The yule log

The traditional festive dessert is now taking on all sorts of shapes and forms - yes, this year the yule log is no longer necessarily a log. Pastry chefs have been dreaming up all sorts of ways to give it a makeover.

By Electron Libre

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.

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.

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.

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.

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.

- Christmas - gastronomy

The yule log

The traditional festive dessert is now taking on all sorts of shapes and forms - yes, this year the yule log is no longer necessarily a log. Pastry chefs have been dreaming up all sorts of ways to give it a makeover.

Cooking with butter

Bayonne ham

Raw chocolate

Jam and jelly

A new wave of coffee culture in France

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