FORGET Paris… I discovered Sweden’s secret fine dining scene at Operakällaren, the 1787 landmark with 40,000 bottles of wine to choose from. I’ll admit it, the alarm going off at 2.30am felt ...

This festive season, Bistro Des Arts invites guests to celebrate the art of French dining with two beautifully crafted menus ...

The St Leger Festival gets under way and in Thursday's feature, John and Thady Gosden seem to hold the aces in the pack with smart fillies in Danielle and Crepe Suzette; we also have competitive Flat ...

Chef Jean-Pierre brings out the elegance with his all-time favorite: Crepe Suzette. Thin crepes are bathed in a buttery orange sauce and flambéed to perfection. It’s classic French flair made ...

6:29 Cooking Together: Creating a classic crepe, ficelle picarde – Place a crepe pan on a gas or electric stove on medium heat, add some oil and allow it to heat up – Pour some crepe batter on to the ...

To make the crêpe batter, melt the butter, then cool for 5 minutes. Combine in a blender with the flour, sugar, salt, milk, water, eggs, vanilla paste and orange zest. Blitz to a smooth batter, then ...

My first real food memory was when I was 13, on a French exchange in the Dordogne. They had a proper cook, called Germaine, who was governed by the grandfather. Every morning he’d go into the kitchen ...