What comes to mind when you think of French cooking? Snails cooked in butter? Fried frogs legs? Haute cuisine, or the rustic and hearty dishes of the countryside like coq au vin and bœuf bourguignon? Here are 8 things in the history of French cooking that may surprise you.
Christmas in France is a wonderful time of the year. Everyone is in a festive spirit when they visit their local marché de Noël, drinking mulled wine or a hot chocolate to warm your hands in the cold, or the snow if you’re lucky. You might be in Paris and peer into the dazzling window displays of Printemps. There’s the traditions of Christmas Eve, the Reveillon, where families attend midnight mass together and take their exquisite seafood dinner late into the night. And don’t forget to listen for the bells of père Noël. Here are some of my favourite images of a French Christmas.
Decadent, luscious, velvety smooth, creamy and wonderfully delicious. How many French desserts have you savoured in achingly slow bites, to draw out every explosion of delight in your mouth.
Take my quiz and show everyone just how much you know about French desserts.
Classical and elegant, yet bold and brilliant, the city of Bordeaux has something for everyone. If you love wine, it’s among the best in the world. If you love food, there is foie gras and canelés. If you love history, Bordeaux is a potent mix of the medieval, the Renaissance and the modern. In fact, walk around the city and you’ll find almost half of it has been designated a UNESCO World Heritage site. For those of you like me who adore their history, here are the best things to do and see in Bordeaux.
A truly French macaron is elegant, stylish, colourful and filled with deliciousness. But where did it come from, and why is the macaron so popular?
Recently my toddler was out in the garden, and as all curious toddlers must, he picked up a passing snail and put it into his mouth. “No!” I cried, pulling something slimy and half munched from his mouth. “We don’t eat snails!” Well actually, if you live in France, you do.
Surely there is nothing more French than a warm, buttery, flaky croissant fresh from the boulangerie, perhaps while savouring a café au lait with a view of the Eiffel Tower. Should you ever find yourself in mid-19th century Paris and craving such luxuries (without the view of the Eiffel Tower, of course), there is only one place to go – Zang’s Viennese Bakery. Wait, I hear you say. Why would a French croissant be made in a Viennese bakery? And…