October 30 2013

altaeditions:

Chickpea Polenta Frites with Sumac and Feta via Chef Katy Sparks 

Via

July 05 2013

"Eateries that reheat premade food wouldn’t be able to call themselves restaurants under a proposal in France."

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March 27 2013

"What has happened is a progressive erosion of wine’s identity, and of its sacred and imaginary representations," say the report’s authors, Thierry Lorey and Pascal Poutet.

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September 07 2012

Award-winning chef Laurent Gras demonstrates how to easily peel a tomato with a simple, quick secret in his new cookbook, My Provence.

March 03 2012
Stuffed tomato Antibes style by Chez Basilic

Stuffed tomato Antibes style by Chez Basilic

March 02 2012
Pot de creme by dustinchabert

Pot de creme by dustinchabert

March 01 2012
Burrata ravioli by EatingLA

Burrata ravioli by EatingLA

February 29 2012
Bastide moustiers by tastytouring

Bastide moustiers by tastytouring

February 28 2012
Poires au vin by Poivre, Zestes d’Orange et Vanille façon Alain Ducasse by Mary.Do

Poires au vin by Poivre, Zestes d’Orange et Vanille façon Alain Ducasse by Mary.Do

February 27 2012
Market in Aix by marcovdz

Market in Aix by marcovdz

July 19 2011

Angry missives have flown between Paris and Berlin after the decision by organisers of a leading German food fair to ban the French delicacy, which is made from the liver of fattened geese or ducks.

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July 14 2011

France’s share of the US wine market has fallen significantly over the last year – but it is still generates the most online conversations of any country.

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May 03 2011

Popelini, the pastry shop Lauren Koumetz opened this month in Paris’s Marais neighborhood, is devoted exclusively to pate à choux, or cream puffs, the bite-size flavor shots that offer a sugar lover an alternative to France’s superstar macaron. On any given day, the choux are lined up in a half dozen flavors including dark chocolate, lemon praline, salted butter caramel, Madagascar vanilla and rose; some have an additional confit filling of passion fruit or raspberry. And then there’s the choux du jour, dreamed up by the pastry chef Alice Barday, which might be strawberry-litchi, Earl Grey tea, pear, or tiramisu, inspired by the Italian dessert with whipped cream, almonds and crunchy chocolate sprinkles.

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May 02 2011

Inaki Aizpitarte: Light and Shadow au Chateaubriand

April 28 2011
Foie Gras by claude.attard.bezzina

Foie Gras by claude.attard.bezzina

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