The Food of France

Stuffed tomato Antibes style by Chez Basilic

Sat, 03 Mar 2012 12:30:06 -0500

Stuffed tomato Antibes style by Chez Basilic

Pot de creme by dustinchabert

Fri, 02 Mar 2012 12:30:05 -0500

Pot de creme by dustinchabert

Burrata ravioli by EatingLA

Thu, 01 Mar 2012 12:30:06 -0500

Burrata ravioli by EatingLA

Bastide moustiers by tastytouring

Wed, 29 Feb 2012 12:30:06 -0500

Bastide moustiers by tastytouring

Poires au vin by Poivre, Zestes d’Orange et Vanille façon...

Tue, 28 Feb 2012 12:30:05 -0500

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

Market in Aix by marcovdz

Mon, 27 Feb 2012 20:39:24 -0500

Market in Aix by marcovdz

French outrage as German food fair bans foie gras

Tue, 19 Jul 2011 13:48:11 -0400

French outrage as German food fair bans foie gras:

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.

France loses US market share but is most discussed online

Thu, 14 Jul 2011 03:48:59 -0400

France loses US market share but is most discussed online:

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.

Let Them Eat Choux

Tue, 03 May 2011 14:42:37 -0400

Let Them Eat Choux:

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.

Inaki Aizpitarte: Light and Shadow au Chateaubriand

Mon, 02 May 2011 15:35:36 -0400

Inaki Aizpitarte: Light and Shadow au Chateaubriand

Foie Gras by claude.attard.bezzina

Thu, 28 Apr 2011 14:33:19 -0400

Foie Gras by claude.attard.bezzina

Le Pâtissier, Avignon by claude.attard.bezzina

Tue, 26 Apr 2011 12:30:05 -0400

Le Pâtissier, Avignon by claude.attard.bezzina

Pierre Hermé’s Kouglof by DolceDanielle

Mon, 25 Apr 2011 12:30:06 -0400

Pierre Hermé’s Kouglof by DolceDanielle

Restaurant in the Latin Quarter by roy_mac_an_iarla

Sun, 24 Apr 2011 12:30:05 -0400

Restaurant in the Latin Quarter by roy_mac_an_iarla

Farmers market in Cannes by Splat Worldwide

Sat, 23 Apr 2011 12:30:06 -0400

Farmers market in Cannes by Splat Worldwide

Scallops at Le Cosi in Cannes by Splat Worldwide

Fri, 22 Apr 2011 12:31:05 -0400

Scallops at Le Cosi in Cannes by Splat Worldwide

Enjoying a macaron by pearled

Thu, 21 Apr 2011 12:30:05 -0400

Enjoying a macaron by pearled

Escargot by Ramon2002

Wed, 20 Apr 2011 12:30:06 -0400

Escargot by Ramon2002

Plateau de fruits de mer by lil’pic

Tue, 19 Apr 2011 12:30:05 -0400

Plateau de fruits de mer by lil’pic

Altar to French Cuisine Hungers for Funds

Tue, 19 Apr 2011 10:59:33 -0400

Altar to French Cuisine Hungers for Funds:

In November, after years of lobbying by chefs, academics and French President Nicolas Sarkozy, Unesco officially recognized the Gallic meal as an international treasure. The French pledged to construct a grand “Cité de la Gastronomie” to honor the achievement and immortalize culinary know-how.