french cuisine
Page 2
C’est chic
Overlooked for decades, ‘bouillons’ are enjoying a revival in Paris. We discover what is so special about these bustling restaurants that serve simple, homely food and pull up a chair to take a bite.
Francis Mallmann
The Argentine chef on early inspiration, youthful rebellion, meaty domination and the tyranny of interfering waiters.
Food & drink
A sharp chopping bowl and restaurants from London to Hong Kong (via Izmir).
Right track
Train station fare is often rushed and unreliable. Not so at this golden-age stop-off at Gare de Lyon.
Bread winners
It is integral to French identity but sales of bread are falling and eating habits are changing. We meet the flour-flecked folk offering crumbs of comfort with an artisanal approach.
The opener
We eye the future of branding and assess the sartorial statement of the ‘gilets jaunes’. First up: the influence of French words and how to bring people together through a love of good food.
Captive audience
Bruce Davidson, the Magnum photographer whose healthy curiosity led him to capture the civil-rights movement in the US, reveals his favourite French joint.
Food & drink
Tasmania’s toothsome produce, Toronto’s new food hall and a recipe not to be missed.
Flammekueche
Its origins may be ambiguous but ‘flammekueche’ is a certain crowd-pleaser. The happy accident can be salty or sweet and is perfect for sharing with a bottle of Alsace wine.
Olivier Royant
We meet ‘Paris Match’ editor in chief Olivier Royant at Café de l’Homme to talk journalism, James Ellroy and the joys of crêpes.
