What’s happening in the world of French cuisine today. The latest news about French food, chefs, restaurants, wine, spirits, blogs, recipes and more. var gaJsHost = (("https:" == document.location.protocol) ? "https://ssl." : "http://www."); document.write(unescape("%3Cscript src='" + gaJsHost + "google-analytics.com/ga.js' type='text/javascript'%3E%3C/script%3E")); try { var pageTracker = _gat._getTracker("UA-244426-13"); pageTracker._trackPageview(); } catch(err) {}Tumblr (3.0; @thefoodoffrance)http://thefoodoffrance.com/TheFoodOfFrancehttp://feedburner.google.com<img src="http://24.media.tumblr.com/tumblr_m02yjrpSvs1qz7yklo1_500.jpg"/><br/><br/><p>Stuffed tomato Antibes style by <strong class="username" id="yui_3_4_0_3_1330393934350_1618"><a href="http://www.flickr.com/photos/chezbasilic/" target="_blank">Chez Basilic</a></strong></p> <p><a href="http://feedads.g.doubleclick.net/~a/u9MLJ__hXFJ2Ea7Fumn4nOgQnbI/0/da"><img src="http://feedads.g.doubleclick.net/~a/u9MLJ__hXFJ2Ea7Fumn4nOgQnbI/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/u9MLJ__hXFJ2Ea7Fumn4nOgQnbI/1/da"><img src="http://feedads.g.doubleclick.net/~a/u9MLJ__hXFJ2Ea7Fumn4nOgQnbI/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/TheFoodOfFrance?a=kpFzuBOpTGo:iMcM1kuSNj0:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/TheFoodOfFrance?d=yIl2AUoC8zA" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/TheFoodOfFrance/~4/kpFzuBOpTGo" height="1" width="1"/>http://feedproxy.google.com/~r/TheFoodOfFrance/~3/kpFzuBOpTGo/18670120685http://thefoodoffrance.com/post/18670120685Sat, 03 Mar 2012 12:30:06 -0500Antibestomatohttp://thefoodoffrance.com/post/18670120685<img src="http://24.media.tumblr.com/tumblr_m02yh2Y2461qz7yklo1_500.jpg"/><br/><br/><p>Pot de creme by <strong class="username" id="yui_3_4_0_3_1330393845677_1269"><a href="http://www.flickr.com/photos/dustinchabert/" target="_blank">dustinchabert</a></strong></p> <p><a href="http://feedads.g.doubleclick.net/~a/KH-Vyu_wHEKdQp_oP7yRRxqqv24/0/da"><img src="http://feedads.g.doubleclick.net/~a/KH-Vyu_wHEKdQp_oP7yRRxqqv24/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/KH-Vyu_wHEKdQp_oP7yRRxqqv24/1/da"><img src="http://feedads.g.doubleclick.net/~a/KH-Vyu_wHEKdQp_oP7yRRxqqv24/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/TheFoodOfFrance?a=EDoPx0i7_Ds:TEUyikPbaYk:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/TheFoodOfFrance?d=yIl2AUoC8zA" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/TheFoodOfFrance/~4/EDoPx0i7_Ds" height="1" width="1"/>http://feedproxy.google.com/~r/TheFoodOfFrance/~3/EDoPx0i7_Ds/18611392899http://thefoodoffrance.com/post/18611392899Fri, 02 Mar 2012 12:30:05 -0500pot de cremehttp://thefoodoffrance.com/post/18611392899<img src="http://25.media.tumblr.com/tumblr_m02yekfbPu1qz7yklo1_500.jpg"/><br/><br/><p>Burrata ravioli by <strong class="username" id="yui_3_4_0_3_1330393751772_976"><a href="http://www.flickr.com/photos/eatingla/" target="_blank">EatingLA</a></strong></p> <p><a href="http://feedads.g.doubleclick.net/~a/QX7umUWG7ZZrLwYZb7v40b5P8_U/0/da"><img src="http://feedads.g.doubleclick.net/~a/QX7umUWG7ZZrLwYZb7v40b5P8_U/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/QX7umUWG7ZZrLwYZb7v40b5P8_U/1/da"><img src="http://feedads.g.doubleclick.net/~a/QX7umUWG7ZZrLwYZb7v40b5P8_U/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/TheFoodOfFrance?a=a__zvSKfzyc:Br3vyEmZK6g:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/TheFoodOfFrance?d=yIl2AUoC8zA" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/TheFoodOfFrance/~4/a__zvSKfzyc" height="1" width="1"/>http://feedproxy.google.com/~r/TheFoodOfFrance/~3/a__zvSKfzyc/18556363251http://thefoodoffrance.com/post/18556363251Thu, 01 Mar 2012 12:30:06 -0500burrata raviolihttp://thefoodoffrance.com/post/18556363251<img src="http://24.media.tumblr.com/tumblr_m02y9yIxQo1qz7yklo1_500.jpg"/><br/><br/><p>Bastide moustiers by <strong class="username" id="yui_3_4_0_3_1330393575244_2074"><a href="http://www.flickr.com/photos/tastytouring/" target="_blank">tastytouring</a></strong></p> <p><a href="http://feedads.g.doubleclick.net/~a/rOBZLUNalTvuD-pxsUcPQYp-_oc/0/da"><img src="http://feedads.g.doubleclick.net/~a/rOBZLUNalTvuD-pxsUcPQYp-_oc/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/rOBZLUNalTvuD-pxsUcPQYp-_oc/1/da"><img src="http://feedads.g.doubleclick.net/~a/rOBZLUNalTvuD-pxsUcPQYp-_oc/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/TheFoodOfFrance?a=zgRMfbTEzqg:QqRrARXBo9Y:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/TheFoodOfFrance?d=yIl2AUoC8zA" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/TheFoodOfFrance/~4/zgRMfbTEzqg" height="1" width="1"/>http://feedproxy.google.com/~r/TheFoodOfFrance/~3/zgRMfbTEzqg/18499559368http://thefoodoffrance.com/post/18499559368Wed, 29 Feb 2012 12:30:06 -0500radishcucumbertomatohttp://thefoodoffrance.com/post/18499559368<img src="http://24.media.tumblr.com/tumblr_m02y2uibmC1qz7yklo1_500.jpg"/><br/><br/><p>Poires au vin by Poivre, Zestes d’Orange et Vanille façon Alain Ducasse by <strong class="username" id="yui_3_4_0_3_1330393293164_2064"><a href="http://www.flickr.com/photos/marylise-doctrinal/" target="_blank">Mary.Do</a></strong></p> <p><a href="http://feedads.g.doubleclick.net/~a/u5jNWujAr5-shN4LcEN4hvlDDE4/0/da"><img src="http://feedads.g.doubleclick.net/~a/u5jNWujAr5-shN4LcEN4hvlDDE4/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/u5jNWujAr5-shN4LcEN4hvlDDE4/1/da"><img src="http://feedads.g.doubleclick.net/~a/u5jNWujAr5-shN4LcEN4hvlDDE4/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/TheFoodOfFrance?a=dGgYj0Vf7vE:zsWxMsTaGXY:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/TheFoodOfFrance?d=yIl2AUoC8zA" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/TheFoodOfFrance/~4/dGgYj0Vf7vE" height="1" width="1"/>http://feedproxy.google.com/~r/TheFoodOfFrance/~3/dGgYj0Vf7vE/18442633449http://thefoodoffrance.com/post/18442633449Tue, 28 Feb 2012 12:30:05 -0500alain ducassepearshttp://thefoodoffrance.com/post/18442633449<img src="http://25.media.tumblr.com/tumblr_m02xxoxaDT1qz7yklo1_500.jpg"/><br/><br/><p>Market in Aix by <strong class="username" id="yui_3_4_0_3_1330393115025_2288"><a href="http://www.flickr.com/photos/marcovdz/" target="_blank">marcovdz</a></strong></p> <p><a href="http://feedads.g.doubleclick.net/~a/QuaxuW7C2Xqprq_B9Y4129HxnwM/0/da"><img src="http://feedads.g.doubleclick.net/~a/QuaxuW7C2Xqprq_B9Y4129HxnwM/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/QuaxuW7C2Xqprq_B9Y4129HxnwM/1/da"><img src="http://feedads.g.doubleclick.net/~a/QuaxuW7C2Xqprq_B9Y4129HxnwM/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/TheFoodOfFrance?a=-LjoRgastRw:iNgWz6QnLbA:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/TheFoodOfFrance?d=yIl2AUoC8zA" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/TheFoodOfFrance/~4/-LjoRgastRw" height="1" width="1"/>http://feedproxy.google.com/~r/TheFoodOfFrance/~3/-LjoRgastRw/18411858245http://thefoodoffrance.com/post/18411858245Mon, 27 Feb 2012 20:39:24 -0500Aix en Provenceoliveshttp://thefoodoffrance.com/post/18411858245<a href="http://www.guardian.co.uk/world/2011/jul/19/france-outrage-germany-foie-gras-ban">French outrage as German food fair bans foie gras</a>: <p>Angry missives have flown between Paris and Berlin after the decision by organisers of a leading German food fair to ban the French delicacy, which is made from the liver of fattened geese or ducks.</p> <p><a href="http://feedads.g.doubleclick.net/~a/Bl_cEbOTLNyFwvDnCmvMy03U5zw/0/da"><img src="http://feedads.g.doubleclick.net/~a/Bl_cEbOTLNyFwvDnCmvMy03U5zw/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/Bl_cEbOTLNyFwvDnCmvMy03U5zw/1/da"><img src="http://feedads.g.doubleclick.net/~a/Bl_cEbOTLNyFwvDnCmvMy03U5zw/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/TheFoodOfFrance?a=QhwrNbr8u0M:IgqE5ENmzkE:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/TheFoodOfFrance?d=yIl2AUoC8zA" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/TheFoodOfFrance/~4/QhwrNbr8u0M" height="1" width="1"/>http://feedproxy.google.com/~r/TheFoodOfFrance/~3/QhwrNbr8u0M/7808646674http://thefoodoffrance.com/post/7808646674Tue, 19 Jul 2011 13:48:11 -0400http://thefoodoffrance.com/post/7808646674<a href="http://www.decanter.com/news/wine-news/528987/france-loses-us-market-share-but-is-most-discussed-online">France loses US market share but is most discussed online</a>: <p><span>France’s share of the US wine market has fallen significantly over the last year – but it is still generates the most online conversations of any country.</span></p> <p><a href="http://feedads.g.doubleclick.net/~a/9Kkz_SbNBnzjp1T23Mzpg_HUbV0/0/da"><img src="http://feedads.g.doubleclick.net/~a/9Kkz_SbNBnzjp1T23Mzpg_HUbV0/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/9Kkz_SbNBnzjp1T23Mzpg_HUbV0/1/da"><img src="http://feedads.g.doubleclick.net/~a/9Kkz_SbNBnzjp1T23Mzpg_HUbV0/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/TheFoodOfFrance?a=qVIJ68omVv4:nXi5dw5brZc:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/TheFoodOfFrance?d=yIl2AUoC8zA" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/TheFoodOfFrance/~4/qVIJ68omVv4" height="1" width="1"/>http://feedproxy.google.com/~r/TheFoodOfFrance/~3/qVIJ68omVv4/7607550930http://thefoodoffrance.com/post/7607550930Thu, 14 Jul 2011 03:48:59 -0400Twitterbuzzhttp://thefoodoffrance.com/post/7607550930<a href="http://tmagazine.blogs.nytimes.com/2011/05/03/let-them-eat-choux/">Let Them Eat Choux</a>: <p><span><a href="http://popelini.com/" target="_blank">Popelini</a>, the pastry shop Lauren Koumetz opened this month in Paris’s Marais neighborhood, is devoted exclusively to pate à choux, or cream puffs, the bite-size flavor shots that offer a sugar lover an alternative to France’s superstar macaron. On any given day, the choux are lined up in a half dozen flavors including dark chocolate, lemon praline, salted butter caramel, Madagascar vanilla and rose; some have an additional confit filling of passion fruit or raspberry. And then there’s the choux du jour, dreamed up by the pastry chef Alice Barday, which might be strawberry-litchi, Earl Grey tea, pear, or tiramisu, inspired by the Italian dessert with whipped cream, almonds and crunchy chocolate sprinkles.</span></p> <p><a href="http://feedads.g.doubleclick.net/~a/lugUVJD5rXOQ2yERrRYlJfi-EyQ/0/da"><img src="http://feedads.g.doubleclick.net/~a/lugUVJD5rXOQ2yERrRYlJfi-EyQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/lugUVJD5rXOQ2yERrRYlJfi-EyQ/1/da"><img src="http://feedads.g.doubleclick.net/~a/lugUVJD5rXOQ2yERrRYlJfi-EyQ/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/TheFoodOfFrance?a=iXMuhUYFIRA:9GEic2N_v-w:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/TheFoodOfFrance?d=yIl2AUoC8zA" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/TheFoodOfFrance/~4/iXMuhUYFIRA" height="1" width="1"/>http://feedproxy.google.com/~r/TheFoodOfFrance/~3/iXMuhUYFIRA/5165686953http://thefoodoffrance.com/post/5165686953Tue, 03 May 2011 14:42:37 -0400PopeliniParispate à chouxhttp://thefoodoffrance.com/post/5165686953<iframe width="400" height="243" src="http://www.youtube.com/embed/Eq7o6AOIXaI?wmode=transparent&autohide=1&egm=0&hd=1&iv_load_policy=3&modestbranding=1&rel=0&showinfo=0&showsearch=0" frameborder="0" allowfullscreen></iframe><br/><br/><p>Inaki Aizpitarte: Light and Shadow au Chateaubriand</p> <p><a href="http://feedads.g.doubleclick.net/~a/TTWk3uUbuMUi_56TA48qQJhhzYk/0/da"><img src="http://feedads.g.doubleclick.net/~a/TTWk3uUbuMUi_56TA48qQJhhzYk/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/TTWk3uUbuMUi_56TA48qQJhhzYk/1/da"><img src="http://feedads.g.doubleclick.net/~a/TTWk3uUbuMUi_56TA48qQJhhzYk/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/TheFoodOfFrance?a=hcBkUg6lPuU:VaEB6bsVqiI:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/TheFoodOfFrance?d=yIl2AUoC8zA" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/TheFoodOfFrance/~4/hcBkUg6lPuU" height="1" width="1"/>http://feedproxy.google.com/~r/TheFoodOfFrance/~3/hcBkUg6lPuU/5138420068http://thefoodoffrance.com/post/5138420068Mon, 02 May 2011 15:35:36 -0400Inaki AizpitarteChateaubriandhttp://thefoodoffrance.com/post/5138420068<img src="http://25.media.tumblr.com/tumblr_lkdkvjzmv21qz7yklo1_500.jpg"/><br/><br/><p>Foie Gras by <span><strong class="username"><a id="yui_3_3_0_1_13040155737792386" href="http://www.flickr.com/photos/cattardbezzina/" target="_blank">claude.attard.bezzina</a></strong></span></p> <p><a href="http://feedads.g.doubleclick.net/~a/paFy0RUArlJX26t1UIdvEFrTyyA/0/da"><img src="http://feedads.g.doubleclick.net/~a/paFy0RUArlJX26t1UIdvEFrTyyA/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/paFy0RUArlJX26t1UIdvEFrTyyA/1/da"><img src="http://feedads.g.doubleclick.net/~a/paFy0RUArlJX26t1UIdvEFrTyyA/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/TheFoodOfFrance?a=7EU-oXglMMY:BRraSk2jvOg:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/TheFoodOfFrance?d=yIl2AUoC8zA" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/TheFoodOfFrance/~4/7EU-oXglMMY" height="1" width="1"/>http://feedproxy.google.com/~r/TheFoodOfFrance/~3/7EU-oXglMMY/5016972925http://thefoodoffrance.com/post/5016972925Thu, 28 Apr 2011 14:33:19 -0400foie grashttp://thefoodoffrance.com/post/5016972925<img src="http://24.media.tumblr.com/tumblr_ljpr31NPZb1qz7yklo1_500.jpg"/><br/><br/><p>Le Pâtissier, Avignon by <span><strong class="username"><a id="yui_3_3_0_1_13029038493021840" href="http://www.flickr.com/photos/cattardbezzina/" target="_blank">claude.attard.bezzina</a></strong></span></p> <p><a href="http://feedads.g.doubleclick.net/~a/ZGpzwyEH6yez5DcRlf3OQ5bQ7Hs/0/da"><img src="http://feedads.g.doubleclick.net/~a/ZGpzwyEH6yez5DcRlf3OQ5bQ7Hs/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/ZGpzwyEH6yez5DcRlf3OQ5bQ7Hs/1/da"><img src="http://feedads.g.doubleclick.net/~a/ZGpzwyEH6yez5DcRlf3OQ5bQ7Hs/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/TheFoodOfFrance?a=pejI0gQTjs0:wJALjSLtdms:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/TheFoodOfFrance?d=yIl2AUoC8zA" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/TheFoodOfFrance/~4/pejI0gQTjs0" height="1" width="1"/>http://feedproxy.google.com/~r/TheFoodOfFrance/~3/pejI0gQTjs0/4958763131http://thefoodoffrance.com/post/4958763131Tue, 26 Apr 2011 12:30:05 -0400PatissierBoulangerAvignonhttp://thefoodoffrance.com/post/4958763131<img src="http://25.media.tumblr.com/tumblr_ljpqymsCP61qz7yklo1_500.jpg"/><br/><br/><p>Pierre Hermé’s Kouglof by <span><strong class="username"><a id="yui_3_3_0_1_13029036837282288" href="http://www.flickr.com/photos/dolcedanielle/" target="_blank">DolceDanielle</a></strong></span></p> <p><a href="http://feedads.g.doubleclick.net/~a/ur-XjKFOTQ03p6LuIzs7-0Y-lPU/0/da"><img src="http://feedads.g.doubleclick.net/~a/ur-XjKFOTQ03p6LuIzs7-0Y-lPU/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/ur-XjKFOTQ03p6LuIzs7-0Y-lPU/1/da"><img src="http://feedads.g.doubleclick.net/~a/ur-XjKFOTQ03p6LuIzs7-0Y-lPU/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/TheFoodOfFrance?a=HYKMooONUis:_m-WWtxArDA:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/TheFoodOfFrance?d=yIl2AUoC8zA" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/TheFoodOfFrance/~4/HYKMooONUis" height="1" width="1"/>http://feedproxy.google.com/~r/TheFoodOfFrance/~3/HYKMooONUis/4929491056http://thefoodoffrance.com/post/4929491056Mon, 25 Apr 2011 12:30:06 -0400pierre herméhttp://thefoodoffrance.com/post/4929491056<img src="http://24.media.tumblr.com/tumblr_ljpqv35RjN1qz7yklo1_500.jpg"/><br/><br/><p>Restaurant in the Latin Quarter by <span><strong class="username"><a id="yui_3_3_0_1_13029035836811827" href="http://www.flickr.com/photos/10909491@N06/" target="_blank">roy_mac_an_iarla</a></strong></span></p> <p><a href="http://feedads.g.doubleclick.net/~a/rWVvIZ0H25SR5Lx0n3PTCvw8-P4/0/da"><img src="http://feedads.g.doubleclick.net/~a/rWVvIZ0H25SR5Lx0n3PTCvw8-P4/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/rWVvIZ0H25SR5Lx0n3PTCvw8-P4/1/da"><img src="http://feedads.g.doubleclick.net/~a/rWVvIZ0H25SR5Lx0n3PTCvw8-P4/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/TheFoodOfFrance?a=IDCVUtw8WIY:B2TIQcT3ZWk:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/TheFoodOfFrance?d=yIl2AUoC8zA" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/TheFoodOfFrance/~4/IDCVUtw8WIY" height="1" width="1"/>http://feedproxy.google.com/~r/TheFoodOfFrance/~3/IDCVUtw8WIY/4898771653http://thefoodoffrance.com/post/4898771653Sun, 24 Apr 2011 12:30:05 -0400Parishttp://thefoodoffrance.com/post/4898771653<img src="http://24.media.tumblr.com/tumblr_ljpqmciZnV1qz7yklo1_500.jpg"/><br/><br/><p><span>Farmers market in Cannes by </span><span><strong class="username"><a id="yui_3_3_0_1_13029032683832259" href="http://www.flickr.com/photos/splatworldwide/" target="_blank">Splat Worldwide</a></strong></span></p> <p><a href="http://feedads.g.doubleclick.net/~a/yqag-ezkW4ZuKPavDyTqxE6s2KE/0/da"><img src="http://feedads.g.doubleclick.net/~a/yqag-ezkW4ZuKPavDyTqxE6s2KE/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/yqag-ezkW4ZuKPavDyTqxE6s2KE/1/da"><img src="http://feedads.g.doubleclick.net/~a/yqag-ezkW4ZuKPavDyTqxE6s2KE/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/TheFoodOfFrance?a=hm550cEY5Zs:TrKv0v2JF-A:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/TheFoodOfFrance?d=yIl2AUoC8zA" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/TheFoodOfFrance/~4/hm550cEY5Zs" height="1" width="1"/>http://feedproxy.google.com/~r/TheFoodOfFrance/~3/hm550cEY5Zs/4868374170http://thefoodoffrance.com/post/4868374170Sat, 23 Apr 2011 12:30:06 -0400Canneshttp://thefoodoffrance.com/post/4868374170<img src="http://25.media.tumblr.com/tumblr_ljpqklcqOz1qz7yklo1_500.jpg"/><br/><br/><p>Scallops at Le Cosi in Cannes by <span><strong class="username"><a id="yui_3_3_0_1_13029031347361611" href="http://www.flickr.com/photos/splatworldwide/" target="_blank">Splat Worldwide</a></strong></span></p> <p><a href="http://feedads.g.doubleclick.net/~a/cVi-XCnKO3wpAmw_mo0GS689Pvc/0/da"><img src="http://feedads.g.doubleclick.net/~a/cVi-XCnKO3wpAmw_mo0GS689Pvc/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/cVi-XCnKO3wpAmw_mo0GS689Pvc/1/da"><img src="http://feedads.g.doubleclick.net/~a/cVi-XCnKO3wpAmw_mo0GS689Pvc/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/TheFoodOfFrance?a=bDb02RgH81Q:u5wTp20-6Vg:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/TheFoodOfFrance?d=yIl2AUoC8zA" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/TheFoodOfFrance/~4/bDb02RgH81Q" height="1" width="1"/>http://feedproxy.google.com/~r/TheFoodOfFrance/~3/bDb02RgH81Q/4838648504http://thefoodoffrance.com/post/4838648504Fri, 22 Apr 2011 12:31:05 -0400CannesLe Cosihttp://thefoodoffrance.com/post/4838648504<img src="http://24.media.tumblr.com/tumblr_ljpqg4FGjs1qz7yklo1_500.jpg"/><br/><br/><p>Enjoying a macaron by <span><a href="http://www.flickr.com/photos/36207436@N08" target="_blank">pearled</a></span></p> <p><a href="http://feedads.g.doubleclick.net/~a/ahvgXLpSgJ5msmOWxXRZok4RjB0/0/da"><img src="http://feedads.g.doubleclick.net/~a/ahvgXLpSgJ5msmOWxXRZok4RjB0/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/ahvgXLpSgJ5msmOWxXRZok4RjB0/1/da"><img src="http://feedads.g.doubleclick.net/~a/ahvgXLpSgJ5msmOWxXRZok4RjB0/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/TheFoodOfFrance?a=akXsJsINTn4:diNSNUclXsU:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/TheFoodOfFrance?d=yIl2AUoC8zA" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/TheFoodOfFrance/~4/akXsJsINTn4" height="1" width="1"/>http://feedproxy.google.com/~r/TheFoodOfFrance/~3/akXsJsINTn4/4808795429http://thefoodoffrance.com/post/4808795429Thu, 21 Apr 2011 12:30:05 -0400macaronhttp://thefoodoffrance.com/post/4808795429<img src="http://25.media.tumblr.com/tumblr_ljpqdwxVBa1qz7yklo1_500.jpg"/><br/><br/><p>Escargot by <span><a href="http://www.flickr.com/photos/18228804@N00/" target="_blank">Ramon2002</a></span></p> <p><a href="http://feedads.g.doubleclick.net/~a/w75U3qws-z54sDv84bLwcMK6o6o/0/da"><img src="http://feedads.g.doubleclick.net/~a/w75U3qws-z54sDv84bLwcMK6o6o/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/w75U3qws-z54sDv84bLwcMK6o6o/1/da"><img src="http://feedads.g.doubleclick.net/~a/w75U3qws-z54sDv84bLwcMK6o6o/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/TheFoodOfFrance?a=eGpPXOza-so:sH4pYAMxgYw:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/TheFoodOfFrance?d=yIl2AUoC8zA" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/TheFoodOfFrance/~4/eGpPXOza-so" height="1" width="1"/>http://feedproxy.google.com/~r/TheFoodOfFrance/~3/eGpPXOza-so/4779139705http://thefoodoffrance.com/post/4779139705Wed, 20 Apr 2011 12:30:06 -0400Escargothttp://thefoodoffrance.com/post/4779139705<img src="http://24.media.tumblr.com/tumblr_ljpq7kZepI1qz7yklo1_500.jpg"/><br/><br/><p>Plateau de fruits de mer by <span><strong class="username"><a id="yui_3_3_0_1_13029026916112818" href="http://www.flickr.com/photos/14664466@N00/" target="_blank">lil’pic</a></strong></span></p> <p><a href="http://feedads.g.doubleclick.net/~a/8PYuZ1RAZ5ptTDVO-v8Obj14JzY/0/da"><img src="http://feedads.g.doubleclick.net/~a/8PYuZ1RAZ5ptTDVO-v8Obj14JzY/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/8PYuZ1RAZ5ptTDVO-v8Obj14JzY/1/da"><img src="http://feedads.g.doubleclick.net/~a/8PYuZ1RAZ5ptTDVO-v8Obj14JzY/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/TheFoodOfFrance?a=5UrJtQjoEOM:NlwN5ay7wms:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/TheFoodOfFrance?d=yIl2AUoC8zA" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/TheFoodOfFrance/~4/5UrJtQjoEOM" height="1" width="1"/>http://feedproxy.google.com/~r/TheFoodOfFrance/~3/5UrJtQjoEOM/4749670666http://thefoodoffrance.com/post/4749670666Tue, 19 Apr 2011 12:30:05 -0400fruits de merhttp://thefoodoffrance.com/post/4749670666<a href="http://online.wsj.com/article/SB10001424052748704013604576248851955775980.html">Altar to French Cuisine Hungers for Funds</a>: <p><span>In November, after years of lobbying by chefs, academics and French President Nicolas Sarkozy, Unesco officially recognized the Gallic meal as an international treasure. The French pledged to construct a grand “Cité de la Gastronomie” to honor the achievement and immortalize culinary know-how.</span></p> <p><a href="http://feedads.g.doubleclick.net/~a/EZvUo-Hh7_iDInX9Zm7FhIQj19s/0/da"><img src="http://feedads.g.doubleclick.net/~a/EZvUo-Hh7_iDInX9Zm7FhIQj19s/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/EZvUo-Hh7_iDInX9Zm7FhIQj19s/1/da"><img src="http://feedads.g.doubleclick.net/~a/EZvUo-Hh7_iDInX9Zm7FhIQj19s/1/di" border="0" ismap="true"></img></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/TheFoodOfFrance?a=2AoiqjKtOK4:o2USh18O98k:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/TheFoodOfFrance?d=yIl2AUoC8zA" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/TheFoodOfFrance/~4/2AoiqjKtOK4" height="1" width="1"/>http://feedproxy.google.com/~r/TheFoodOfFrance/~3/2AoiqjKtOK4/4747928278http://thefoodoffrance.com/post/4747928278Tue, 19 Apr 2011 10:59:33 -0400http://thefoodoffrance.com/post/4747928278