The remarkable diversity of the wines of Beaujolais all comes down to terroir.
Mark Tubridy tells us the inspiration behind the C’est La Vie cocktail, the ingredient he thinks is underrated in drinks right now and the NYC bars that excite him most.
Olive oil producers from France, Italy and Spain recently joined in public conversation about early harvest oils. Lucky for us, we had a chance to taste and compare.
Though it probably seems like a natural to readers of this magazine, rarely does the French Embassy host food events. But next Monday they are, and it’s one to skip work for. No no, it’s not the world’s biggest round of Epoisses or a tasting of sparking cidre from Normandy (though we’d be down for both) but a day-long program investigating the intersection of food culture and health from French and American points of view.