As in the United States, the price of organic products is relatively high in France. But hopefully this will not be the case for too much longer, as the French Minister of Agriculture has just pledged an investment of six million euros in the organic sector. Learn more about the state of organic farming in France in this video.

Armande has turned an old farm near Strasbourg into a mouth-watering country store complete with live rabbits and ducks. According to Armande, it’s also one of the few places to get food in her village, so chances are business is booming!

Michel, co-owner and head chef at Parigot, shows us how to make his very own tuna tartare. We can see why it’s so popular!

Come meet the owner of the bistro Parigot (French slang for “Parisian”). This charming restaurant is a French oasis at the intersection of Manhattan’s Chinatown/Little Italy and Soho districts.

This video is not for those who tear up easily. At this foire aux oignons (onion fair), you’ll learn how onions can predict the weather, how to cook them, and what scandalous meanings the word “onion” can have in French.

Tarte flambée is a specialty of the Alsace region of France that resembles a pizza. Typically made with crème fraîche, onions, and bacon, the traditional tarte flambée has also undergone many variations. Flam’s, a restaurant franchise based in Strasbourg, has dedicated itself to perfecting this Alsatian delicacy.

You say flammekueche, I say tarte flambée! But no matter the moniker, we can certainly agree on one thing: this Alsatian specialty is a gustatory delight!

Laws in Strasbourg prevent Le Village de la Bière from selling beer for consumption on the premises, but they don’t stop this beer seller from being passionate about his craft.

Did you know there are 55,000 different kinds of beer? And more than 5,400 of those are German? You can find quite a few of these at Le Village de la Bière, a shop in popular French city Strasbourg. How long would it take to sample them all…?

So what do the Fs of F&F Pizza stand for? Frais et Fabuleux—Fresh and Fabulous! Watch the magic unfold as Jean-Phillipe makes a “carbonara” pizza and a “hab’s” pizza. Just don’t watch on an empty stomach.

Fanny’s not only an expert on what to wear during different seasons—she clearly knows all about what’s good to eat. Raclette or rougail sausage, anyone?

Come inside this fabulous restaurant and bar in Paris’s 19th arrondissement and see what the chef is preparing and the bartender is mixing. Just don’t watch this one on an empty stomach!

Sure, the kitchen might be a little smaller on a yacht, but that doesn’t mean you can’t prepare a delicious dish! Patrick Barbary whips up some pasta for us and invites us to dine with him. Cheers, Captain!

How should a restaurant owner go about finding the right recipe for passing on the increasing cost of basic ingredients to the customer? By math or by witchcraft?

Meet Jean-Phillipe Talbot, pizza man at Montréal’s F&F Pizza. F&F is a gourmet pizza shop, owned by the multi-talented company Rhinoceros, where Francophones and Anglophones alike can come to savor a slice (those who can afford it, that is).