Meet the British chef who is making waves in French cuisine.
In the first of two articles about 'natural wine', Jonathan Hesford seeks to dispel a few myths about the movement
Saint-Péray, a sparkling wine that was enjoyed by Queen Victoria, Tsars and Jules Verne, is coming back more than a century after its vines were ravaged by disease
Why some wines can be stored for years, while others will taste like vinegar ... and why you should build your bottle collection slowly and carefully
Seaweed is the new superfood winning over consumers for both its health and ecological virtues.
A brief history of the increasingly popular moules de bouchot
It's not just because they are watertight and add flavour that oak barrels are so sought after in the wine business, Jonathan Hesford explains
THERE seem to be numerous names for stew in France – what is the difference, for example, between a daube, civet and ragoût? G.H.
Why unscrupulous wine makers may be tempted to blend their products with inferior grapes
La Poule au Pot in Paris has not changed its look since 1935 – and by staying open until dawn has become a celebrity hangout almost by accident. Gary Lee Kraut meets its busy owner over an onion soup at two in the morning
Sweets were first sold as an aid to digestion more than 190 years ago. Today, 1,500 tonnes of the confection are produced and sold in supermarkets, but the lozenges have still not lost their medicinal - or aristocratic - heritage
Viticulture is a weird form of farming. It is perhaps the only one where the grower tries to restrict the amount of fruit that his crop produces.
Michel et Augustin made their first products in their mothers’ kitchens, but found themselves meeting Starbucks’ CEO for coffee and cookies
Roussillon vigneron and winemaker Jonathan Hesford tells of his day in the vineyard... or, as often, the office
Buying a whole pig or lamb to eat may seem daunting but, as Claire Winterton discovers, it offers top-quality meat at a tasty price – and can feed a family for weeks
France exports €11.7billion of wine, with €143million of that going to the UK, its second largest export market after Germany. What impact will the UK leaving the EU have on the wine industry and on wine consumption in the UK?
The famous champignon de Paris is in abundance at this time of year – however the mushrooms are no longer grown in the capital but 300km away in Saumur, in the Loire valley.
If you go into a supermarket in the UK, the majority of wine bottles are sealed with screwcaps. In a supermarket in France there are very few. Why is this?
A Le Creuset cast-iron enamelled casserole dish is a prized kitchen possession. As the company behind them celebrates its 90th birthday, Jane Hanks finds out what makes them so special
Sometime from late March to mid-April the vines begin their annual growth.
Emily Commander meets one of the country’s last surviving producers, who still do all their picking by hand