Issue 183

Honey-Glazed Roast Pork with Apples

Honey-Glazed Roast Pork with Apples

By JEAN-FRANÇOIS GUILLOUET-HUARD
Kugelhopf

Kugelhopf

By CHRISTINE FERBER
Black Olive Tapenade Recipe

Black Olive Tapenade

By DAVID TANIS
Best French Fries Recipe, French Fry

The World’s Best French Fries

By SUZY PALATIN
Lulu's kitchen

Lulu Peyraud, the Cooking Queen of Provence

By DAVID TANIS
Apple and Armagnac Phyllo Pie

Apple and Armagnac Phyllo Pie (Tourtière Landaise)

By HÉLÈNE DARROZE
briarritz mussels herbed vinaigrette moules

Mussels with Herbed Vinaigrette (Moules Vinaigrette)

By HÉLÈNE DARROZE
Chartreuese mountains

A Meal to Remember: Lunch With Three Generations of Top French Chefs

By DAVID GELB
Bordeaux is France’s Next Great Food Destination

Bordeaux is France’s Next Great Food Destination

By ALEXANDER LOBRANO
Basque Pipérade with Seared Tuna Steaks

Biarritz and the Cuisine of the Sun

By SOPHIE BRICKMAN
China Fight Cocktail

French Aperitifs Need More Love

By MARI UYEHARA
Apples and Calvados are the King and Queen of Normandy

Apples and Calvados are the King and Queen of Normandy

By ADAM LEITH GOLLNER
The Incredible Kugelhopf of Christine Ferber

The Incredible Kugelhopf of Christine Ferber

By EDWARD BEHR
Baking With the Bread Whisperers of Paris

Baking With the Bread Whisperers of Paris

By ALEXANDER LOBRANO
The Man Who Changed How Paris Eats

The Man Who Changed How Paris Eats

By DORIE GREENSPAN
Chefs Daniel Boulud and Mathieu Viannay

Don’t Mess With the Food of Lyon

By ADAM SACHS

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