What words come to mind when you think of French cuisine? Sophisticated? Traditional? Rich? These are excellent ways to describe exquisite and authentic French food.     But how about… spicy?    Spicy isn’t a word that’s synonymous with French cooking. But contrary to popular belief, there are many French dishes that excel…

    With its delicate sweetness and delightful crunch, pearl sugar is highly versatile and can be sprinkled on hot and cold treats of many kinds. Sourced from French producer Béghin-Say, our white pearl sugar will enhance your biscuits, brioches, cakes and desserts. Read on to find out how to use this simple, versatile ingredient…

The Basque region is known for its fiery flavours and beautiful landscapes. It’s also the home of Ederki. This traditional Basque producer dates back to 1942, but despite this long history, they’ve managed to keep things small and local. Today, the company employs just 19 people, all of whom are dedicated to passing on authentic…

France has a longstanding and well-earned reputation for its premium quality dairy products. It’s a reputation built through centuries and centuries of careful farming and meticulous production.     So why settle for anything less than true excellence? Since 1964, dairy lovers from around the world have been enjoying award-winning butters, cheeses, creams, and milks from…

French cuisine is synonymous with rich and meaty saucisson, beautifully spreadable rillettes, and thick slices of flavourful terrine. But don’t be fooled into thinking that’s all French food is about.     Believe it or not, even meat-loving France can produce vegan and vegetarian options with the best of them! So if you’re thinking of participating…

If you enjoy high-quality delicacies from the Middle East, then chances are, you’ve tried Feuilles de Brick before – although you might not know it! Many people treat this delicate, crispy pastry in the same way as filo – but its origins and traditional uses are in fact vastly different. A simple set of ingredients…

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…

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. Bring out the lamb…