Patricia explains in detail the tradition of the galette des rois (kings' cake), which predates Christianity. The tradition is linked to a Roman pagan celebration called Saturnalia, during which a lucky slave was crowned "king" for the day.

Learn all about olives with this olive merchant from Nice. This lovely store, "La Maison de l'Olive," has all kinds of olive delicacies from the region and across the Mediterranean basin. Did you know that the olive groves (oliveraies) in the Nice region were planted by the Greeks?

What's the difference between tapenade and olive paste? What needs to be done to olives to make them consumable? Find out in this video!

Socca is a simple dish that you can only find in Nice. A local family business has been serving this delicious, filling pastry made of garbanzo beans for generations. If you're passing through, don't forget to stop by and try it!

Patricia shares her family recipe for crêpes. All you'll need is some flour, eggs, milk, orange blossom, salt, and butter to make this classic French staple. Happy cooking!

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!

In this video, you'll learn how to make delicious sablés, a type of buttery shortbread, for the holidays. They keep for about three weeks, in case you don't eat them all at once...

Shop at the market in Rennes, historic capital of Brittany, and join master chef Rachel Gesbert as she prepares delicacies into a delicious feast.

The French take their chocolate very seriously! This shop aims for nothing short of perfection, both in taste and design, and presents its creations more like jewels or precious coins than like bon-bons.

In 1985, ten million meals were served by Restos du Cœur. By 2004, that number had skyrocketed to sixty million.

Students at the Institute of Taste must carefully imbibe the finest of champagnes, delicacies, and other gourmet specialties.

New York based French chef Daniel Boulud brings his refined French culinary skills to that most typical American dish, the hamburger. Discover the secrets that make this burger the most expensive in the world.

Four hundred euros per kilo for mushrooms? As you may have heard, truffles are no ordinary fungi, and those sold in the Aups market are said to be the tastiest.

One school is no longer serving chicken, claiming that children aren’t eating it when served due to fears of avian flu. The mayor is behind this decision – despite the protests of parents and chicken farmers – citing the “principle of precaution.”