France

Corniche

Where to Eat, Stay, and Shop in Marseille

By JULIA SAMMUT WITH BENJAMIN KEMPER (TRANSLATED BY EMMA RAMADAN)
Savory Cake

Is This Humble Dish France’s Best-Kept Culinary Secret?

By EMILY MONACO
Hibiscus-Poached Pear and Frangipane Tart Recipe

Hibiscus-Poached Pear and Frangipane Tart

By FATIMA KHAWAJA
Molten Chocolate Cake

You Don’t Have to Apologize for Loving This ’90s Dessert

By SHANE MITCHELL
France Bans Nitrites Lead

France Says Non To Nitrites—and the Country’s Meat Industry Is on Board

By CAITLIN GUNTHER
Jacques Pepin Father's Day

Jacques Pépin’s Daughter Never Wanted To Cook–Until She Started Working With Her Dad

By EDDIE KIM/MEL
Braised Green Peas with Egg Yolk

Jacques Pépin Is the Teacher and His Ultimate Apprentice is America

By STEPHANIE BURT
The Kitchen at Camont

How Learning to Butcher in France Made Me Rediscover Myself

By CAMAS DAVIS
Antoine Ricardou traveling between his branding and design firm in Paris and New York City.

The Unlikely Affineur: Cheesemaking in a Culture of Pandemic

By KAT CRADDOCK
Chef gives presentation at the Cité Internationale de la Gastonomie in Lyon this fall.

Lyon’s New ‘Cité Internationale de la Gastronomie’ Leaves Some Visitors Hungry

By BENJAMIN KEMPER
Windows on the World, 1976

Closing Time: 14 Restaurants That We Sorely Miss

By SAVEUR EDITORS
This French Melon Is Everything Cantaloupe Wishes It Could Be

This French Melon Is Everything Cantaloupe Wishes It Could Be

By REBEKAH PEPPLER
Snails are arranged on a grate for the grill.

Preserving Southern France’s Flame-Grilled Snail Tradition

By EMILY MONACO
Olive Spread with Figs (Tapenade Noir à la Figue)

To Market

By NIDHI CHAUAHRY
London, England

10 Memorable Food Trips to Expand Your Horizons

By SAVEUR EDITORS
Paris’ 11th arrondissement

Here’s Where to Eat Paris’ Best Cookies

By SARA LIEBERMAN

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