France · Entrée

French Starters

The entrée section of the book: small French first courses that set the tone for dinner — artichokes marinated in good oil, oysters served hot, a terrine made a day ahead, and the two soups Provence and Paris argue over.

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Vibrant Markets

Marinated Artichokes

The topic is so exciting, and the memories are so vivid, that I don't even know where to start. In short, the weekly food markets in France (often on…

My Favourite Liqueur, Wine, Champagne and Punch

Hot Oysters

Every year, wine enthusiasts celebrate a major event – the arrival of the new Beaujolais harvest. This eagerly awaited occasion is joyfully celebrated…

Perhaps the Ultimate Delicacy

Foie Gras Terrine

Writing about pan-seared foie gras wasn't in my original plan. However, after experiencing National Foie Gras Week in France, I was captivated and…

French Club Challenges

Mini Quiches

The melodious preludes of Debussy resonate in my ears, complemented by the kind words of members of the local French community who relished my mini…

Legendary Soups

Easy Bouillabaisse

This isn't just any fish soup – it's a globally beloved delicacy that's a real showstopper at Marseille's waterfront restaurants. Picture this: a chef…

Legendary Soups

Onion Soup

Someone recently asked me for the ultimate onion soup recipe. Once you've tasted it, you're hooked for life, but you start noticing the finer details:…

Fascinating French Geography

Onion Confit

I'm about to do something I've refrained from for the past couple of years – compare the incomparable: the UK and France. We finally arrived in…