Latest update: 02/01/2012 

- French culture - gastronomy


Cheese is wonderful and set to last!

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In Paris, a temporary restaurant sprung up from November 14th to 18th, offering a unique culinary raclette experience. Five different chefs conjured up their own interpretations of this emblematic melted cheese dish.

FRANCE BON APPÉTIT
By Electron Libre
Cooking with butter
21/04/2012 - FRANCE BON APPETIT

Cooking with butter

In Brittany, Jean-Yves Bordier is one of the few remaining producers to continue making butter using traditional methods and organic milk only.
Bayonne ham
14/04/2012 - FRANCE BON APPETIT

Bayonne ham

Every year for the past five centuries or so, Bayonne has celebrated its famous ham just before Easter.
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07/04/2012 - FRANCE BON APPETIT

Raw chocolate

Raw chocolate is made from unroasted raw cocoa beans, which are never processed at temperatures over 42 degrees. It is a relatively new trend in France.
Jam and jelly
31/03/2012 - FRANCE BON APPETIT

Jam and jelly

The General Agricultural Competition was held during Paris’ annual Agriculture Fair earlier this year. For the first time ever, the jury was asked to evaluate a new category: jam.
A new wave of coffee culture in France
25/03/2012 - FRANCE BON APPETIT

A new wave of coffee culture in France

French coffee is not always as fresh as it could be. But help is at hand - coffee experts are here to help make that perfect cup.

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