Long associated with France’s picturesque and rustic south-west corner, the rich delicacies of foie gras and game terrines are unlike anything else you’ll ever taste. Creamy, unctuous, and delicious spread over generous chunks of fresh baguette, sourdough or brioche, foies gras and terrines make the ultimate apéritif to start off your evening in style. …
There’s a legend associated with crêpes dentelle. The story goes that in 1886, in the Breton city of Quimper, a pastry chef called Marie-Catherine Cornic became distracted while cooking wafer-thin crêpes on the stove. One of her creations overcooked and became crispy, crunchy and caramelised. Undeterred, Mme Cornic simply rolled up the crispy crêpe and…
The hot red-pepper paste known as harissa is the fiery heart of North African cuisine. At BonneBouffe, we’re proud to bring you authentic harissa paste from leading Tunisian producer Le Phare du Cap Bon. The history of harissa The first thing to say about harissa is that there’s no single version of it. Whether you’re…
Founded in the historic port city of Marseille in 1945, fine Provençal creamery La Fermière was created with the express aim of bringing the very best local dairy products to the everyday consumer. In this post, we’ll get to know this iconic brand and explore the products we stock here at BonneBouffe. Sustainable packaging …
The French region of Franche-Comté, on the Swiss border, is perhaps most famous for its dairy tradition. From Emmental to Raclette to the eponymous Comté, its flavoursome Alpine cheeses are appreciated by foodies the world over. But Franche-Comté has another great jewel in its crown: the Morteau sausage. Read on to find out more about…
If you love to bake, then you know the importance of top-quality ingredients. Parisian producer Sainte Lucie was one of the first companies to import vanilla and spices to France from Madagascar back in the 1880s. Today, it’s a global brand that provides certified organic baking supplies to customers all over the world, while retaining…
If you know and love France, then you know that Easter is a major part of the cultural – and culinary – calendar. If you can’t make it across the Channel this year, we’ll show you how you can celebrate a real French Easter in the comfort of your own kitchen. …
The ancient city of Lyon, in the Auvergne-Rhône-Alpes region of France, is famous for its cuisine. From the classic Rosette de Lyon saucisson to satisfying dishes like quenelle de Lyon and saucisson brioché, Lyonnais cooking is known and loved throughout France – and all over the world. But it’s not all hearty, savoury flavours. The…
From a rich, complex soupe à l’oignon to the simplest sauce, onions, garlic and shallots are essential ingredients in French cuisine. And if you love cooking and eating authentic French food, why not make sure you have exactly the right ingredients? At BonneBouffe, we’re always working to bring you the best French produce, straight from…
The escargot – or edible land snail – is one of the most famous ingredients in French cuisine. It’s also one of the most misunderstood. Even committed Francophiles can be wary of cooking and eating something they’re used to seeing as a common garden pest. And aren’t they a bit… slimy? Far from it! Escargots…