Justin Postlethwaite

Justin Postlethwaite explains why the cockerel is a symbol of France – and shares an intimidating lunchtime with one 📢 As you scroll through the beautiful images, why not listen to our narrated article? It’s a great way for France Today Members to dive deeper into the story while enjoying the visuals.

A succulent steak that I eagerly polished off at the consistently excellent meat-lover’s magnet J’Go in Toulouse was accompanied by crunchy frites and a generous pot of Béarnaise sauce. As I slathered the yellowish, tarragon-tinged buttery concoction onto each perfectly à point forkful of beef, my thoughts turned to the joy of French sauces.

magazine Now is the time to enjoy Comtesse de Vichy, a spruce-wrapped French cow’s milk cheese Comtesse de Vichy A relatively recent addition to the vast array of French cheeseboard options – it was first produced in 2004 – Comtesse de Vichy is a pasteurised cow’s milk cheese with a soft, pressed texture and a natural rind.