Pork or veal, Troyes or Jargeau, andouillette sausage is the queen of bistro menus. Its...
Blog of gourmets
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Each season has its own cheese! If autumn is the ideal season to taste abundance, it...
The fresh tomme of this mountain cheese is essential to make a truffade, a traditional...
Pâté croute in Lyon, pâté en croute in Paris: in the catering department, the debate is...
Beaufort is a cheese made in #Savoie , with raw and whole milk, renowned for its...
Founded in the 1950s, the Association des amateurs d'andouillettes 5 A continues to...
Far from leaving our traditional cuisine, it comes straight from North Africa: Couscous...
Originally, this Isère cheese was made exclusively from goat's milk.
A preparation related to the quenelle is mentioned in De re culinaria by Apicius, a...
A sandwich, generously garnished with thin slices of beef, enthroned on the counter of...
A creamy, runny cheese, a pleated rind like the Jura mountains, wrapped in a spruce strap.
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...
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...