La Chaiseronne was originally a family butcher's business making the direct link...
Blog of gourmets
Blog
Chipsenn: 100% French buckwheat (buckwheat) Breton galette chips, ideal as an aperitif,...
It was in 1895 that Louis Dufour, a chocolate pastry chef in the Chambéry region, ran...
A true Gascon knight of festive poultry, Xavier Abadie is both a breeder and a...
Bresse Chicken, larger than a pullet and a pullet, its flesh is firm and tasty.
In the 18th century, the ovens were fueled by wood and, of course, they did not yet...
Lobster oil, made on the island of Groix, is a specialty developed by the Groix et...
Since August 15, the cheesemakers have started making the famous raw milk winter...
The glory of this iconic piece of Southwestern cuisine is relatively recent. The piece...
This smoked and salted preparation of haddock delights connoisseurs.
In the heart of the Franche-Comté forests hide wild boars. So far nothing...
These anchovy fillets are caught in the spring in the Basque Country, and more...
If we had to remember something from Louis XI.
A masterpiece of French charcuterie.
A fat with surprising virtues: The taste is in the fat!
Sheep's milk cheese has been made for tens of centuries on the Larzac plateau. The...
From Ardèche, Bigorre, Auvergne, but also from Spain or Italy: raw ham is a must on the...
Born in the 13th century, Reblochon only really conquered French tables from the 1900s.
After the origin, the composition of #merguez is another controversial issue.
There is talk of a document mentioning a strapped cheese in 1280.