The Father of French Butchery Talks Tartines, Hamburgers, and the Fight to Save His Craft

Master butcher Serge Caillaud wrote the book on Parisian butchery, literally. Over coffee and wine, he tells us how he sparked a farm-to-table meat movement in France, and the world. Oh, and he invented the tartine.

Answers to All Your Questions About France’s ‘King of Cheese’

From the definitive way to slice a wedge of brie to why people are dunking theirs in coffee, we’ve got the lowdown on all six types of France’s most famous cheese.