Chef Jean Imbert’s job is to make the new Dior restaurant the go-to dining spot for the fashion crowd. Here’s how he plans to do it.
Category: French Food (Cuisine)
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The Woman Behind Jean-Georges Vongerichten’s Empire
Sixty restaurants later, Lois Freedman is still the person that “always tells it how it is.”
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Quebec’s Charlevoix Region: A Food Lover’s Route of Local Farms and Flavors
An agro-tourism route through the Charlevoix region offers a hyperlocal bounty, charming towns and farms that preserve traditional methods of production.
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‘Yes, Chef,’ You Say? Restaurant Workers Have Feelings About That.
The phrase, which traces to 19th-century France, has become popular in casual conversation thanks to “The Bear,” and offers a lens into shifting hierarchies in kitchens.
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How a Classic French Dish Is Squeezed by Lingering Inflation
Businesses across Europe, including restaurants in Paris that make the dish, are being squeezed by sticky inflation.
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Specialty Coffee Shops and Parisian Cafes
The city’s traditional cafes and bistros are staking out their cultural territory in an emerging duel against highly caffeinated upstarts serving up latte art.
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The Queer Book Shops Opening Across the Country
Plus: a stylist’s new fragrance line, a sophisticated stationery box and more recommendations from T Magazine.
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What to Do, Eat and See in Paris
Heading to France’s capital for the Olympics, or after the crowds have thinned? A travel editor picks some recent Paris stories to help plan your trip.
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An Insider’s Guide to the Most Mouthwatering Bakeries in Paris
By employing creative techniques, cross-cultural flavors and heirloom grains, these six Parisian boulangeries will satisfy your cravings for the crustiest baguettes, the airiest brioches and the flakiest viennoiseries.
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Biking Through Southern France, and History
The Canal du Midi traverses the Occitanie region and gives cyclists of all skill levels access to parts of France that are rich in lore, yet sometimes passed over by visitors.
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5 Bold New Restaurants to Try in Brussels
Exciting young chefs wielding a palette of spices from places like Korea, Latin America and Morocco are turning the capital of Europe into a culinary upstart.