Eggplant is a key part of southern French food. Learn how cooks in France use it in traditional meals, and why it matters in seasonal cooking. A Vegetable Rooted in the South Eggplant (aubergine in French) plays a central role in southern French food, particularly in Provence, the Riviera, and Occitanie. It is a summer […]
Understand how French cooks assess butter quality and use various types in traditional meals. Learn about textures, regions, and cooking roles. The Central Role of Butter in French Cuisine Butter holds a central place in French meal preparation, especially in regions like Brittany and Normandy. French cooks assess butter not only for taste but for […]
Horseradish is not a staple in France, but plays a role in regional and classic dishes. Explore how it fits into French cuisine. Understanding Horseradish’s Role in French Cuisine A Root with Regional Importance Horseradish, known in French as raifort, is not a central element of French cuisine, but it plays a meaningful role in […]
Explore the ingredients French kitchens avoid, and why. A factual guide to eating in France and understanding traditional French cooking. Understanding What Traditional French Kitchens Avoid French cuisine is widely regarded for its structure, technique, and respect for raw ingredients. But just as there are must-have staples like butter, shallots, or wine, there are also […]
Explore how to cook girolles, cèpes, and morilles, three prized mushrooms in French cuisine. Tips, regions, prices, and uses in everyday French meals. Understanding mushrooms in French food culture Why mushrooms matter in French cuisine Mushrooms are a key seasonal ingredient in many French dishes. They are collected from the wild or cultivated with care, […]
Explore the different types of Camembert made in France, their labels, production methods, aging, and how to cook and eat this classic French cheese. Understanding Camembert: A classic of food in France Camembert is one of the most recognisable cheeses produced and eaten in France. Originally from Normandy, it is now made in several parts […]
Learn how scallops are prepared and eaten in France, from Normandy to Brittany. Cooking tips, regional variations, and French culinary methods. The place of scallops in food in France Scallops, or “coquilles Saint-Jacques”, have a strong culinary presence in France, especially along the Atlantic coast. French cooks value them for their delicate taste, short cooking […]
Learn how to cook in France with French herbs and aromatics. This guide shares practical tips for everyday recipes, enhancing your French meal with authentic flavors. French cuisine relies heavily on herbs and aromatics to create flavorful dishes. These ingredients are essential for anyone aiming to cook in France or recreate a French meal at […]
Learn how to cook with smoked trout in French meals, using regional recipes and practical tips for balanced and traditional food in France. Understanding smoked trout in French cuisine Smoked trout is a regional product widely used in traditional French cooking. It comes from freshwater farming in the Vosges, Jura, Alps, and parts of Normandy, […]
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 […]