France

Cooking with Lavender

In the kitchen, lavender is also used in the form of lavender salt or lavender sugar. As a tip for use: lavender has an aromatic proximity to rosemary

The colorful peloton in front of a historic backdrop. On the marathon course, the participants of the 36th Marathon des Chateaux du Medoc pass a total of 25 wineries. Often, they pass through the middle of the chateau grounds and are offered red wine and water / © Photo: Georg Berg

A marathon for connoisseurs

The run through the vineyards of the Médoc is called the longest marathon in the world. Georg Berg took part and is thrilled by the atmosphere

Vivid purple lavender field with old stone house in the middle. In the valley of the Drome, the Alps meet Provence / © Photo: Georg Berg

Lavender flower in Drôme Provençale

The attraction of flowering lavender fields is as great as the famous Route Nationale 7 is long. What types of lavender are there and how to cook with them?

Handmade, the bestseller of the chocolate manufactory Frigoulette is wrapped in golden paper. The Malakoff praline from Chocolaterie Frigoulette is available throughout France and is especially popular at Christmas. Malakoff is one of those sliced chocolates that do not have an additional wrapper around the center. The roasted hazelnuts give the praline a crunchy texture / © Photo: Georg Berg

Frigoulette chocolate from São Tomé

Bernhard Xueref discovered his passion for cocoa from São Tomé in 2010. It turned him into a chocolatier and ambassador for sustainability and Fairtrade

In Avignon, Brazilian photographer Sebastião Salgado exhibits his photos on the theme of Amazonia in the Palace of the Popes / © Photo: Georg Berg

Palace of the Popes in Avignon

The Gothic Papal Palace of the southern French city of Avignon conveys its historical significance. Exhibitions and events bring culture to life.

Chef Eric Rousselot prepares the famous Cassoulet Imperial at Hostellerie Etienne, a family-run business since 1956. The brown crust is part of a good cassoulet. Furthermore, just a simple salad and a glass of wine - c'est tout - c'est bien! / © Photo: Georg Berg

Cassoulet. Stew with history

This hearty specialty from the south of France was a poor man’s food. Ingredients: White beans, duck, sausage, bacon. Preparation classic in the cassole.

Grove of ancient olive trees "L'Oliveraie de La Farlède". In the shelter of the mountain Mont Coudon, these trees were able to survive the very hard frost in February 1956 / © Photo: Georg Berg

Olive oil from Provence

The harvest season for olives in the Var region begins in November. This is where tradition meets modernity. The differences could hardly be greater.

Many of the flavored mustards still contain the mustard skins. They belong to the coarse mustard varieties and are refined with other Burgundy specialties such as cassis, the black currant or with Pain d'Epices, gingerbread spices / © Photo: Georg Berg

Dijon mustard in dilemma

A tragic story from the culinary world describes how Dijon mustard lost its home: Edmond Fallot is France’s last family-owned mustard manufacturer.

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