It was a real gift. One dish we often spoke about during that week was Coq Au Vin, the classic French dish. Eliane said she enjoyed it with white wine and the pressure cooker. My ears were ...

French cuisine has a reputation for being meat- and dairy-heavy, but that doesn’t mean you have to miss out on the country’s ...

Fry the lardons in a large frying pan over a low heat for 10 minutes until crisp, golden and the fat has run from the meat. Remove from the pan and tip most of the fat into a heatproof bowl.