The Mother Sauces of French Cuisine

In the early nineteenth century, in his book L’Art de la Cuisine Française, Chef Marie-Antoine Carême named allemande, béchamel, velouté, and espagnole as the four foundational sauces of French cooking. [Read more…]

Foie gras sales on the rise in France and abroad

Health and animal welfare concerns notwithstanding, the French are still crazy about foie gras, and they aren’t the only ones. [Read more…]

France Introduces “Homemade” Label At Restaurants

France is upping its restaurant game with a new labeling system for foods that are “homemade.” Beginning today, a new black and white logo in the shape of a casserole with a rooftop will appear on restaurant foods that are presumably made from scratch. [Read more…]

France’s national library of grape varieties under threat, say protesters

Plans in France to relocate a living library of 7,000 wine grape varieties, some dating back to 1876, have come under fire from protesters who fear some may not survive the journey. [Read more…]

Duval-Leroy champagne x Baccarat

The prestigious French crystal maker has designed a holiday gift set featuring the Duval-Leroy Meilleurs Ouvriers de France Sommeliers champagne, a new cuvée launched last April. [Read more…]

Bernard Arnault still wealthiest wine owner in France

Bernard Arnault of LVMH – owner of Hennessy, Moët et Chandon and Chateau Yquem – continues to head up the list of wealthiest wine owners in France, according to the second annual roundup published in Challenges magazine this week. [Read more…]

Sous Vide Supreme Review

The latest gastro craze promising the perfect cooking results is upon us… and it comes in the form of the SousVide Supreme!

As far-fetched as this may sound, the Sous Vide (pronounced soo veed) really is the latest and greatest piece of kitchen tech, loved and used by some of the world’s best chefs – Simon Rogan, Alvin Leung – to name a few. The basis of the Sous Vide is quite simple: it is a culinary technique in which vacuum-sealed food is immersed in a water bath and cooked at a very precise, consistent temperature. Originally from France, Sous Vide literally translates as the French for “under vacuum,” and was developed in the mid-1970s by chef Georges Pralus for the Restaurant Troisgros in Roanne, France. [Read more…]

Presidential wine goes under hammer in France

Wines from the French presidential cellar will be auctioned off in Paris next month with 1,200 bottles on offer, auctioneers Drouot said on Tuesday. [Read more…]

Festival de Cannes

Cannes Film Festival will take place from May 15th to may 26th

The International Film Festival was created on the initiative of Jean Zay, Minister for Education and Fine Arts, who was keen to establish an international cultural event in France to rival the Venice Film Festival. [Read more…]

Moët & Chandon vintage

Celebrating the launch of Grand Vintage Rosé 2004, Moët & Chandon hosted the highly anticipated Rosé Collection Grand Tasting in Paris and Epernay, France, for a select number of the world’s most prestigious wine specialists. [Read more…]