Taste France Magazine - A pinch of French Touch in your kitchen | Taste France Magazine

Pulled Pork Sandwich

Pulled Pork Sandwich on French Baguette with Cornichon

This time we're not cutting corners—this is the real game! This pulled pork sandwich recipe will make more pulled pork than you’ll need, but who would be sad about that? Use the leftovers to make tacos, pork stew—whatever your heart desires, really.

Duck breast haricots verts

Roasted Long Island Duck Breast with Creamy French Chestnuts and Haricot Vert au Beurre

Final

Apple Roses Dessert

5 French Champagne Cocktail to Serve at Your Next Party

5 French Champagne Cocktail to Serve at Your Next Party

Maison Benjamin Signature Black Truffle and Comté Mac & Cheese

Black Truffle and Comté Mac And Cheese Maison Benjamin Signature

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Final

Apple Roses Dessert

Not truffle, but rather truffles!_Taste France Magazine

Not truffle, but rather truffles!

In search of Saint Nectaire cheese_Taste France Magazine

In search of Saint Nectaire cheese

Wirsing-Quiche

Savoy Cabbage Quiche With Crème Fraîche

Roscoff-onion-gravy

Roscoff Onion Gravy

Chesnut cream

Chestnut Cream Fondant

The essentials

Crème de marron

Chestnut cream

Champagne

Wine and Spirits

Champagne

Raclette

Raclette Cheese PGI

Pâté en Croûte

©La Cuisine de Géraldine

Pâté-Croûte World Championships

In honor of the 12th Pâté-Croûte World Championships, we take a fresh look at this wonderful slice of French heritage. Traditionally a veal and pork filling supplemented with poultry and/or game and wrapped in a shortcrust or puff pastry, it's an age-old dish with a global reputation…

Country Bread

Country Bread

Label Rouge Superior cooked ham

Label Rouge Superior cooked ham

See Recipe

Manchego toast

Avocado Toast With Limousin Apples, Manchego Cheese And Pine Honey

Bouchot-Muscheln gefüllt mit Kräutern, Lebkuchen und Emmentaler

Mussels Stuffed With Herbs Gingerbread And Emmental Cheese

Côte de Boeuf, mit Rotwein glasiert, Allerlei aus alten Gemüsesorten

Beef Ribs Glazed With Red Wine Assortment Of Heritage Vegetables

DE-RECIPE-lebkuchen-gratin-final

Gingerbread Gratin

DE-RECIPE-label-rouge-perlhuhn

Roasted Guinea Fowl With Fried Anions And Apricots

In search of Saint Nectaire cheese_Taste France Magazine

In search of Saint Nectaire cheese