Carolyn Boyd

Mar 10, 2025 | connexionfrance.com | Carolyn Boyd

For a century now, French novelist Marcel Proust has cornered the market in madeleine-related musings. In his masterpiece A la recherche du temps perdu, there is a scene in which the taste of the buttery, shell-shaped cakes with their signature ‘bump’ transports the writer back to his childhood in one bite.

Mar 8, 2025 | theguardian.com | Carolyn Boyd

Getting away from it all is surely the idea behind every holiday, yet as I drive through undulating countryside towards the village of Salers in France’s Massif Central, I wonder whether I’ve ever felt quite so away from everything. This is the appeal of the Cantal, the rural heartland of the Auvergne-Rhône-Alpes region, in which the Massif Central is nestled.

Mar 4, 2025 | yahoo.com | Carolyn Boyd

Positioned at the crossroads of Burgundy and the Rhone Valley, Lyon has long occupied a position of culinary privilege. Its chefs are spoiled by superior produce drawn from the local area, including wines from the vineyards of Beaujolais and cheeses and meats from the foothills of the Alps. In the city, restaurant offerings range from high-level classic French cuisine to international fusion concepts brought here by creative chefs from around the world.

Mar 4, 2025 | aol.com | Carolyn Boyd

Positioned at the crossroads of Burgundy and the Rhone Valley, Lyon has long occupied a position of culinary privilege. Its chefs are spoiled by superior produce drawn from the local area, including wines from the vineyards of Beaujolais and cheeses and meats from the foothills of the Alps. In the city, restaurant offerings range from high-level classic French cuisine to international fusion concepts brought here by creative chefs from around the world.

Mar 4, 2025 | nationalgeographic.com | Carolyn Boyd

Positioned at the crossroads of Burgundy and the Rhone Valley, Lyon has long occupied a position of culinary privilege. Its chefs are spoiled by superior produce drawn from the local area, including wines from the vineyards of Beaujolais and cheeses and meats from the foothills of the Alps. In the city, restaurant offerings range from high-level classic French cuisine to international fusion concepts brought here by creative chefs from around the world.