Eat me, I'm famous

Who's never dreamed of installing a smoking barbecue right outside their butcher's? 

Budget canteens offer invigorating, succulent traditional dishes. A tip: to find them, follow the men in suits and ties.

Francis Cardaillac, a former Michelin-starred chef in Provence, explains how to find, taste and cook with your favourite olive oil. 

Forget everything you know about pepper, its colour, its dryness, or its sneeze-inducing powder and enter the world of the Kampot pepper, a gourmet symbol and a sign of the Cambodian renaissance.

Hot chocolate so thick it seems to be leaning towards chocolate cream, freshly-made churros…this comforting concoction is worth delaying your shut-eye for a little while in the small hours. 

This Creole vinaigrette perfectly accompanies fish, crustaceans, grilled meats and even raw vegetables. A must!

The Halloween emblem can take many different culinary forms. Here is a selection of typical American pumpkin dishes. 

Just like every autumn (or fall), the pumpkin has sprouted up on the shelves of American supermarkets. A report on a trend which is based more on sales than gastronomy.

Do you grimace at the idea of eating dandelions or drinking grapefruit juice? That's a pity: you risk missing out on one of the pleasing particularities of Italian cuisine.

Après les avoir dédaignées pendant des siècles, les Australiens redécouvrent aujourd'hui les saveurs du bush.

Sad to say, but the answer is a resounding no. 

The world's largest producer of olive oil doesn't do light cuisine. There's a good reason why olive oil is sold in 5 liter cans in the supermarkets!