French cuisine is an essential part of French heritage, one of the main attractions for anyone heading there for a vacation. So why do the French appear to be so insecure about their greatest asset?

From fresh baguettes and duck confit to steak frites, croque monsieur, and escargot, these five French foods are worth trying ...

My French mother-in-law, Madeleine, was everything I had learned French women were not: She was an unpretentious woman who wore a crisply pressed cotton housedress over thick stockings and sensible ...

In America, the story of French food, on the surface at least, is simpler: It was the pinnacle, then it wasn’t. There are any number of reasons why it was toppled from its position of pre-eminence: ...

Monsieur Robert, as he was sometimes called, died on August 22, and with him an era ended. Robert Treboux was an elderly Frenchman who ran Le Veau d’Or, New York’s most venerable outpost of la cuisine ...

Welcome to Reading Lists, comprehensive book guides from the Strategist designed to make you an expert (or at least a fascinating dinner-party companion) in hyperspecific or newsworthy topics, like ...

If you ask a French person what kind of Japanese food is famous, you will get various answers like sushi, yakitori, and ramen ...

Forbes contributors publish independent expert analyses and insights. Akiko Katayama covers Japanese food and culture. There are many great French restaurants in New York. But it is hard to find ...

The renown chef and public television star, who died in 2004, spoke to Fresh Air in 1989 about the food she ate as a child in Pasadena, Calif. Child is the subject of the new documentary, Julia. This ...

San Francisco's beloved French bistro, Chapeau!, has reopened its doors after a full renovation, bringing a fresh look to one of the city's most authentic French restaurants. Located in the Inner ...

See more of our coverage in your search results. Make New York Post a Preferred Source French cuisine has always had a special place in New Yorkers’ hearts. Next month, they’re getting even more ...