A guide to French wine regionsEach distinct region in France has its own style and grape varieties...
French winemakers in the dark over ‘ingredients’ labelsThe Conseil Interprofessionel du Vin de Bordeaux say ‘There are many questions which are still to be answered’
The French obsession with how long baguettes are baked forWhether ‘blanc’ or ‘bien cuite’, a baguette’s cooking time is an increasingly divisive topic for the French
Meet the French couple with a secret macarons recipeIt is believed that the macarons recipe originally came from Italy with Catherine de’ Medici
Pineau des Charentes becomes bartenders' secret weapon in cocktailsThanks to innovative French producers, this fortified wine is brushing off its dusty image and making a splash with mixologists
How winemakers in France combat the effects of climate changeVigneron Jonathan Hesford explains how he deals with more heat and less rain in the vineyard
What has been voted France’s favourite regional dish?Nine iconic regional dishes were on the shortlist, including the Breton buckwheat galette, cassoulet, bouillabaisse and more
Five things they don’t tell you about baguettes in FranceThe correct term for the ends and etiquette on eating it in the street, we guide you through some French bread essentials
French vineyard so steep workers use ropes is now on world top 12 listEverything is done by hand at the vineyard in Alsace - even harvesting by luge
Top French chef in hot water for adding cheese to quiche LorraineMichelin starred Philippe Etchebest says he likes cheese so why not, but purists insist ‘we must respect gastronomic heritage’
Producers stoic as French cheeses fail to make new global top 10 listFrance’s proud cheesemaking tradition peaked at just 13th with Reblochon, falling some way behind the dominant Italian classics and one Mexican favourite
French ‘cannot tell a good baguette anymore’ says bread historianBakers are in crisis as French people no longer have a taste for good bread and the problem starts in schools
What is the future of organic wine in France and do consumers care?Vigneron Jonathan Hesford explains the ‘behind-the-scenes’ issues facing vins biologiques producers
Five regional variations of French crêpes to discover on La ChandeleurFebruary 2 is the traditional day to eat crêpes in France
Why France’s alcohol-free cocktail boom is ‘not just a trend’We talk to industry professionals about the growing demand for fancy mocktails
Photos: Japan wins patisserie World Cup in Lyon, France secondPastry chefs for the teams had ten hours to come up with 42 desserts on the theme of climate change
French vineyard yields: it’s quality versus quantityVigneron Jonathan Hesford looks at why regulating grapes on a bunch is so crucial for French wine producers
The only cheese-makers in Ambert make mildest blue cheese in FranceThe creamy blue ‘Fourme d’Ambert’ is lovingly made by these third generation dairy farmers
France’s galette des rois: Six facts about this January 6 cakeEpiphany marks the occasion that the Three Kings brought their gifts to the baby Jesus. We look at how France celebrates with a special sweet treat
Andouille: Meet the makers who defend this gutsy French sausageIt takes five weeks and a lot of ‘know-how’ to make real andouille – we discover the process and the passion
RECIPES: real French charcuterie of rabbit rillettes, pork liver pâtéWe look at the history and techniques of pâtés, terrines, sausages and ‘farcis’ (stuffed dishes)
