Every since Diane Keaton swooned over the poulet rôti in Something’s Gotta Give, French fowl has been back in fashion.

Gourmet’s European correspondent has seen Le Fooding change the way people think about food in France. What will happen when the French invade New York?

A lot has been written about the demise of this legendary cuisine, but what does an insider have to say about gastronomy in his own country?

Food critic François Simon would like you to know: A lot of people in Paris have just called out for pizza.

Some of the greatest young culinary talents in France will invade the U.S. this fall—many for the very first time—to cook in a few select New York restaurants.

A Paris transplant decides to revisit some old-style restaurants where they serve the soul-satisfying food on which French cuisine was built.

In case President Obama has some spare time during his visit to France for the 65th anniversary of D-Day, here’s our list of the province’s best restaurants.

Illegal in the United States, this nutty, salty wine is worth seeking out. (And of course, it’s much easier to find if you happen to be hanging out with one of the region’s top vintners.)...

With an iconoclastic philosophy and serious culinary chops, Thierry Marx is a chef who likes to upset the apple cart.

Gourmet’s European correspondent explains why the most beloved of French institutions are running out of space.