Monday, 10 February 2020 Why the French GP is a perfect pitstop for the summer holidays | Large Job World-renowned…
The cassoulet (from Occitan “caçolet”) is a regional specialty of Languedoc, made from dried beans, generally white, and meat. Originally…
Retrouvez le REPLAY et l’ANALYSE faits par Campus-Channel de ce programme ici : QUESTIONS : 00:18 The Pitch 01:50 How…
Party Chateaux is an event planning agency, specialising in organising themed parties in French chateaux. Whether it’s the Mad Hatter’s…
Restaurant Al Mahara is a destination restaurant in the bustling city of Dubai. It is a truly exceptional restaurant in…
French African fusion chefs are combining their culinary traditions to offer foods that celebrate the richness of France’s blended heritage.…
Hello all, welcome to my food vlog of sorts. People always ask me what I cook for myself everyday, so…
Is the identity of French gastronomy changing? In the hands of these forward-thinking chefs, the canon of French food is…
Discover the video of La Soirée 2019! The FACCSF team was delighted to have you on November 8th at the…
Presenting Chef Mauro Colagreco, consultant at Sani Resort’s Water Restaurant. The Argentine-Italian chef has three Michelin stars, to mention just…
Duck and goose are part of the emblematic Southwest cuisine of France. These tasty birds can be cooked in so…
Some recipes just travel true centuries without loosing it’s popularity, that’s the case with “Boeuf en Daube”. Boeuf en Daube…