The Anti-Sauternes Foie Gras Revolution: Dry Whites Now!
Sauternes with foie gras is no longer automatic. Here is why acidity matters, which dry whites work, and how to choose the right bottle. This […]
Tips & Advices
French Dining at a Crossroads: Anti-Waste Buffets and Vegan Haute Cuisine
From anti-waste buffets in Paris to radical plant-based menus in the Basque Country, French gastronomy is undergoing a quiet but structural shift. French gastronomy is […]
How to Make a Proper Béchamel Sauce: Method, Uses, Variations
A precise, professional guide to béchamel sauce: origins, purpose, correct technique, ratios, errors to avoid, and variations for every culinary use. Béchamel sauce is one […]
What to Eat in Lille: From Hearty Tradition to New Nordic-Inspired Cuisine
Discover Lille’s food culture — from carbonnade flamande and Maroilles cheese to inventive restaurants redefining northern French cuisine with local, modern flair. Lille’s culinary identity […]
Understanding Organic Labels: Criteria, Guarantees and Market Trends
Explore how organic labels work—from certification criteria and controls to market data and sustainability implications for agriculture and consumers. Organic labels serve as signposts for […]
Mastering Sweet Potato Slips: A Practical Guide for Growers
Learn how to grow your own sweet potato slips for better yields, flexibility in planting, and healthier crops tailored to your local climate. Sweet potatoes […]
How to Choose and Store Fresh Produce Like a French Chef
Discover expert tips on selecting and storing fruits and vegetables, inspired by French cuisine and gastronomy, for fresher, tastier meals. In French cooking, the choice […]