Chefs Thomas Keller, Daniel Boulud, Emeril Lagasse and Jerome Bocuse worked the room, posing for photos and sharing stories, ...

Cheese counters that seem to go on for ever, patisseries with macaroons in all the colours under the sun, huge stalls teeming ...

Emeril Lagasse soon joined them too, along with Jérôme Bocuse, the chef who continues the legacy of his father Paul Bocuse, the revered godfather of modern French cuisine. One part of that ...

Pot-au-feu is a French classic, a one-pot wonder, a dish of meat simmered over many hours with vegetables and a bouquet garni ...

The Free Press will reveal its 2025 Restaurant of the Year and Top 10 New Restaurants and Dining Experiences next week. In ...

Alain Ducasse uses only beef; Auguste Escoffier recommends beef, and the necks, wings and gizzards of unspecified fowl; Joel Robuchon opts for beef, veal, chicken and duck; while Paul Bocuse is a ...

Elliot Hashtroudi’s proper French bistro offers up pâté en croûte, whole animal butchery and Pierre Koffmann’s favourite ...

Culinary mastermind Damian Manfré keeps one eye on the traditions of the past and another eye on the innovations of the future.

A recent survey has unveiled the French regions home to France's best gastronomy, according to French people themselves.