Blog
Techniques, ingredients and kitchen thinking, explained without the mystique.
Food & Cooking
How an abandoned Paris child became the chef to Talleyrand, the Prince Regent and the Rothschilds, organised French sauces into the first mother sauces and is still remembered as the world's first celebrity chef.
3 November 2026 · 7 min read
Food & Cooking
Who Auguste Escoffier was, how he and César Ritz changed hotel dining at the Savoy and the Carlton in London, why his brigade system and five mother sauces still run professional kitchens, and the dishes he created.
3 November 2026 · 7 min read
Food & Cooking
From Carême and Escoffier to Paul Bocuse, Joël Robuchon and Anne-Sophie Pic, the famous French chefs who defined fine dining, plus the French chefs who changed restaurants in Britain.
1 November 2026 · 8 min read
Food & Cooking
Slow churned ice cream is a lighter ice cream made with a cold, slow churning process that makes it taste richer than its fat content suggests. Here's how it works, how it differs from regular and double churned ice cream, and how to make silky ice cream at home.
30 October 2026 · 7 min read
Food & Cooking
A list of the most famous French dishes, region by region, from boeuf bourguignon and cassoulet to bouillabaisse and tartiflette, plus how a French meal is structured and what people in France eat day to day.
28 October 2026 · 8 min read
Food & Cooking
From crème brûlée and tarte tatin to clafoutis, îles flottantes and madeleines, a guide to the classic French desserts and sweets, with simple recipes for clafoutis, crème anglaise and crème brûlée.
28 October 2026 · 8 min read
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