A creamy, runny cheese, a pleated rind like the Jura mountains, wrapped in a spruce strap.
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Avian flu struck in 2022 and since then, foie gras producers have faced a shortage of...
The origin of the village of Saint-Nectaire almost merges with that of Christianity....
Like the frog, it is part of our culinary heritage.
Every year, on the third Thursday of November, we celebrate the arrival of Beaujolais...
Tender and juicy meat, the Poularde raised in Bresse will delight you.
In the colors of France (white plumage, red crest and bluish legs), Bresse chickens...
We are in 1990. At a time when "Caprice des dieux" and "Chaussée aux moines" are...
Capon ''rolled'' has flesh that is tender, soft and has an exceptional flavour.
She was born at the beginning of April then evolves in the open air on the Bressanes...
La Fine de Claire Verte Label rouge is the favorite product of French people who like...
Fallen into disuse for a few years, the white pudding is back in force on our holiday...
They have become a culinary specialty of Lorraine.
Puff pastry of white pudding with onion and pear jam
Since the 11th century, the history of cheese in the Abondance Valley has been...
Christmas is fast approaching, and this is the perfect opportunity to tell you about a...
Very Gourmand takes you on a tour of France of the best foie gras. Come and discover...
Selles-sur-Cher is a village located at the crossroads of Touraine, Berry and Sologne.
Aligot is a specialty of Rouergue, and more precisely of Aubrac, in the north of Aveyron.
Soft, creamy and unctuous... Mont d'Or is THE cheese for gourmets!