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A traveler takes more time to enjoy french cuisine.

Several sea food platters and bottles of Bordeaux later I felt fit to continue my journey. Had I originally intended to drive to the ferry from Spain to Morocco as quick as possible my taste for the fabuluos things the French cuisine has to offer changed that.

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Read more from this blogger: As the Fed Has Been Pausing...

A good review of Molecular Gastronomy here.

One off-putting aspect of the book, though not surprising, is the focus on French cooking. Not just cooking as practiced in France, but French cuisine. If you aren't familiar with the myriad of wines, cheeses, sauces and other ingredients that go into this style of cooking, then you'll be baffled reading this book.

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Read more from this blogger: Book Review: Molecular Gastronomy

If you're around Boston, you might want to try this French restaurant.

The Craigie Street Bistro near Harvard Square offered some of the best French food I’ve had in a long time. A dish of three types of pork – one tender and crispy on the surface, one a light emersion of flavour under a thin batter and one a sweet blood pudding - did it for me, though the people I went with had an asparagus starter with morels, thinly sliced sausage and a slow-cooked egg on top which was obviously a showstopper. Go there.

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Read more from this blogger: Post-Holiday Recap

If you like good French food in New York, check this review of La Grenouille.

By all evidence, the current Times critic finds French food boring, so I doubt he has plans to spend much time at La Grenouille. But were he to review it again, I doubt that it would retain its three-star status, as I can think of any number of better restaurants to which he has awarded only two. The overall experience is still one of gracious luxury, but the cooking has probably seen better days.

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Read more from this blogger: La Grenouille

If you weren't aware of the connection between Scottish and French food, click through.

An interesting aspect of Scottish cuisine that many would not anticipate is its close ties to French cuisine. These ties only became established during the times of the Auld Alliance, namely with the chef entourage of Mary, Queen of Scots. With the chefs came their own cooking styles and ingredients. This was further emphasized by the French military men who came with the Auld Alliance.

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Read more from this blogger: Scottish Cuisine

When in Sydney, check out Tabou for the French food.

Catching up with Jac and Lisa is always so much fun, its a shame we don’t do it enough. Although, truth be told we seem to be following a little gastronomic pattern of gorging ourselved with plentiful enough to skip breakfast, morning tea and lunch the next day whenever we seem to go out. Surely no complaints can be had of the finger licking good food of The Clove but what more when one goes to the premier wine bar of Sydney — Winebanq and then follow it up with a traditional French cuisine at our all time favourite — Tabou in the company of lovely friends.

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Read more from this blogger: Winebanq and Tabou