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From pommes frites to dauphinois, this humble tuber is endlessly versatile, says chef Pierre Koffmann
One of the most delicate of French dishes looks set to be the dessert of the year in London
‘For the first time in its history, this dining room has an air of jollity about it and the potential to please’
‘It is the simplicity of the dish – rabbit, mustard, water and cream – that is especially beguiling’
The chef tells Natalie Whittle about his grandmother’s cooking - and what makes up a typical Gascon feast
Skylon’s head chef talks to Natalie Whittle about swearing in the kitchen and her mother’s special chocolate sauce
International Edition