Croissants and coq au vin

The home of quiche Lorraine, this north-eastern corner of France has a fascinating history – both foodie and beyond, says Liz Boulton

LEISURE

Although it’s not unusual for a restaurant’s menu to be inspired by the ingredients that are grown and produced locally, few are influenced by the architecture of the buildings they occupy. The Granar

With its first Michelin star and a strong culture of slow food, the Serbian capital is transforming its culinary reputation and revitalising traditional Balkan cooking by embracing old-world methods

Cooking and eating in one classroom and sleeping in another is the dream for Angélique and Eric, who renovated an old village school in Holland

The pleasures and challenges of making – and describing – great wines