If you ever needed a nice photograph of Paris that does not look just like another postcard, I am sure that you ended up with a photo of Robert Doisneau. It wouldn’t be unfair to claim that his photos are among the most used
The Impressionists’ island
It is one of the islands situated on the Seine river west from Paris. Its name comes from the fact that many impressionist painters used this place for creating, but also as a place of gathering. Monet and Renoir spent some of the
She was a neoclassical goddess of Paris fashion, socialite and an influential salon hostess. A trendsetter. Her name was Juliette Recamier.
Jeanne Francoise Jullie Adelaide Recamier was born in 1777 in Lyon. She was the only child of Jean Bernard, the King's counselor and notary and
First Empress of the French and the first wife of Napoleon Bonaparte, Josephine was born Marie Josephe Rose Tascher de La Pagerie in 1763 on Martinique, although there is much evidence she was actually born on of St. Lucia, an island which switched hands between
She was the symbol of everything that was wrong with the old regime in France. Her Austrian descent made her a traitor and an enemy of the people. Her death was seen as a sign that the revolution's work was done. Her extravagant lifestyle and
Madame de Pompadour was one of the most famous mistresses in France and her influence in fashion, art and politics cemented her reputation as one of the most influential women of French history. Thanks to her, Paris became the capital of culture in Europe.
According to a popular story that appeared at the beginning of the 20th century, Camembert was first made in 1791 by Marie Harel, a farmer from Normandy.
Normandy was already known for producing cheesees similar to Camembert, but according to the popular legend Harel created Camembert
A story goes that the cow's milk recipe for the Saint Felicien cheese was invented at the beginning of the 20th century by a Lyon dairyman who came up with the idea of mixing the cream with his unsold gallons of cow's milk.
According to the
Comte is a cow's milk cheese made in the mountains of eastern France. It has the highest production of all French cheeses with the appellation d'origine controlee (AOC) status and annually some 64,000 tonnes of cheese is produced. This is quite an accomplishment given the
A long, long time ago, a handsome youth was eating his lunch of bread and sheep's milk cheese in a cave in the south of France when he was a beautiful young girl. Captivated by her beauty and laughter, he ran after her to meet