FOOD

There is a moment each spring when Georgetown, usually dignified in its Federal façades and brick sidewalks, becomes almost Parisian in spirit. From April 24 to 26, 2026, the 23rd annual Georgetown French Market have been transforming Wisconsin Avenue NW, between O Street and Reservoir Road, into an open-air promenade of shopping, food, music, and neighborhood life. Organized by the Georgetown Business Improvement District, the free event features more than 45 locally owned b

Across the United States, French bakeries are far more than places to buy a croissant—they are cultural outposts where craftsmanship, memory, and identity converge. From California to New York, these maisons de pâtisserie act as ambassadors of French heritage, carrying forward traditions recognized globally as part of France’s gastronomic patrimony, itself inscribed on the UNESCO list of intangible cultural heritage¹. For discerning travelers and food enthusiasts, exploring t

Walking into Le Chêne on a bustling West Village evening is to step into a meticulous reinterpretation of French gastronomy — one that refuses the bistronomy shorthand while embracing a bracingly personal artistic voice. Behind the stoves is Alexia Duchêne , the Paris-born chef whose technical precision and creative confidence have quietly become among Manhattan’s most compelling culinary signatures. In a city where French cuisine has long been defined by classics and nost

When people think of iconic American culinary cities, Charleston, South Carolina, may not immediately top the list alongside New York, New Orleans, or even Atlanta. Traditionally associated with Lowcountry classics like shrimp and grits or she-crab soup, the Holy City has long delighted Southern food lovers. Yet a quieter evolution has been unfolding—one with unmistakably French notes. Over the past decade, and most visibly in 2025, Charleston has been simmering with European

For many, French food conjures images of steak-frites and boeuf bourguignon, buttery sauces and crusty baguettes, pâté and foie gras. It is cuisine steeped in tradition, regional pride, and convivialité—food as culture, not just nourishment. But beneath these storied plates, something profound is changing. In 2025, French eating habits are neither as static nor as stereotypical as many imagine. Across France, dietary patterns are evolving under the influence of health, econom

If you’re among the lucky ones spending Christmas in Italy this year, forget the crowded hotel brunches and encourage more friendly, family-oriented “experiences.” The true magic of an Italian Christmas happens elsewhere: behind a family door, around a flour-dusted kitchen table, with hands deep in dough and "nonna"-approved recipes passed on with a wink and a story. In December 2025, as Italy slows down and cities glow with soft winter light, Cesarine —Italy’s oldest and m

Food becomes a journey when tastes travel. When Provençal flavors meet California cuisine, it blends two sunny places on one plate. You get bold herbs from southern France and bright produce from the West Coast. The result tastes joyful, light, and full of imagination. You enjoy comfort mixed with new ideas. Both regions love seasonal ingredients and calm living. Their shared passion for flavor makes them a perfect pair. This mix feels fun and personal, especially if you love

The holiday season in Paris brings more than twinkling lights and winter chill — it brings artistry, tradition and confectionery magic. Across the city, from palatial hotels to cozy patisseries, chefs and pastry artisans unveil their most creative bûches de Noël yet. These festive “yule logs” — once humble — have become symbols of French savoir‑faire, each embodying a story, a flavor palette, a mood. For travelers and gourmands alike, 2025’s crop is especially rich. Here is a

Paris has always known how to dress a table for the holidays. From the buttery glow of boulangeries to the scent of roasted chestnuts drifting along the boulevards, the season has its rituals — and for a long time, those rituals seemed incompatible with a vegan lifestyle. Not anymore. Over the past few years, the city’s most inventive pâtissiers and restaurateurs have begun reimagining Christmas and New Year classics with plant-based finesse. For the modern traveler who wants