French cuisine has an endurance that overrides trendiness. Whilst the cronut (hybrid croissant/donut if you're the uninitiated) threatened to breach this timelessness, the culture of French dining generally resists food fads.
The pace of change in the New Zealand food industry is much faster, however there are certainly cultural overlaps that mean we've taken to French exports like a canard to eau, from devouring fresh croissants first thing to indulging in macarons.
This month we'll be exploring the best places to find authentic French cuisine, some of the challenges involved for French producers in New Zealand, and sharing recipes for you to recreate both rustic and fine French dishes at home. Bon appetit!