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Where to find the best truffled Bresse chicken, onion soup and choucroute
Win brings number of guide’s top tier restaurants to five in UK and Ireland
Cow’s stomach and cuttlefish is a risky thing to put on the menu. But this chef can pull it off, says Tim Hayward
Where to go for the best quenelles, tripe and regional produce
Chefs offer diners tasting selection instead in the hope of reducing food waste
‘I recently felt that I had spent 12 hours in France, even though I hadn’t put a foot out of London’
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