France, first and foremost, means meals. A slightly wrinkled linen tablecloth, stoneware plates freshly out of the oven from a workshop in Vallauris, hand-blown glass, each piece with a unique thickness. Even before the meal begins, the setting speaks for itself.
In this section, we discuss ceramics, bed linen, gourmet dishes, and cutlery. We step into the homes that supply renowned chefs and those yet to be discovered. We learn how to set a table, how to select, how to pass on knowledge - because a beautiful meal means attention to detail.
And then we also talk about what we eat. Honey from a beekeeper in Cévennes, churned butter from a Norman farmer, salt that makes all the difference. French food is a slow art, an art that takes its time.