Don't miss




Hollande depicted as Hitler

Read more


Boko Haram crisis: Militants forced from north eastern Nigerian town

Read more


Syria: Wresting control of Kobani from IS group

Read more


A who's who of the 'Bettencourt trial'

Read more


Golan Heights on edge...

Read more


Eugene Kaspersky: Cyber attacks on critical infrastructure 'just a question of time'

Read more

#THE 51%

Equality in the workplace: Bridging the gender pay gap

Read more


The culture stars trying to save the world

Read more

#TECH 24

Technology helping visually impaired people

Read more

How do artists and writers see the world? France 24 takes you beyond the headlines to the crossroads where culture meets the news and engages with what's happening in our lives today. From Monday to Friday at 12.15 pm Paris time.



Latest update : 2013-10-03

French Food: the best in the world, or out of touch and old-fashioned?

Take a lashing of tradition, a sprinkle of talent, a pinch of creativity, mix well and garnish with pride. As France celebrates its famous food tradition with its national gastronomy festival, we're asking: is French cooking still on the boil, or has it gone cold?

Frog legs “meunières,” with smashed parsley roots flavoured with turmeric oil (By Thierry Molinengo)

For 10 people

Frogs Legs
5 skewers of frog legs (12 frog legs per person)
Splash of olive oil
Spoonful of butter
Garlic, thyme and bay leaves
Salt and pepper


Smashed parsley roots
500g of peeled parsley roots
40g of flat-leaf parsley
Salt and pepper

-Cut the roots into small pieces. Put them in a pan and cover with salted water. Simmer for 10 minutes. Put the parsley leaves in salted boiling water and cook for 5 minutes. Drain the parlsey and roots and when cool, blend them together in a mixer. Season with salt and pepper. Put aside.

-Dust the frog legs with flour and moisten with foaming butter, garlic, thyme and bay leaves. Sauté in a hot pan until lightly browned, allowing the excess flour to fall into the pan and brown. Remove the legs, plate them, and drain the excess cooking fat. Pat them with kitchen paper and season with salt and pepper.

-Arrange on a square white plate, draw a line of turmeric starting from the top left corner down to the bottom right. Fill 2 rectangular cookie cutters (15 cm x 2 cm) with 20 g of smashed parsley roots. Smooth the top and place the frog legs standing up on the smashed parsley roots.




2015-01-30 culture

The culture stars trying to save the world

Organisations like Greenpeace and WWF have been banging the environment drum for decades, but now people from the world of arts and entertainment are joining in. Steven Lyon, a...

Read more

2015-01-29 culture

Angoulême comics festival: The power of the pencil

FRANCE 24 reporter Alex Turnbull speaks to Eve Jackson from Europe's largest cartoon and comic-strip festival in Angoulême. Around 200,000 people are expected over four days for...

Read more

2015-01-28 culture

Film Show: 'The Imitation Game', 'Phoenix' and the French Oscars

Our film critic Lisa Nesselson speaks to Eve Jackson about the films of the week, including "The Imitation Game", "Phoenix" and "West Side Story". They also discuss this year's...

Read more

2015-01-27 culture

The voices of Auschwitz in music, film and literature

Seventy years after the liberation of the Nazi death camp, we speak to those who survived the atrocities and through music, film and literature are telling their stories.

Read more

2015-01-26 music

Music show: Björk, Charlie Winston and Ray Lema

Central African musician Ray Lema joins music critic Mark Thompson and Eve Jackson in the studio to talk about his new album, "Nzimbu". They also discuss the week's music news,...

Read more