Food historian Diana Kennedy reflects on her lifelong love affair with the country’s cuisine.
Leave the cheap knick-knacks behind and bring home a more useful souvenir — an appreciation for French cuisine.
For a quick dose of escapism, nothing beats Twitter. Our favorites to follow? Those that offer travel insights, foodie fodder and adventurous advice in 140 characters or less.
Meet the chef while he promotes his “Bouchon Bakery” cookbook —based on the bakery of the same name— across the country.