, goat, sheep), aging time, […]
Explore the origins, ingredients, and best places to enjoy bouillabaisse, a classic French meal from Marseille. Origins of Bouillabaisse Bouillabaisse is a traditional fish stew from Marseille, a port city in Provence, France. The name comes from the Provençal words “bolhir” (to boil) and “abaissar” (to reduce heat), reflecting the cooking method. Originally, it was […]
Learn how tomatoes are cooked, eaten and grown in France, from regional varieties to popular dishes and culinary traditions. Tomatoes in French cuisine Tomatoes are a common ingredient in food in France, especially during the warmer months. Introduced from South America in the 16th century, tomatoes became part of Provençal and southern French cooking in […]