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, […]
Understand foie gras, how it is made, why it is controversial, and what it means for French food, animal rights, and traditional gastronomy. What is foie gras and why it matters in French food Foie gras is a traditional French food product made from the liver of a duck or goose that has been fattened […]
Learn what defines an authentic French croissant, according to top bakers in France. Explore ingredients, technique, and the difference with industrial versions. Understanding authenticity in the French croissant The French croissant is one of the most recognized symbols of food in France. But while many bakeries sell croissants, few meet the standards of authenticity defined […]
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 […]