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 […]
Explore chef Nicolas Stamm-Corby’s cuisine at La Fourchette des Ducs, an awarded Michelin restaurant offering refined food in the heart of Alsace. A Michelin-awarded restaurant rooted in Alsace tradition The location and historical setting La Fourchette des Ducs is located in Obernai, a small town in the Bas-Rhin department in Alsace, eastern France. The restaurant […]
Explore how terroir influences daily food in France beyond wine, shaping how the French cook, eat, and value local ingredients. What terroir really means in food in France The word “terroir” in France refers to the link between a product and its place of origin. This includes the soil, climate, local know-how, and traditions. While […]
Discover 14 top French cities through their local cuisine, from seafood and cheese to wine-rich stews and iconic regional specialties. France is a country where every region tells its own culinary story. From the butter-rich dishes of Normandy to the olive oil-based recipes of Provence, each destination offers distinct flavors shaped by geography, history, and […]
Explore how coq au vin differs across French regions, with variations in wine, meat, and ingredients that reflect local food traditions. A classic French dish shaped by geography Coq au vin is one of the most recognizable French dishes, often associated with traditional home cooking and rural gastronomy. While it is widely considered a national […]
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 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 […]