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Cuisinez-vous le français? Learn French with Chef’s Recipes

It is not with nostalgia that the majority of Anglophones look back on the hours they spent learning French at school. As teenagers, we eagerly await the day when we will no longer be...

Winter Warmers, French Style: Trois Chèvres Mac & Cheese

Finally in receipt of my chèvre, courtesy of Goat Cheeses of France, the tangy Pico and some classic Crottin de Champcol, I needed to come up with a good recipe for them. Normally this just would have...

Book Reviews: A Cook’s Tour of France by Gabriel Gaté

A child of the Loire Valley, author Gabriel Gaté grew up learning culinary secrets from his grandmother and went on to be a renowned chef in Paris, before moving to Australia with his Melbourne-born...

Taste the Real St Tropez

Chef Nina Parker recalls her idyllic Riviera summers and shares three much-loved recipes.

Marseille Recipes: Gaspacho Soup with Provençal Tomatoes

In a recent visit to Marseille, I dined at the 1.13 Bar Lounge at the Hotel Mercure Centre Vieux Port, where I tasted the summery flavours of the Provençe region and the Mediterranean Sea. One such...

Reviewed: The Larousse Book of Bread by Éric Kayser

In the late 1990s, the French rediscovered pain, or so Éric Kayser claims in his bread-making bible, which boasts over 300 pages dedicated entirely to the craft’s methods, traditions and secrets. The result is...

How to Make 4-Hour Baguettes

A great recipe to warm up the cold winter days.

French Cheese Etiquette: Roquefort

When invited to a dinner party, take extra care when it comes to slicing "the king of cheeses"!

Recipes from l’École du Grand Chocolat Valrhona

Need an escape from the long, dark days of winter? What better way to cure the winter blues than chocolate… especially from Valrhona, the French chocolat that’s the preferred brand of top pastry chefs....

French Recipes: How to Make Crepes grand’mere / Classic Crêpes

2 eggs 3/4 c. flour 2 Tbsp. sugar 1 c. milk 1 Tbsp. brandy 1 Tbsp. butter, melted and cooled Beat eggs and add flour and sugar, with a little milk if paste is too thick. Add remaining milk, brandy...
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