Diving Into French Culinary Heritage this Season, with Carolyn Boyd

With her extensive knowledge and love for the country, Boyd presents French food as a lens through which one can explore regional diversity, cultural history, and culinary craftsmanship. More than a collection of recipes, French cuisine is a rich, multi-sensory journey through time, geography, and heritage that makes each dish and ingredient a story worth sharing. To make the most of it, the author shares with us her five insider tips this festive season. 

Embrace the Chestnut – A seasonal staple to enjoy all year-round 

France’s love for chestnuts runs deep, especially roasted around winter festivities. But Boyd encourages readers to see the chestnut as more than just a seasonal delight. While chestnuts are traditionally roasted and enjoyed during the winter, they offer year-round versatility in the French kitchen. Here in the UK, she suggests adding chestnut flour to the iconic mince pie, to add a subtly sweet, nutty hint. Caramelised chestnuts (marrons glacés) will also make for a delightful garnish, elevating a simple recipe into something festive and indulgent. 

Rediscover the enchantment of Alsace in France’s Christmas capital  

Boyd suggests steering north to the Alsace region for a truly magical Christmas experience. Known as the "French Capital of Christmas," Strasbourg dazzles with its festive markets, rich culinary specialities like tarte flambée (flammekueche), choucroute and the famous Bredele biscuits, a must-eat for true holiday indulgence. Coming in various shapes and flavours, they often incorporate spices, nuts, and dried fruits. Boyd reveals the charm and culinary magic of local Noël traditions, offering an authentic alternative to Paris. 

Give the gift of Bar-le-Duc’s redcurrant jam – a rare French delicacy 

Are you after a gift that impresses the most discerning foodie? Boyd’s book also delves into the exceptional craftsmanship found in the small town of Bar-le-Duc in Lorraine. Their namesake Confiture de Groseilles, a rare redcurrant conserve, is meticulously hand-seeded using a feather – yes, a feather – to preserve each berry’s form. This carefully crafted delicacy is a treasure trove of flavour and history. Combining elegance with an affordable price, it’s perfect for anyone who values artisan makers and rare French flavours. 

Explore the "Bresse Chickens" and their exceptional terroir   

French cuisine is built upon the concept of terroir, the idea that food reflects the land it comes from. In her book, Boyd sheds light on Bresse’s celebrated chickens, revered by top chefs around the world.  And there’s a reason why! Roaming free in damp, worm-rich landscapes, there’s a unique flavour to Poulet de Bresse PDO. Raised with respect for animal welfare and local farming traditions, the result embodies French dedication to high-quality produce. Often in her book, Boyd emphasises the importance of appreciating the labour and love poured into the rearing process. 

Taste the Provençal sunshine and more 

Provence offers the sweetest escape from winter's grey with Calissons, a traditional French candy made from almonds, candied fruit, and royal icing, originally hailing from Aix-en-Provence. A true “taste of sunshine” for Boyd, they encapsulate the vibrant flavours of southern France. Calissons d’Aix are a standout in the Provençal tradition of the 13 desserts, a festive custom where families serve a variety of sweets during Christmas celebrations. For Boyd, Calissons symbolise the warmth and optimism of the region, reminding us of the French gift for transforming even the simplest confections into something truly unforgettable. 

👉 Make sure to check out our Instagram page for a chance to win your copy of Carolyn Boyd's “Amuse Bouche” book and bring the best of France's regional recipes to your kitchen! 📖

Amuse Bouche: How to Eat Your Way Around France 

Caroly Boyd 

Profile Books, £14.49