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
Top French chef Alain Ducasse 'goes vegetarian'Vegetarians know it can be a struggle to find a good restaurant in Paris that caters to their needs. Now, as long as they have the cash to fork out, they can get a vegetarian meal...
Video: Is tipping dying out in French café culture?Leaving a tip has long been the done thing in restaurants and bars, but today it's a dying tradition at the terrace cafés of Paris. A recent study showed that the number of pa...
France In Focus
France in Focus
Health : Fear over Chikungunya virus outbreakThis week the chikungunya virus is spreading at a rapid rate in the French islands of Martinique and Guadeloupe. We see also politicians battle over plans to redraw the map of Fran...
Loophole in France’s 'homemade' cuisine logo cooks up a stormFrance’s attempt to curb the proliferation of pre-packaged or reheated food in restaurants with a new “homemade” logo has been slammed by foodies, who say the new legislation inclu...
Dishes from yesteryearWith this year marking the 70th anniversary of the D-Day landings on the Normandy coast and the 100th anniversary of the start of World War 1, new dining experiences are offering a...
The latest in detox juicingThe juice business is changing in France; juice bars are popping up all over the place and are advocating a new extraction process. Cold pressing, for example, yields 3 to 5 times...
Middle East Matters
MIDDLE EAST MATTERS
Spat over Iran's UN ambassador hampers thawing of relations with USThis week, Iran files a complaint against the US at the UN, saying that the rejection of its UN envoy goes against international law. Next, Iraqi families who had fled fighting are...
France In Focus
FRANCE IN FOCUS
New PM Manuel Valls outlines prioritiesThis week, the French Prime minister announces deep public spending cuts running into tens of billions of euros. Next, the country's defence minister promises to crack down on...
Sustainable cuisineCooking in accordance with the changing seasons, and collaborating with local producers, makes sense and promotes quality local produce.
Marc Veyrat, Michelin starred-chefWe bring you an interview Marc Veyrat, a Michelin starred-chef. He talks us through the highlights of his life, in pictures.
Elysée served Chinese president ‘disgusting’ dinner, says French ministerFrance’s trade minister has been caught on camera describing the state dinner served to China’s president this week as “disgusting”.