French Cuisine

Discover which London neighbourhood is his favourite, plus plentiful restaurant recommendations from one of our greatest chefs.

A MICHELIN Guide Inspector reports back on one of London’s most talked-about restaurants, giving an expert’s view on just how good it is.

A perfectly roasted chicken with an irresistible aroma has always been the highlight of any gathering. Chefs Lanshu Chen and Raymond Fang of Le Côté LM share their secrets to mastering French roasted chicken(poulet rôti)—from picking the perfect chicken to stuffing tips and roasting dos and don’ts!

Take a closer look at one of the chef’s most popular French dishes.

This project introduces Tokyo through the lens of culinary figures and celebrities connected to the city. Try visiting these recommended cafés, bakeries and design museums, and you might discover an entirely new side of Tokyo. This time, we’ll bring you a selection of Tokyo destinations featuring a vibrant sense of French esprit.

In this series, we explore the basic stocks that every great cuisine is built on. First up: French Veal Bouillon.

Making French macarons is notoriously finicky, but here legendary pastry chef Pierre Hermé demystifies the steps for recreating his famed chewy, chocolatey cookies.

Veteran chef Daniel Boulud's French fine-dining spin on an American classic was the most expensive burger in the world when it was created 20 years ago — and is still a menu mainstay today.

The chef of L'Atelier de Joël Robuchon Taipei Florence Dalia shares her recipe for petit salé aux lentilles, a rustic dish from her childhood in France that's packed with flavour and nutrition.

This little herb packet adds flavourful French flair to stews, stocks and sauces.

Canapés, amuse-bouche, mignardises, petit four — all a fanciful part of the French fine dining experience. What are they, and how do you pronounce them?