What makes a real salade niçoise?What type of cheese is officially France’s stinkiest? Why does the sandy carrot have such a superior flavour? And who exactly are the Brotherhood of the Knights of the Giant Omelette? Leading expert on French food and culture Carolyn Boyd shares the stories behind the country’s most fascinating foods and ingredients. Spanning every region of France and divided into 200 separate vignettes, each entry blends history and travel, personal anecdote and recipes.

Amuse Bouche is a book to be devoured: a beautifully illustrated, joyous celebration of French food, and a charming, practical guide to inspire your own travels – whether you’re a proud Francophile or don’t know your ficelle from your flûte.

TIMES BEST FOOD AND DRINK BOOK OF 2024, A Financial Times Book of the Year 2024

‘A perfect balance of history, food, anecdotes and recommendations’ Michel Roux Jr

‘Wondrous, witty, delicious and fun. Every page made me hungry’ Raymond Blanc

‘A richly researched and highly readable wander round the regions of France’ The Times