"How to choose" guides
How to choose good artisan charcuterie in France
Rustic breeds, long curing, reading the label, the telling fat test: a clear guide to recognising the real thing.
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The journal
Guides for spotting quality, regional features, glossaries, a seasonal calendar, and portraits of makers. An editorial companion to the selection.
"How to choose" guides
Learning to spot quality: charcuterie, chocolate, labels.
"How to choose" guides
How to recognise real quality chocolate (and avoid the fakes)
Cocoa percentage, conching, bean-to-bar, visual cues: spot good chocolate in less than a minute.
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"How to choose" guides
Understanding the labels: AOP, IGP, Label Rouge, STG, organic
A full decoder for the symbols you read on labels: what they guarantee, where they fall short, and how to read them with a clear eye.
Read article →Seasons & stories
The good-food calendar of the year and the small stories behind the produce.
Seasons & stories
The good-food calendar of the year: what to taste, month by month
Twelve months, twelve picks. The French produce of each season, the markets worth knowing, the food festivals not to miss.
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Seasons & stories
Did you know? Small stories behind the produce of the terroir
Where the croissant came from, why Roquefort is blue, how Guérande salt turned grey: eight true anecdotes, dated and useful.
Read article →Regional features
Region by region, the places worth the detour.
Regional features
The good food places of Occitanie
Independent winemakers, Aveyron brewers, Leucate oyster farmers, chocolatiers and charcutiers: the Épicurieux editorial selection for Occitanie.
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Regional features
The good food places of Bretagne
Cider from the Finistère tip, salted butter, kouign-amann, seafood: a Breton feature in the making, growing with your suggestions.
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Regional features
The good food places of Provence-Alpes-Côte d'Azur
Olive oils, Bandol wines, Provençal honeys, calissons: an Épicurieux regional guide we're still building out.
Read article →Occasions & escapes
Gifting, booking, planning a food-led weekend.
Occasions & escapes
Food gift ideas for any occasion
For a wine lover, a chocolate fan, a craft-beer drinker, or anyone curious in the kitchen: concrete ideas and the Épicurieux addresses to match.
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Occasions & escapes
Birthdays, celebrations, reunions: where to book a memorable table
Tables d'hôtes, tastings with the producer, wine-tourism experiences: our leads for booking a meal that really stays with you.
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Occasions & escapes
A food-led weekend in France: 12 themed escapes
Twelve weekend itineraries by theme and region: cabins in the Périgord, Rhône vineyards, Breton cider, Cévennes honey.
Read article →For producers
For makers who'd like to be listed.
For producers
Why be listed on Épicurieux? (makers and producers)
No subscription, no commission, editorial selection: what sets Épicurieux apart from paid directories, explained for producers.
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For producers
How to submit a listing in five minutes (step-by-step)
A simple, human five-step process to suggest a place or apply for a listing.
Read article →Our method
Editorial charter and general FAQ.
Our method
Our editorial charter: how we choose the places we list
The single criterion, the three routes in, the things we never do: the public Épicurieux charter.
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Our method
Frequently asked questions (general FAQ)
Every recurring question about Épicurieux, grouped together: the site, the selection, the visitor's view, the producer's view, privacy.
Read article →Portraits & interviews
Giving makers a voice.
Portraits & interviews
Portrait: one maker, one craft (interview series)
Behind every listing, a person. A new monthly interview series giving the floor to the makers we list.
Read article →Glossaries
The essential vocabulary to find your way.
Glossaries
Craft beer glossary: IPA, stout, lambic...
Families, styles, tasting vocabulary: a glossary for understanding French craft beer and what's in the glass.
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Glossaries
Wine glossary: appellations, cépages, winemaking
AOC/AOP, ten essential grape varieties, methods of vinification, natural or organic wines, tasting vocabulary: everything you need to read a label in 30 seconds.
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