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Seafood
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Revisited French Classics
Bouchot Mussels, Morteau sausage PGI and Isigny crème fraîche PDO
Seafood
Réunion Toothfish
French Classics
Carpaccio of Scallops with Passion Fruit and Lime
French Classics
Prawns flambéed with Cognac PDO
Street Food
Lobster roll
French Classics
French Trout in Papillote
Seafood
Breton Blue Lobster
Salmon Fillets en Papillote
Oysters Pancakes
Oysters au gratin with streaky bacon
Mix & Match
Scallop Po’boys
MEET THE MAKERS
Anchovies from Collioure: The Power of Tradition!
MEET THE MAKERS
Anchovies from Collioure: The Power of Tradition!
Monkfish Tartare And Pickled Plums
In partnership with
IGP Pays d'Oc
GREEN LINES
Green lines: In Praise Of Sustainable Fishing
THE FRENCH PANTRY
The Art of Eating Oysters in France
Mix & Match
Crab Croquettes by Byron Talbott
Halibut Meunière with Preserved Lemon Sauce
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The 5 Major Differences Between Aperitif and Digestif
Highlights
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The Ultimate Guide to Valentine's Day Cooking
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The Ultimate Guide to Christmas Cooking
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A Beginner's Guide To French Cheese
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A Beginner's Guide To French Wine
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Our Best French Picnic Ideas
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Our Favorite Summer Fruit Recipes
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