London’s two Michelin-starred Le Gavroche reopened for business just in time for Bastille Day. Head chef Michel Roux Jr. explains why, despite coronavirus and criticisms that French cuisine has ...

The show has revived an interest in British food, particularly that of the 1910s and 1920s, that could easily fall prey to stereotypes: Aspic! Haggis! Puddings!

Aspic, the cold dish made from fish or meat poured into a cold, rich stock, appeared on the world culinary stage at the beginning of the 19 th century thanks to the influence of the French.

"People used to do a lot of food that was for show," he says, recalling a cold salmon encased in aspic jelly at a 1970s wedding. In those days, however, "it was never delicious.

Paul Bocuse, the master chef who defined French cuisine for more than half a century and put it on tables around the world, a man who raised the profile of top chefs from invisible kitchen artists ...

In the food world, one of the biggest stories of the last 50 years has been the waning of French culinary authority, the end of a 300-year reign. In last year’s ranking of “The World’s Fifty ...