In this issue

The Bordeaux Bistro Revolution - A group of young chefs are driving crowds to France's southwest coast with promises of razor clam ceviche, fantastic wine lists.

The Delicious Island - Why do some of the continent's most remarkable and distinctive wines hail from the tiny Mediterranean island of Corsica? and more...

A French Table

Chef Marie-Aude Rose shares her favorite housewares from France.

2 mins

The Naturalist Morgane Seuillot Is Bucking Convention In Burgundy

FOR DECADES THERE WERE only a handful of Burgundy domains—Domaine de Chassorney, Philippe Pacalet, Dominique Derain, and Domaine Prieuré Roch— making natural wine.

2 mins

Chariots Of Cheese

When it comes to the high-end cheese carts of France, resistance is futile.

2 mins

Grape Conversations

Julia Coney on demystifying wine and breaking through barriers

2 mins

The Ultimate Paris Wine Bar Is In San Francisco

Verjus nails French chic without even trying.

3 mins

Frites!

Modern French cooking is as good as it has ever been, fries included. Turn the page for fresh takes on French classics.

10+ mins

The Bordeaux Bistro Revolution

IN FRANCE’S MOST FAMOUS WINE CITY, A CADRE OF AMBITIOUS YOUNG CHEFS IS BRILLIANTLY REINVENTING THE RESTAURANT SCENE.

10+ mins

The Delicious Island

WILD, REMOTE CORSICA IS HOME TO SOME OF FRANCE’SMOST EXTRAORDINARY WINES—WITH FOOD TO MATCH.

8 mins

Daughter Of The Loire

Acclaimed sommelier Pascaline Lepeltier grew up in France’s Loire Valley—its wines, its food, and, most of all, its people helped make her who she is. Here, she brings Executive Wine Editor Ray Isle along on a memory-filled homecoming.

10+ mins

Treasured Tins

SEVERAL YEARS AGO, my husband and I flew to Arcachon, a small, seaside summer playground in southwestern France, just over an hour’s drive west from Bordeaux, for the wedding of a friend.

2 mins

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Food & Wine Magazine Description:

Food & Wine is a monthly magazine published by Dotdash Meredith. It was founded in 1978 by Ariane and Michael Batterberry. It features recipes, cooking tips, travel information, restaurant reviews, chefs, wine pairings and seasonal/holiday content and has been credited by The New York Times with introducing the dining public to "Perrier, the purple Peruvian potato and Patagonian toothfish".

Here are some of the things you can expect from Food & Wine Magazine:

*Delicious recipes: Food & Wine Magazine features recipes from some of the world's best chefs, as well as new and innovative recipes from up-and-coming chefs.
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*Wine reviews: Food & Wine Magazine features reviews of the latest wines, so you can find the perfect wine to pair with your meal.
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