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• Austerity Reaches France’s Presidential Wine Cellar

  François Hollande, a Socialist who has made a point of trying to be a “normal president,” will auction off 1,200 bottles, buy more modest vintages and return the savings. Read More... Posted Apr 30 2013, 03:16 PM by NYT > Dining & Wine Filed under: Alcoholic Beverages, Wines, France, Economic Conditions and Trends, Budgets and Budgeting, European Sovereign Debt Crisis (2010- ), Hollande, Francois

• Letter From Paris: White Asparagus, France’s Spring Treat

  Ignored in the United States, white asparagus gets its proper respect in France, where it is a herald of spring. Read More... Posted Apr 29 2013, 03:33 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, France, Asparagus, Michelin Group|MGDDF|other-OTC, Agriculture and Farming

• In France, White Trumps Green

  Hunting for white asparagus in France, where the vegetable is a revered sign of spring. Read More... Posted Apr 29 2013, 03:29 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, France, Asparagus, Agriculture and Farming

• Diner’s Journal Blog: In France, Where Brunch Is Au Courant

  Everything at Miss Terroir bore a hand-made pride of place, distinct in flavor and redolent of origins. It was as far from clichéd brunch fare as I could imagine. Read More... Posted Apr 12 2013, 02:05 PM by NYT > Dining & Wine Filed under: Restaurants, France

• A Maverick Dares to Offer Nontraditional French Produce

  In a country known for its food, breaking from agricultural traditions takes skill and persistence. And being cheerful doesn’t hurt. Read More... Posted Apr 09 2013, 02:21 PM by NYT > Dining & Wine Filed under: France, Vegetables, Gardens and Gardening, Bourdon, Baptiste

• Wine: Wine and Cheese as It Was Meant to Be

  Vin Jaune, with its distinctive flavor, is the pride of the Jura region of France. The wine, which exudes power and elegance, is also one of the few wines that can stand up properly to cheese. Read More... Posted Feb 15 2013, 06:38 AM by NYT > Dining & Wine Filed under: Wines, France

• Brooklyn Brewery Expands Into France

  Brooklyn Brewery’s strategy is to start small and offer its specialty beers in carefully chosen outlets in the wine-loving country. Read More... Posted Feb 13 2013, 05:21 PM by NYT > Dining & Wine Filed under: France, Brooklyn (NYC), Beer, Brooklyn Brewery, Heineken NV|HINKY|other-OTC, Anheuser-Busch InBev NV|BUD|NYSE

• Letter From Paris: Never Mind the Bocuse d’Or, Bring On the Caillette Contest

  In France, there are a lot of cooking contests, including one for the slightly flattened meatballs that are a specialty of the Ardèche region. Read More... Posted Feb 04 2013, 02:46 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, France, Michelin Group|MGDDF|other-OTC, Contests and Prizes, Chabran, Michel

• Wine: Strife Over Saint-Émilion Rankings Pit Upstarts vs. Aristocrats.

  Reclassification of the wines of this upstart region has ruined a fragile, four-year truce. Read More... Posted Jan 18 2013, 08:11 AM by NYT > Dining & Wine Filed under: Wines, France, Bordeaux (France), Parker, Robert B

• Wine: Rothschilds Take a Gamble on Spain's Rioja

  A branch of the family is expanding out of Bordeaux to tackle a classic European terroir. Read More... Posted Jan 04 2013, 06:56 AM by NYT > Dining & Wine Filed under: Wines, Spain, France, La Rioja (Spain)

• City Kitchen: Mastering a Vinaigrette Dressing

  To master the art of preparing salad, which is not really all that difficult, we should look to the French. The key to a great Gallic salad? A well-made vinaigrette dressing. Read More... Posted Dec 28 2012, 12:38 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Salad Dressings, France, Salads

• Wine: Degrees of Sweetness: Champagne's Pride

  Most producers hide the amount of sugar in their wines. Not these maisons. Read More... Posted Dec 21 2012, 06:44 AM by NYT > Dining & Wine Filed under: Wines, Champagne (Wine), France

• Diner’s Journal: Techniques to Up Your Holiday Baking

  You, too, can make a light pâte à choux, and learn how to handle a pastry bag. Read More... Posted Dec 07 2012, 04:21 PM by NYT > Dining & Wine Filed under: France, baking, Cooking, dessert, Breads/Baked Goods, David Tanis, pastry bag

• Wine: Burgundy Fans Have Reasons to Worry

  Aside from the most famous wines, Burgundy prices have remained stable, but now there are signs that this could change. Read More... Posted Nov 23 2012, 10:48 AM by NYT > Dining & Wine Filed under: Wines, France, Burgundy (France), Red Burgundy (Wine), White Burgundy (Wine)

• Diner’s Journal Blog: Forget the Martini; 007 Will Have the Wine

  Château Angélus, which has worked to raise its cachet, was elevated on Thursday to the highest of three "cru" ranks for fine Saint- Émilion wines. Read More... Posted Sep 10 2012, 04:05 PM by NYT > Dining & Wine Filed under: France, Red Wine