You are here
"Jambon-Beurre", the king of sandwiches in France!It may seem like a simple ham sandwich, but the Parisian 'Jambon-Beurre' is one of the French capital’s culinary staples. The secret to its success lies in the…
YOU ARE HERE
Down by the Loire RiverFor our first programme, we discover France’s longest river, the Loire. We meet the wine growers, fishermen and chefs who make their living in this beautiful location.
Priceless wines plundered from Californian restaurantA Christmas Day break-in at the fabled Napa Valley restaurant The French Laundry drained it of a small fortune in very fine wines, its chef said Wednesday.
Gastrodiplomacy: is French food losing its flair?South Korea has done it, so has Peru and Indonesia. These countries have engaged in something known as gastrodiplomacy.
Creative Christmas confectionsAt this time of year, even our food is festive, desserts in particular. Chocolate makers and pastry chefs are coming up with all manner of creative variations on the traditional…
Changing cheese cultureCheese culture is changing, bringing new levels of sophistication to the cheese board. New eateries, stores and concepts could well change consumer habits, with people seeing…
French chefs struggle to break silence on workplace violenceA handful of famous French chefs are starting to draw attention to harassment and physical violence they admit is too often part of the work culture in restaurant kitchens.
A taste of mysteryTucked-away spots to go for a drink or have a bite to eat are becoming something of a trend. Some restaurants are known only to a lucky few.
City of lust: Paris chocolate fair kicks offSome 200 of the world’s most gifted chocolate makers gather in Paris this week for the 20th Salon du Chocolat. FRANCE 24’s Thomas Waterhouse reports on the French capital’s…
The latest in local grocery storesFrance is seeing an increase in travelling salespersons. Ambassadors for local produce, they are investing in areas deserted of specialist stores.
New road tripSpacious and customisable, buses are now enjoying a new lease of life thanks to unexpected reconstructions.
Hay, a wild new crazeA wild new craze is arousing chefs’ creativity. Whether used in an infusion or in a casserole, hay is making a comeback to our tables and is offering new taste sensations.
FRANCE - GASTRONOMY