Gastronomic idiocies describing our various states and character traits pepper the...
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Fat, double fat? Oh no!
Before Auvergne blue cheese was Roquefort.
The history of French cuisine is linked to the history of sauces because no other...
This unsavory part of beef has been eaten since the dawn of time.
With its brotherhood and its fair which is held every year, the town of Rambervillers,...
A date circulates for the creation of beef-miroton: 1724, in Auvergne. However, it is...
The story of the creation of this pastry is quite surprising and demonstrates, once...
This magnificent dish, which is among the favorite dishes of the French, was originally...
They are also called crepes parmentières.
Alexandre-Etienne Choron, whose name has gone down in history for having invented the...
This is a dish born completely by accident.
Died on December 5, 1870, the famous writer left a remarkable work in his will
Saint-Nectaire is an Auvergne cheese born in the Middle Ages.
Endives or chicory were discovered in Brussels in 1830 during the Belgian revolution.
This breakfast and brunch star was born in New York in 1892 in a famous palace: the...
The British sovereign and his wife Queen Camilla, who will dine Wednesday evening in...
This little white bean is one of the great specialties of the Vendée.
A dish readily associated with American fast food, fried chicken is not from Uncle...
An iconic dish of English “gastronomy”, lamb with mint probably has its roots in...