I went to the Gers expecting to be reassured about the ethics of eating foie gras.  I came away resolved not to eat it again.

What to look for and why more isn't necessarily better when it comes to cocoa solids

Great for an Easter brunch. Great for breakfast. Great for lunch. If juicing's passed you by so far, now's the time to get started.

The kind of food you get in a typical five star restaurant has become so refined and so fiddly, divided up into so many courses and littered with so many show-off dishes that it’s hard for a decent wine to get a look in.

And why it's worth hunting down the real thing.

How on earth to whittle the great food and wine combinations I’ve experienced down to a mere 25? My editor challenged me to have a try and this was the result . . .

Classic and not-so-classic pairings for caviar, smoked salmon, oysters, truffles, foie gras, jamon Iberico, Vacherin Mont d'Or and artisanal chocolate . . .