Table & Foraging

Table & Foraging

The French 75: A Cocktail with a Kick

From Wartime Artillery to Parisian Elegance and American Prohibition

Table & Foraging

Raclette: The Cheese That Brings People Together

How a Funky Alpine Tradition Warms French Winters

Table & Foraging

Foie Gras Faux Pas: A French Holiday Staple

Ancient & Modern: the Rich History and Controversy food

Table & Foraging

France’s Wine Crisis: Changing Tastes, Changing Climate

As weather patterns shift and global competition rises, French wine faces an uncertain future, challenging its traditions and identity.

Table & Foraging

A French Approach to Leftovers: Tiny Fridges to Gourmet Bags

Cheesy French leftover recipes and tackling food waste with a touch of elegance

Table & Foraging

Nantes Cuisine: Muscadet, Mâche, and the Magic of Beurre Blanc

A bit About the Loire’s Coastal Bounty and Culinary Simplicity

Table & Foraging

Lentil Salad & Legacy: Preserving France’s Culinary Traditions

Ancient Traditions, Legal Protections, and Quirky Societies Keep Regional Foods Alive

Table & Foraging

Comforting Soups of Brittany: A Taste of Rustic Kig Ha Farz

Exploring the Heartwarming Flavors of Brittany's Traditional Meat & Buckwheat Stew

Table & Foraging

Cervelle de Canut: A Lyonnaise Classic with a Playful Twist

A tangy, herb-infused cheese spread to bring flavors of Lyonnaise countryside—and a little history—to your table

Table & Foraging

Cassoulet: From Peasant Dish to French Culinary Icon

How Prosper Montagné Transformed a Humble Stew into a Classic

Table & Foraging

Simplified Bouillabaisse for Cooks in a Rush

Affordable Ingredients, Authentic Flavors, and a Rich Broth

Table & Foraging

Alexandre Dumaine: The Introverted Master of French Haute Cuisine

How a Master Chef Quietly Shaped French Gastronomy Through Technique, Tradition, and a Legacy of Culinary Excellence