Latest update: 02/01/2012 

- French culture - gastronomy


2011 Culinary Awards

No Flash warning
To take advantage of all the features on FRANCE24.COM, please click here to download the latest version of Flash Player.

There are a number of competitions across France recognizing the culinary greats of tomorrow. Among the most prestigious are the Bocuse d’Or, the Taittinger and also Les Meilleurs Ouvriers de France, meaning the Best Craftsmen of France.

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.
Raw chocolate
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.

Comments
Post new comment
To prevent automated spam submissions leave this field empty.

Related Content
Close