What happens when two Englishmen decide to open a gastronomic B&B in southwest France?

Food editor/stylist Paul Grimes demonstrates how to make olive and Reblochon “cake” from the cookbook A Table in the Tarn by Orlando Murrin. This savory bread is perfect as an appetizer with cocktails. ...

This salad is on the menu at every restaurant for miles around Raynaudes, and with good reason.

The requirement for an after-dinner chocolate or petit four at Raynaudes is that it be intense, exciting—and just one mouthful.