Journal

Meet Arnaud Soubeyran, the Provençal house behind some of France's finest nougat and calissons, and learn how to enjoy authentic French confections at home.

Hand-harvested in the clay-lined salt marshes of Guérande, Les Terres Blanches fleur de sel and sel gris bring a thousand-year-old French tradition to North American kitchens.

Inside Château d'Estoublon: five centuries of Provençal history, five hand-harvested olive varieties, cold extraction within 24 hours, and why its single-variety oils rank among the world's finest.

Meet La Belle Mèche, the French brand behind our alcohol-free candles, reed diffusers and soaps: 100% soy wax, Grasse fragrances free of CMR substances and recyclable containers.

Meet Lafrenchi, the French maker of small-batch chocolate and caramel spreads built on French hazelnuts, real pastry chocolate, PDO Charentes-Poitou butter and no added oil.

Dammann Frères, one of France's great tea makers, has paired its craft with the Eiffel Tower in a gift box of tea bags. Discover the house, its Cristal® sachet and its collection of about 300 teas.

Discover the artisanal hot sauces of Sauce Martin: bold, creative recipes made from pesticide-free French chili peppers, matured in barrels and cooked with very little added sugar or vinegar.

Take a tour of France through Hédène's single-origin honeys: cold-extracted, unpasteurized and certified, from Lubéron lavender to Lozère chestnut, with ideas for enjoying each one.

Meet Le Moulin de Maneyrol, a family mill in the Dordogne pressing first-cold-pressed virgin walnut oil from its own orchards, plus tasting ideas and a two-ingredient peanut butter.