Food Travel Journals - Delights from Around the World

Potage Bourguignon (Burgundy Onion and Tomato Soup)

ALIX WILLEMEZ / 4 October 2026

This gentle soup pays tribute to the sweet onions of the Val de Saône, once a staple crop of the […]

ALIX WILLEMEZ / 2 October 2026

Named after the town of Pithiviers, this striking pastry consists of two rounds of puff pastry enclosing a rich almond

ALIX WILLEMEZ / 30 September 2026

Patranque comes from the Cantal region of Auvergne, a resourceful peasant dish designed to use up stale bread by melting

ALIX WILLEMEZ / 28 September 2026

This classic Corsican omelette pairs fresh brocciu cheese with fragrant mint — the softness of the cheese and the brightness

ALIX WILLEMEZ / 27 September 2026

Named after the medieval town of Sarlat in the Périgord region, these potatoes are sautéed slowly in duck fat until

ALIX WILLEMEZ / 25 September 2026

Figatellu is Corsica’s most famous charcuterie — a smoked pork sausage rich with liver, traditionally eaten fresh and pan-fried or

ALIX WILLEMEZ / 23 September 2026

Aligot comes from the Aubrac plateau, where legend says it was once served by monks to pilgrims walking the route

ALIX WILLEMEZ / 21 September 2026

Once the daily sustenance of Gascon farmers, Garbure is a substantial soup built around cabbage, root vegetables and duck confit,

ALIX WILLEMEZ / 20 September 2026

This golden potato galette is wonderfully simple: thinly sliced or grated potatoes pressed into a crisp cake, golden and crunchy

ALIX WILLEMEZ / 18 September 2026

Cheese fondue is the ultimate sociable winter dish from the French Alps — a shared pot of melted cheese and