recipes

A recipe from our March/April 2023 issue for French spring peas using wild garlic and lardons.

A recipe for cheese fondue with added glamour from a good bubbly paired with mushrooms brined with spiced vinegar.

A celebratory soup to start off a holiday feast made with celery root and leeks

A gourmet French spin on the simple baked potato.

Tips & tricks from a Versailles pastry chef!

Guilt-free enjoyment!

The story behind Franco-American chef Héloïse Brion’s celebrated cookbook.

Try this beautiful Fig Tart recipe, a naturally sweet, perfect dessert for warmer weather!

Learn to make Leek Vinaigrette With Poached Egg — the perfect light, fresh and easy spring dish!

Celebrate the new year as the French do with this delicious recipe for a traditional galette des rois!