#french-cuisine

#french-cuisine

Michelin Tyres was founded in 1889 in Clermont-Ferrand, Auvergne by the Michelin brothers. In 1900, looking for a way to boost their sales, they came up with an ingenious plan. Deducing that inspiring motorists to travel domestically equalled more customers in need of tyres, they brought out a motorist's guide to France, recommending hotels, sights and, most importantly, restaurants. The Michelin Guide was born. The first Michelin star was awarded in 1926.

Maison Harlem, located at 341 St Nicholas Ave, New York, NY, is a Black-owned culinary gem that melds French cuisine with the vibrant culture of Harlem, creating a unique dining experience.

Canned tuna is a versatile ingredient stored for ages that complements salads, casseroles, and notably, makes excellent sandwiches mixed with creamy mayonnaise.

Le Petit Village offered a portal into French charm, celebrating Southern France with dishes that conveyed a heartfelt nostalgia and culinary precision.

Petite Lil's offers a preview of a yet-to-open French restaurant in North Beach, featuring oysters, tinned fish, and a 32-ounce bone-in tomahawk served until 1am.

Shekoh Confections, a fine candy company based in San Francisco, focuses on creating bonbons inspired by Persian and French flavors, using high-quality Valrhona chocolate.

The 8th annual Bastille Day celebration at Rockridge Market Hall featured oysters, poached prawns, and various French delicacies, showcasing a vibrant culinary tradition.

The Rendez Vous, a little French bistro tucked in next to the BART tracks on Martin Luther King, Jr. Blvd., has officially shuttered, per an Instagram announcement.

On a warm Tuesday evening, every table was full and you could just make out the chef juggling pans through the window at the back.

"We definitely want to keep it affordable, but also want to be able to focus on quality and really hitting that nice neighborhood restaurant."

Fouquet's New York beautifully marries French elegance with the understated chic of Tribeca, offering guests a taste of Parisian luxury in Manhattan.

The Marlton Hotel in Greenwich Village now offers Margaux, a French restaurant led by chef Flossie Gilles, featuring authentic French dishes alongside popular New York favorites.

Bistros worldwide spread iconic French dishes, rooted in home cooking, making seasonal cooking accessible using fresh local produce from markets and gardens.

Glide through the revolving doors on 65th Street and enter a world where well-coiffed servers still set plates down in unison, and roast duck is carved and pressed tableside. Daniel has reinvented itself a few times, but its appeal remains the same: Here is a classic French restaurant where the food will always be careful and precise, the service is designed to charm and the whole experience will make you feel like a fabulous Upper East Side socialite. The famed chef and restaurateur Daniel Boulud, who runs several other restaurants in New York, still walks the dining room regularly, as if taking a victory lap around his most prized accomplishment.

If you're willing to explore different culinary horizons, crème anglaise is the sweet French sauce you should make to elevate your homemade pie.

Despite their culinary innovations and techniques, many high-end chefs share a love for the simplicity and tradition of French bistro cuisine, particularly steak frites.

Steak Diane, rich in history and culinary drama, combines elements of both nostalgia and dining theater, as chefs flambé the dish tableside with cognac.

"We have always been a very close mother-daughter duo and have encouraged, uplifted, and helped one another to build our dreams together."

Rushing the process is one of the biggest mistakes you can make when whipping up a crepe cake. Let your batter rest for optimal texture.

The secret is in infusing every layer of this pasta with more butter, cream and cheese than you would imagine needed, and then seasoning each one separately.

Traditional French onion soup has less cheese in France, where it's associated with Les Halles, favored by market workers, and evolved from a hearty, simpler form.

The butter brioche from Le Pain Quotidien disappointingly fails to meet expectations, presenting a dry and stale taste that masks any potential buttery sweetness.