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A still-green chestnut burr on a branch, covered in many long spikes.Food and dining · Nov 6, 2026Chestnuts and ‘marrons’: the right fruit and the right kitchen techniquesUnder its shell, the chestnut is still a fresh, delicate fruit. Understanding the word ‘marron’, choosing your product and planning its preparation can prevent many mistakes, even before you turn on the oven.Croissants on white plates on a wooden table.Food and dining · Nov 1, 2026Award-winning croissants and galettes: what competitions reveal about laminationTwo bakers from Hauts-de-France have been recognised for their precision. Layers of butter, fermentation and consistency: the keys to a successful product go beyond appearance alone.Red and yellow apples in crates, illustrative photograph.Food and dining · Oct 27, 2026Tata Tatin: a Loiret beer combining caramelised apples and Scottish styleLa Riff brewery presents a Wee Heavy with caramelised apples and an ABV of 7%. This malt-rich style helps explain the comparison with the dessert, without prejudging how it tastes.Wine bottles stored horizontally in a metal rack. Illustrative photograph.Food and dining · Oct 27, 2026From vineyard to wine shop: how Hugo Boyer builds his adviceBefore recommending a bottle in Langon, Hugo Boyer worked in its production.Furniture, a clock, paintings and crockery in an antiques shop. Stock photograph.Art market · Oct 27, 2026At Châtelaillon-Plage, a fair for looking at objects before buying themA piece of furniture, a painting or a piece of crockery catches the eye first. Its period, provenance and attribution then call for precise questions.Sourdough bread with a flour-dusted crust, illustrative photograph from 2021Food and dining · Oct 21, 2026What fermentation changes on the plateBread, cheese or fava beans: research into fermentation connects practices, micro-organisms and the properties of food. The findings should be distinguished from the promises.Small cola spheres on a white spoon, an experiment in molecular gastronomy photographed in 2009.France · Oct 3, 2026Science at the tableUntil 12 October, France’s Fête de la science explores cooking, taste and food. Family experiments and a children’s podcast announced for 5 October.A chef’s hands carefully plating a dish in a kitchenFood and dining · Oct 1, 2026Restaurants must be clear about allergensAn appetising dish name does not tell you everything that goes into it. In Luxembourg, written information about allergens must be accessible and up to date.Colourful arrangement of fruit on a stall at São Paulo Municipal MarketFood and dining · Oct 1, 2026The organic logo alone does not tell you where your meal comes fromThe starry leaf indicates a certified method of production. To understand where the ingredients come from, you also need to read the accompanying wording.Golden textures and reflections in the glass of a jar photographed in macroFood and dining · Oct 1, 2026Food dates: two labels, two decisionsA date that has passed does not always mean the same thing. Guidance from the ALVA and EFSA on reading the packaging before deciding.Clusters of purple grapes on a vine, photographed close up.Travel · Oct 1, 2026In Moselle, wine becomes a gateway to an entire regionHiking, heritage and wine culture come together in the tourism strategy presented in September. In Ehnen, the Wäinhaus is preparing for a phased opening, the details of which remain to be confirmed.