The chef had reportedly killed and eaten at least two dogs
A French chef was arrested for allegedly cooking and eating at least two dogs.
Dog meat is a delicacy in some places, but Paris is not one of them, as one French chef discovered recently when he was arrested for slaughtering and cooking dogs at his apartment.
According to The Local, the 25-year-old suspect worked as a chef in the suburbs of Paris. The caretaker of the man’s apartment complex notified police when he discovered the mutilated body of a German shepherd in the trash, and later a border collie was discovered in the same state. Police say autopsies of the border collie revealed it was slaughtered for food.
“The autopsy leaves little doubt as to the reason for the cuts,” said Stéphane Lamart, President of the French animal rights association. "Someone who wantonly attacks a dog doesn't do it like that.”
Police found the dogs’ previous owners thanks to microchips in the dogs’ bodies. One owner told police she had sold the pet to a man on the Internet.
Eating dog meat is not illegal in France, but there are strict regulations covering how and where animals are slaughtered for food. The chef faces charges of animal cruelty and is currently being held at a psychiatric hospital.
Fun French: Jacques Pepin’s Curly Dogs
World-renowned French chef Jacques Pepin is a culinary authority, TV host and cookbook author many, many times over. His most recent book, A Grandfather’s Lessons, is filled with the simple comfort food he’s prepared for his granddaughter — the kind he loves to cook with friends and family. The best part of all? You don’t need a classical culinary education to pull off any of these recipes. Jacques Pepin’s curly dogs aren’t fancy, they’re friendly!
This dish goes back to my days of working at the Howard Johnson Commissary in Queens Village. The commissary turned out tons of hot dogs, among many other products, and I had fun pre- paring them in unconventional ways: sliced in stew with beans or in soups, in salads with a mustard sauce, or with cabbage. I do not remember exactly how we invented the “curly dog.” It involved cutting the hot dogs in such a way that they curled as they cooked. Each dog is cut halfway through lengthwise and then with about 12 crosswise slits, so when it cooks in a skillet, it curls into a “dented” wheel. I knew Shorey would enjoy making curly dogs with me.
The relish I serve with the dogs is a bit tart and uses dill pickles because Shorey loves it that way. I like pork and beef hot dogs, but any hot dogs will do. Only one hamburger bun is used for both the hot dogs, half a bun for each curly dog to sit on, and the centers are filled with the relish.
Agents of both the Food Safety and Inspection Service (FSIS) and the USDA’s Animal and Plant Health Inspection Service (APHIS) accompanied the police officers who searched “White Lotus Royal Buffet“, looking for dog meat.
Large quantities of dog meat were found on the site and taken to a forensic lab to be analyzed.
According to the NYPD spokesman, Captain Fred Jameson, the owner of the restaurant, Tengdo Hueng, admitted snatching dogs from the area with his 16-year old son and killing them for meat.
“We have found the remains of at least six different dogs, and three of them correspond to dogs that were reported stolen over the last two weeks.”
For more than a year, most telephone posts in the neighborhood have been covered with posters of various missing dogs.
Stray dogs have been disappearing for years in the Chinatown and Little Italy area of Manhattan, but pet dogs have also been disappearing since January 2016.
A total of 12 dogs were reported missing on January 27, on the day before the Chinese New Year celebration.
More animals went missing over the next months, and rumors of a “serial dog killer” began circulating in Southern Manhattan.
According to the Humane Society of New York, more than 150 dogs have disappeared within a 1-mile radius of the restaurant in 2016 and almost 100 in the first months of 2017.
According to police, the accused and his son hunted dogs with nets, lassos, and crude spears, and could have killed hundreds of dogs.
The NYPD believes the restaurant owner has been killing and cooking abandoned animals for years but had to begin snatching dogs directly from their owners’ backyards when his business expanded.
Despite this large quantity of missing animals, the police have only been able to charge Mr. Hueng with the killing of 11 animals.
He now faces a total of 47 criminal charges and a maximum of 95 years in prison. He should appear in court in June.
Jacques DeNoiret had previously won many prestigious awards in his decade-long ownership of restaurant Le Gallion, including a coveted Michelin three-star rating.
The restaurant situated in Annecy, in the Haute-Savoie area of France, which borders Switzerland and Italy, had reached enviable status for its creme souffle, which gastronomes from around the world would travel to just for a taste of the high-end dessert.
“After laboratory analysis of the creme souffle, Mr. DeNoiret was forced to admit that the secret ingredient he used was human semen from one of his employees” attorney Luc Rochelle, of the firm Lacasse & Pilfroy, told reporters.
Attorney Luc Rochelle, of the firm Lacasse & Pilfroy representing the 37 plaintiffs in the class-action lawsuit, discovered through laboratory analysis that the secret ingredient of the famously renowned Le Gallion dessert was in fact, human semen.
“My employee from which we procured the special ingredient did not tell me that he had contracted herpes and syphilis and has since been fired,” chef Jacques DeNoiret admitted after the truth was exposed to the media.
Chef DeNoiret was also forced to admit that he paid his employees bonuses at work for their production of semen which amounted up to two liters certain days.
“You would masturbate in a cup which you then brought to the chef who would then weigh it in front of you and pay you a bonus at the end of the week,” one former employee told reporters under the guise of anonymity.
Employees were also encouraged to collect and refrigerate semen at home and even to bring in their used condoms filled with the coveted spermatozoids.
Chef DeNoiret has since offered public apologies to those who had contracted genital herpes and possibly syphilis but still criticized the taboo over sperm describing it as an “extraordinary culinary ingredient” which has “much to offer modern cuisine with its atypical aromas and unique flavor.”
Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
Sara Moulton Cooks at Home
Sara’s Secrets for Weeknight Meals
Sara Moulton’s Everyday Family Dinners
From April 22nd to 29th “Cherry Bombe” magazine sponsored The Julia Jubilee.
Cherry Bombe magazine celebrated the life and legacy of Julia Child from April 22nd to 29th as part of a special virtual conference. The tribute, in conjunction with the Julia Child Foundation, included a whole issue of Cherry Bombe about Julia as well as a JC festival online. Learn more…
Restoring my Mom’s childhood dollhouse.
A little while back I posted on Facebook and Instagram about my latest art project: the restoration of my Mom’s childhood dollhouse discovered in the attic at the family farm. At the time I noted that I was relieved not to find a family of chipmunks inside as the farm attic…
Check out my interview on Heritage Radio’s “Inside Julia’s Kitchen.”
I did an interview with the Julia Child Foundation for the show "Inside Julia’s Kitchen" on the Heritage Radio Network. We talked about what JC would have done during coronavirus times, among many other things.
The Jacques Pepin Foundation annual fundraiser was May 14.
The Jacques Pepin Foundation has been very busy this spring. Their principle, annual fundraiser, “A Night with Jacques and Claudine Pepin” was virtual this year on Friday May 14. The hour-long Zoom event offered culinary technique demonstrations and a lot of entertainment from the father-daughter duo! You can learn more…
Chef Rick Bayless, has started an online class you should sign up!
I bet you could use a few quick Mexican cooking classes. My buddy, Chef Rick Bayless, one of the best teachers on the planet, has started an online video subscription as a way to raise money to pay his workers. More details here.
On Easter Sunday, I splurged on oysters for the family and found just the right platter to put them on.
Last Sunday, Easter, I splurged on oysters for the family and am so proud of myself for finding just the right platter to put them on: I dusted off some artichoke plates I use maybe once or twice a year (artichokes are expensive! but then again so are oysters…) Anyway,…
Here is the opportunity for the home cook to enjoy the same quality produce restaurants buy.
The Chefs Garden in Huron, Ohio, has been supplying chefs around the country with delicious produce for many years. Now founder Lee Jones is offering his special produce delivered to your door.
If you want an entertaining distraction from these crazy times, here’s Julia Child doing her first ever cooking episode.
In December I went to Washington to contribute to a PBS series about Julia Child. If you want an entertaining distraction from these crazy times, please watch this video. It is about Julia doing her first ever cooking episode – Boeuf Bourguignon – with commentary by me and Carla Hall…
I have a chapter in a new book,”One Last Lunch.” It is the perfect read for right now.
Erica Heller asked 48 people to imagine a lunch with someone they had lost. The premise – If you could have one last lunch – maybe there was something you wanted to ask or say. I chose Julia. But there are many fascinating stories in there from across the board.…
Remembering the Del Rio and the Det Burger, the perfect recipe for these trying times.
Here I am with some buddies outside the Del Rio, the bar where we worked in the mid seventies. Right now, it reminds me of a very peaceful uncomplicated time in my life. The Del Rio was famous for (among many things) – the Det Burger, the perfect recipe for these trying times.
Membership to the Jacques Pepin Foundation is the best gift you can buy for the foodie in your life.
What is the best gift you can buy for the foodie in your life? Membership to the Jacques Pepin Foundation (starting at $40 a year)! Not only will the membership support the foundation’s mission which is to support free culinary and life skills training to individuals in desperate need, but also your foodie…
On Sunday, June 7th, I returned to Beat Bobby Flay as a Judge!
On Sunday, June 7th, 2020, I was one of the Judges on Beat Bobby Flay along with Michael Psilakis and Jeremy Salamon. The Show, Episode 2 of Season 25, was called “Gives You Goosebumps,” and the star ingredient gives everyone goosebumps, including Chopped’s Scott Conant and comedic actress Cheri Oteri.
Chefs from around the country comment on episodes of “The French Chef.”
Julia Child was one of the funniest people I ever spent time with, and now, when you really need some fun in your life, PBS has produced a new series starring the grand lady, called “Dishing with Julia.” They invited chefs around the country to view episodes of “The French Chef” and comment on them.
I'm cooking with Ming again on Season 17 of his show, Simply Ming.
I'm cooking with my friend Ming Tsai again on Season 17 of his show, Simply Ming. That guy has more energy than a room full of kindergarteners! The show airs on @WGBH. I hope you check it out. Here's a preview. Here's a link to my episode.
I did a dinner at “Cooking by the Book” in NYC and they reviewed my “Home Cooking 101" on their website. You can read it here.
Did a New York Women’s Culinary Alliance dinner at “Cooking by the Book,” a great culinary space in downtown New York City, and they wrote a very nice review of my most recent book “Home Cooking 101.”
Here is my column from the Spring 2020 edition of the U of M magazine
In my column in the Spring 2020 edition of the University of Michigan alumni magazine I happily share a list of small, go-to gadgets—complete with recommendations on where to find them online. They'll change your culinary life. You can find it here.
Learn more about the movie "A Fine Line" here.
“A Fine Line” opens with the quote, “It is easier for a woman to become a CEO than a Head Chef” and tells the story of women chefs who have succeeded in the male dominated industry. Learn more here.
Although this year's Jacques Pépin Foundation Benefit Dinner was cancelled their critical work for the food industry goes on.
While the Annual Dinner for the JPF was cancelled, the Foundation’s mission to provide accessible culinary education to individuals with few educational opportunities continues. Learn more here.
I was interviewed by Rozanne Gold on her podcast, “One Woman Kitchen.”
I was interviewed by Rozanne Gold on her podcast, “One Woman Kitchen.” You can find the podcast here. You can learn more about Rozanne on her Instagram page — @rozannegold.
My good friend and mentor, Jean Anderson, has published a new book. Learn more here.
During my visits with Jean to North Carolina potteries, I bought several pieces of pottery but never focused on all their possible uses until I read this book.
You'll find my interview with the KLCS.org website here.
When I was interviewed for the KLCS.org website we spoke about my work with Julia Child and my PBS show, “Sara’s Weeknight Meals,” which premiered it’s 9th Season in September 2019. Check here to find the interview.
My Spring 2019 column for the U of M alumni magazine focuses on how to enjoy more veggies.
As local vegetables appear in markets, it is a great time to add more to your diet. Here are some ideas.
People who saw these unusual tomatoes featured on my show when I was in Madremanya, near Barcelona, Spain have been reaching out like crazy to find out where they can get them, or the seeds to grow them, in the US.
I was one of five Culinary Institute of America Graduates to receive their Augie award in April of 2018.
Created by the CIA in tribute to famed French chef Auguste Escoffier, the Augies recognize the achievement of chefs, entrepreneurs, and other food visionaries.
News: Remembering my Mother and our connection through food
I was interviewed by Jillian Kramer for a Mother’s Day Story that appears on Food and Wine.com. You can read it here. “Even though I lost my mom about five years ago, it’s food that most reliably connects me to her today.”
Read my Huffington Post interview about Sexual Harassment.
Here’s the link to my Huffington Post interview about Sexual Harassment.
On the anniversary of Julia Child's birthday, I was interviewed on "The Connected Table Live."
In August of 2018 I was interviewed by hosts Melanie Young and David Ransom on their radio show, "The Connected Table Live." We talked about my career and my experiences with Julia Child, as August 15th was the anniversary of her birthday.
I was honored to be included in Food & Wine’s article on International Women’s Day.
I'm always in awe of the work done by the inspiring female chefs of today, and I look forward to seeing what the female chefs of the future will accomplish.
Here's my first quarterly column for the University of Michigan Alumni Magazine.
I have started writing a quarterly column for the University of Michigan alumni magazine. Here is the first article.
News: "Home Cooking 101" right on trend as the New York Times shows more home-cooked meals in America.
A 2017 NY Times article documents Americans preparing more meals at home and purchasing fewer away.
On the Road: Our Anniversary Viking Cruise on the Rhone River
This Cruise was the perfect way for The Husband and me to celebrate our 35th Anniversary. Travel along right here.
News: Here’s where you can find the latest weekly episode of “Milk Street Radio.”
Chris Kimball’s “Milk Street Radio” podcast launched in October. Each week I co-host a segment with Chris devoted to your questions.
The Canine Chef Cookbook
Making your own healthy homemade dog food lets you control what goes into the recipe thereby ensuring your pet is getting a nutritious and wholesome meal. You can also tailor the recipes to your dog’s taste preferences as well as any dietary restrictions. Every recipe has been carefully researched, Kirby tested, and Kirby approved. Bone Appetit!
Choose a category (Regular, Grain Free, Low Fat, Toppers & Side Dishes) and then click on the individual picture to view the complete recipe with prep time, cook time, yields, calories, and total fat including saturated fats and unsaturated fats.
Even though I have done, and continue to do, extensive research please seek the advice of your Veterinarian before changing your dog's diet or adding any ingredients to your dog's food especially if your dog has any underlying health issues.
A Balanced Canine Diet
Take a glance at any dry kibble product and you'll see a long list of ingredients. It may seem like creating dog food is a complicated process. In reality, it's relatively simple. There are three main nutrients that your dog needs to stay healthy. These include proteins, fiber, and carbohydrates.
Protein is, by far, the single most important nutrient to your dog. Canines need protein to develop their muscles and keep their organs in check. Typically, adult dogs do very well with a diet that's made up of about 18 percent protein.
Puppies, on the other hand, are still growing. They need as much as 25 percent protein in their meals.
It's not an exact science. Your dog's biological needs will change based on their age and activity levels. Furthermore, certain athletic breeds require significantly more protein in their diet.
You'll need to keep track of your dog's health and make adjustments accordingly. It's also a good idea to speak with your vet to get a better idea of how much your pooch needs.
Dietary fiber is essential for overall gastrointestinal health. While dogs don't get energy from fiber it can help in other areas. A healthy dose of fiber can keep your dog regular, prevent constipation, and help avoid any unnecessary weight gain.
The great thing about fiber is that it's found in a wide range of ingredients. The most common source of fiber is fruits and vegetables. Oftentimes, owners create fiber-rich diets while also introducing essential vitamins and minerals.
Overall, fiber should make up less than 10 percent of the entire recipe.
Carbohydrates are going to one of your dog's main sources of energy. They are broken down and absorbed by your dog's gastrointestinal tract to create energy. Figuring out how many carbs your dog should be consuming is tough.
There is no agreed-upon percentage or figure to model recipes after. Some believe that dogs need a lot of carbs while others feel that consumption should be limited.
With that being said, there is one thing that all veterinarians agree on, and that's the types of carbohydrates you provide. There are two types of carbohydrates. These include simple carbs and complex carbs.
Simple carbohydrates should be avoided because they are absorbed by the body quickly. This leads to spikes in energy and an eventual crash.
Complex carbs are absorbed slowly, providing your pooch with a more steady energy supply. You can find complex carbs in ingredients like sweet potatoes, beans, oats, and more.
- 1 (.25 ounce) package active dry yeast (such as Fleischmann's RapidRise®)
- 3 ½ cups all-purpose flour, divided, or more as needed
- 1 cup warm water (105 degrees F/41 degrees C)
- 1 large egg
- 3 tablespoons melted butter
- 3 tablespoons sugar
- 1 ¼ teaspoons salt
- 1 teaspoon olive oil
- 3 tablespoons melted butter, or as needed
Line a baking sheet with a silicone mat or parchment paper.
Place yeast into bowl of a large stand mixer whisk 1/2 cup flour and water into yeast until mixture is smooth. Let stand until mixture is foamy, 10 to 15 minutes.
Whisk egg, 3 tablespoons melted butter, sugar, and salt into yeast mixture add remaining flour and stir.
Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula if large amounts of dough stick to the spatula, add a little more flour.
Transfer dough onto a floured work surface dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled in size, about 2 hours.
Transfer dough to a floured work surface and form into a 5x10-inch rectangle about 1/2-inch thick. Cut dough into 8 equal lengths. Turn each slice cut-side up and form into a hot dog bun shape about 5 inches long. Transfer dough, cut-sides up, to the prepared baking sheet about set them about 1/4-inch apart.
Cut a slit about 1/8-inch deep down the center of each bun. Brush 2 tablespoons melted butter over the top and sides of each bun. Let rise until almost doubled in size and the buns have risen into each other, about 45 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake buns in the preheated oven until golden brown, about 20 minutes. Brush tops with remaining melted butter.
Smith was born on January 22, 1939. He graduated from the University of Puget Sound (UPS) in Tacoma, Washington with a degree in philosophy and sociology in 1962, and then, in 1965, from Drew University Theological School in New Jersey, which ordained him a minister in the United Methodist Church. He served as a chaplain at UPS, then opened the Chaplain's Pantry, a deli and kitchen supply store in Tacoma, where he also offered cooking classes to the public. 
Smith began his television career in 1973 at a local PBS station, KTPS (now KBTC) in Tacoma, with a show called Cooking Fish Creatively. In 1983, after selling the Chaplain's Pantry, he moved to WTTW in Chicago, which took his program — now renamed The Frugal Gourmet — nationally to PBS stations. The show ran for 11 seasons, a total of 261 episodes. 
Over the course of his career, Smith published numerous cookbooks, such as Recipes from the Frugal Gourmet (1977), The Frugal Gourmet (1984), The Frugal Gourmet Cooks With Wine (1986), The Frugal Gourmet Cooks American (1987), The Frugal Gourmet Cooks Three Ancient Cuisines (1989), The Frugal Gourmet on Our Immigrant Ancestors (1990), The Frugal Gourmet Celebrates Christmas (1991), The Frugal Gourmet's Culinary Handbook (1991), The Frugal Gourmet Whole Family Cookbook (1992), The Frugal Gourmet Cooks Italian (1993), and The Frugal Gourmet Keeps the Feast (1995).
Smith was regarded as a "genius" by some and as a "tyrant" by others.  Kathy Casey, a Seattle Times food columnist and longtime friend of Smith's, described him as a knowledgeable and generous man who ". knew more about food and culture than anybody I know in the food world." She said he donated both money and time to charitable causes and helped individuals get started in the food industry, even after his retirement. 
Smith also had his share of detractors. Irena Chalmers, a faculty member at the Culinary Institute of America and president of the International Association of Culinary Professionals, once described him as "the Frugal Gourmet, who is neither".  Chicago Tribune food and wine columnist William Rice wrote, "I've tried to cook his stuff, and let's say it was hit or miss. Some things worked and others didn't."  Newsweek writer Laura Shapiro criticized him as "a prime example of prominent cooks who may compromise their integrity by being paid to recommend food products and kitchen ware." She cited The Frugal Gourmet Whole Family Cookbook as ". especially shocking . the cookbook as infomercial".  In a 1992 Harper's Magazine article, Barbara Grizzuti Harrison ridiculed him as ". a purveyor of patronizing poppycock . conveyed with the kind of mock anger that is always a mask for real anger."  Smith brushed aside such criticism: "Not many people read Harper's," he said. "That's a very small audience." He continued, "People criticize me for enjoying good food when I use the word frugal. Frugal doesn't mean cheap. It means you don't waste your money. They haven't read my books. They don't know the meaning of the word." 
In 1997, seven men filed a civil lawsuit against Smith, charging him with sexual abuse. Six alleged that they were molested as teenagers in the 1970s while working at the Chaplain's Pantry in Tacoma the seventh claimed that he was assaulted in 1992, at age 14, after Smith picked him up as a hitchhiker.   Smith denied the allegations, and no criminal charges were filed, but he and his insurers settled the cases for an undisclosed amount in 1998.   The litigation ended his television career, though he continued his writing and charitable work. 
Smith died in his sleep of heart disease on July 7, 2004 at the age of 65. He was survived by his wife Patricia "Patty" Smith, and sons Channing and Jason, as well as daughters-in-law Yuki and Lisa. 
1. Bon Appetit
United States About Blog Bon Apptit is where food and culture meet. The award-winning No. 1 food lifestyle brand covers food through the lens of cooking, fashion, travel, technology, design, and home. Get recipes for every occassion as well as those that are healthy, cheap, easy, simple and more. Frequency 3 posts / week Blog bonappetit.com/recipes
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2. The French Cooking Academy
Melbourne, Victoria, Australia About Blog Hi my name is Stephane, I am a self taught French cook bringing you an introduction to French cuisine via online French cooking classes. Frequency 1 post / week Since Dec 2014 Also in French Cooking Youtube Channels, French Lifestyle Youtube Channels Blog youtube.com/channel/UC0lG..
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3. Mon Petit Four - French recipes for every day.
Laguna Beach, California, United States About Blog Beeta Hashempour a Food Writer/Photographer & Recipe Developer sharing the art of French cuisine and pastry. Frequency 1 post / month Blog monpetitfour.com
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4. Thyme for Cooking Blog
Marmande, Nouvelle-Aquitaine, France About Blog It's about the food, recipes, insights and about life in France. Follow this blog to get articles on French life. Frequency 4 posts / week Since Feb 2006 Also in Living in France Blogs Blog thymeforcookingblog.com
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5. Patisserie Makes Perfect - Learning French patisserie one recipe at a time.
Oxford, England, United Kingdom About Blog A patisserie food blog covering attempts to learn patisserie and posting patisserie recipes by Angela Field. Frequency 2 posts / quarter Also in UK Food Blogs Blog patisseriemakesperfect.co.uk
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6. The French Barn
Calgary, Alberta, Canada About Blog From delicious recipes to travel ideas and more, Floriane and Patrick want to share their passion for the French culture and cuisine. Frequency 1 post / month Blog french-barn.com/blog
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7. My Parisian Kitchen
About Blog Easy French recipes focused on home cooking and information on French gastronomy with the stories behind traditions or iconic dishes. Frequency 4 posts / quarter Blog myparisiankitchen.com/en
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8. The Everyday French Chef
Paris, Ile-de-France, France About Blog The Everyday French Chef is the modern cook's guide to producing fabulous French cuisine without spending hours in the kitchen. Frequency 1 post / week Since Sep 2012 Also in French Blogs Blog everydayfrenchchef.com
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About Blog In this French cuisine blog, we'll learn how to cut the cheese-like French do, how to pick a good wine and finally we'll learn those bonnes manieres and how to master le savoir vivre des francais. Frequency 1 post / week Since Jan 2019 Blog french-epices.com/blog
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10. Simply French Cuisine
Ohio, United States About Blog Brigitte Cordier and Anne Fribourg are French born foodies whose path crossed in Cincinnati. They both taught French cooking classes for many years. Their passion for fresh, organic food led them to create Simply French Cuisine. Frequency 1 post / week Since Dec 2015 Blog simplyfrenchcuisine.com
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11. French Wine Explorers
United States About Blog Wine Tours France: find luxury wine tours in France with French Wine Explorers. The best wine tours in France to help wine lovers become connoisseurs. Frequency 1 post / week Blog wine-tours-france.com/blog
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12. Mauricette French Food
About Blog On Mauricette , my blog of cooking, I give you my ideas recipes around the French and international cuisine, which I hope will please you, but also my gourmet epics in the streets of Paris, or simply my mood of the day. From the most classic to the most contemporary recipes of french food, I will put my grain of salt a little everywhere for a result as good as beautiful! Frequency 4 posts / month Blog mauricettefrenchfood.com
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13. Alexander Lobrano
Paris, Ile-de-France, France About Blog A Paris dining diary memories cum guidebook to the best restaurants in Paris, and a gastronomic tour to France with gorgeous photographs and terrific recipes. Frequency 1 post / month Also in Paris Blogs, Paris Food Blogs, Gastronomy Blogs Blog alexanderlobrano.com
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14. The Vegan Version
About Blog A blog about cooking a vegan version of each recipe in Mastering the Art of French Cooking. Frequency 1 post / week Blog theveganversion.blogspot.com
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15. Nancy Conway
France About Blog Hi, I'm Nancy, and I'd like to bring French food magic to your home kitchen. I hunt down the best artisanal food products in France and show you how to use them to up-level your meals and enjoy cooking at home. Frequency 1 post / month Blog nancyconway.com/blog
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16. French Food Stories
Amsterdam, Noord-Holland, Netherlands About Blog In French Food Stories I make classic dishes of French cuisine and modern, simple and quick variants. I nose to the best addresses in the Netherlands and France to hotspots in Paris. Of course I'll keep you informed of the latest cookbooks and kitchen gadgets from la douce France. Frequency 2 posts / week Blog frenchfoodstories.com
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17. French Cooking School
France About Blog We offer short cooking courses in French and modern European cuisine in the heart of the French countryside. We cater for everyone who has an interest in good food and wines. Frequency 1 post / month Blog kerrouet.blogspot.com
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18. Paris Loves Pastry
Maastricht, Limburg, Netherlands About Blog Paris Loves Pastry is a baking-blog that recreates some of Paris' most tempting sweets. Frequency 1 post / month Blog parislovespastry.com
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19. Chocolate & Zucchini
Paris, Ile-de-France, France About Blog A French food blog written by a thirty-something Parisian, with a focus on fresh, colorful, seasonal recipes plus, Paris tips and recommendations! Frequency 2 posts / year Also in Food Blogs Blog cnz.to
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20. Behind the French Menu
About Blog Behind the French Menu gives a tasty background to French cuisine, French dishes, how they are made and how they should be served. Frequency 2 posts / year Blog behind-the-french-menu.blogs..
Facebook fans 444 ⋅ Twitter followers 340 ⋅ Domain Authority 35 ⋅ Alexa Rank 2.2M View Latest Posts ⋅ Get Email Contact
21. My parisian life Eat
Paris, Ile-de-France, France About Blog Paris best City and Food Guide. Where to eat, What to eat, Locals food joints, restaurant reviews and more. Frequency 1 post / year Blog myparisianlife.com/category/..
Facebook fans 8.3K ⋅ Twitter followers 603 ⋅ Instagram Followers 29.2K ⋅ Social Engagement 9 ⋅ Domain Authority 35 ⋅ Alexa Rank 3.8M View Latest Posts ⋅ Get Email Contact
22. French Cuisine 101 | YouTube
About Blog Do you want to learn French Cuisine basics while listening to the cheesiest accent of all time ? If yes, this channel is made for you ! Blog youtube.com/channel/UCvLW..
Domain Authority 100 ⋅ Alexa Rank 2 View Latest Posts ⋅ Get Email Contact
23. French Revolution
United States About Blog French Revolution is a food blog, with reviews, recipes, and interviews, to help you figure out where to eat and what to make. French food for the au courant American kitchen. Frequency 6 posts / year Blog frenchrevolutionfood.com
Facebook fans 829 ⋅ Twitter followers 730 ⋅ Social Engagement 1 ⋅ Domain Authority 42 ⋅ View Latest Posts ⋅ Get Email Contact
24. French Mom Cooking
United States About Blog Everyday Authentic French Cuisine. Want to cook and bake authentic everyday French treats? French Mom gives you authentic easy-to-follow French recipes using US ingredients. Frequency 1 post / year Blog frenchmomcooking.com
Facebook fans 808 ⋅ Domain Authority 9 ⋅ View Latest Posts ⋅ Get Email Contact
25. Pistou & Pastis
Portland, Oregon, United States About Blog An Edible Love Letter to the South of France. We hope Pistou and Pastis acts as a metaphor to inspire home cooks to be more free and fearless in the kitchen, and to use the seasons like other people use cookbooks. Frequency 20 posts / year Blog pistouandpastis.com
Facebook fans 573 ⋅ Twitter followers 1.5K ⋅ Instagram Followers 698 ⋅ Domain Authority 12 ⋅ View Latest Posts ⋅ Get Email Contact
26. French Chef At Home
Harrogate, Tennessee, United States About Blog Enjoy the taste of authentic French cuisine by Yves Quemerais. Blog frenchchefathome.com/blog
Facebook fans 433 ⋅ Twitter followers 214 ⋅ Social Engagement 27 ⋅ Domain Authority 18 ⋅ View Latest Posts ⋅ Get Email Contact
27. La Table d'Ogre | Chroniques gastronomiques
Paris, Ile-de-France, France About Blog Amateur of good food, with a Baccalaureate degree in Literature-Philosophy at 19 and a CAP Cooking / Ferrandi at 51, I propose you my appreciations about the restaurants and hotels I have visited during my travels from Paris to Prague, Denver to Deauville or New-York to New-Delhi. Neither permanent dithyrambs, nor pseudo-poetic lyrical surge, nor unfair squaring only to make the buzz, but fine words mixed with technical analysis. As we are in a Global Village, the blog is of course bilingual. Blog latabledogre.com/en
Facebook fans 2K ⋅ Twitter followers 46 ⋅ Instagram Followers 5.2K ⋅ Domain Authority 11 ⋅ View Latest Posts ⋅ Get Email Contact
28. French Recipes and Cuisine
Besancon, Bourgogne-Franche-Comte, France About Blog Everything about French Recipes, French Cuisine, French Cooking, French Food, French Wine, French Cheese, French Lifestyle and more French. Blog frenchrecipesandcuisine.com
Domain Authority 4 ⋅ View Latest Posts ⋅ Get Email Contact
29. Chez Bonne Femme
Collioure, Occitanie, France About Blog Wini Moranville, author of The Bonne Femme Cookbook, offering easy, elegant French dishes for the American kitchen. Frequency 8 posts / year Blog chezbonnefemme.com
Facebook fans 2.4K ⋅ Twitter followers 2.3K ⋅ Social Engagement 2 ⋅ Domain Authority 35 ⋅ View Latest Posts ⋅ Get Email Contact
30. Welcome to my french cuisine !
France About Blog This blog is for all the not French person in the world who want to discover the daily cook of a 'normal' french family. Blog welcomeinmyfrenchcuisine.blo..
Domain Authority 11 ⋅ View Latest Posts ⋅ Get Email Contact
31. French Food & Crafts
About Blog Nathalie created this blog to celebrate the small joys of the kitchen and, most importantly, to get you excited about French food and daily cooking. Blog frenchfoodandcrafts.com
Facebook fans 222 ⋅ Domain Authority 13 ⋅ View Latest Posts ⋅ Get Email Contact
32. A French girl cuisine
Lausanne, Vaud, Switzerland About Blog I am French and blogging about French food ! I am sharing traditionnal French recipes tasted and approved by my friends, great for family or romantic diner. Frequency 1 post / year Blog frenchgirlcuisine.com
Facebook fans 3K ⋅ Twitter followers 670 ⋅ Instagram Followers 9.1K ⋅ Social Engagement 4 ⋅ Domain Authority 40 ⋅ Alexa Rank 3.5M View Latest Posts ⋅ Get Email Contact
33. Traditional French Food Recipes Blog
About Blog Learn how to cook traditional french food in the comfort of your own kitchen and savour the food of france. Blog traditionalfrenchfood.com
Domain Authority 32 ⋅ Alexa Rank 3.3M View Latest Posts ⋅ Get Email Contact
In 2013 James Martin Manchester opened, housed within the Manchester235 casino at the Great Northern Warehouse. Providing modern British cuisine in industrial chic surroundings it was listed in The Sunday Times Top 100 UK Restaurants for 2015/16.
In 2017 The Kitchen Cookery School and restaurant opened at the acclaimed Chewton Glen. Offering a range of inspiring classes and stunning seasonal menus it’s the place to eat, meet, create and cook.
James’ premium café, James Martin Kitchen, offers sit down dining and grab and go options and can be found airside at Stansted Airport, inside Debenhams at intu Lakeside, Manchester Piccadilly train station and at Glasgow Airport.