If Dinah Washington had ever recorded a song about stew in springtime, the first line would have to be, “What a difference a name makes.” Blanquette, navarin, ragout and fricassee are all stews but ...

This is the star of French ragout ! Some veal meat so tender and savoury, with all the herbs and flavors that makes French ...

A fresh spirit is blowing through the Paris dining scene. During a week spent eating my way through updated bistros and beguiling little restaurants from some of the city’s most lauded chefs, I found ...

Stage 7 – Livarot/Fougères: This classic French veal stew takes its name from the fact the meat is not browned prior to stewing, so the dish remains pale in colour. A little crème fraîche combined ...