Taste France Magazine UK

3 Essential Tips for Successful Mayonnaise

This cold dressing made with emulsified oil is one of the best-known sauces in French cooking! Still, when it comes to whipping some up to go with boiled eggs, crudités or cold fish for example, it pays to know what you're doing…

Wine

Amelia Singer for Vin De France Wines

45 min

RECIPE

Tomato and tapenade tart

FEATURE STORY

In Sisteron, Provence, lamb is fit as a fiddle

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RECIPE

Summer Bean Salad with Buttermilk Dressing and Sea Salt

The essentials

Sweet products

Apéritif Gets a Twist in the Time of Social Distancing

It’s the end of the day in France, which can only mean one thing: it’s l’heure de l’apéritif, a pre-dinner drinking tradition that has remained a pillar of French culture for generations. But with COVID-19 keeping people at home and the usual gathering places tightly shut, the ritual needed to adapt to the times.

FACTS

France was the first country in the world to ban supermarkets from throwing away or destroying unsold food.

Label Rouge

The Label rouge is a French quality label that applies to products that have been produced or prepared in a way that ensures a superior quality over other similar products.

Traditional Speciality Guaranteed (TSG)

This label is granted to products made using a traditional recipe or production method.

Protected designation of origin (PDO)

For a product to be granted the Protected Designation of Origin label, every stage of its production, processing and preparation must take place in the same particular region.