Michel & Augustin is arguably the coolest brand the French food industry has seen for decades. But how did a tiny food company selling shortbread manage to compete with French food industry giants? And what strategy has the brand used to conquer French hearts?

The cultural trope of the snooty French waiter has become a staple of the Parisian restaurant. But the people who actually dine in these establishments are growing tired of this stuffy attitude. Enter No More Penguins; a homegrown start-up set to put an end to sourness in the world of service.

From escargots to foie gras, France has long been known for its gastronomy. And with the country attracting 83 million tourists each year, it’ll be tough to find anyone who omits ‘food and wine’ from their reasons for visiting. But research suggests the country’s culinary heritage is eroding.

France is the land of the gourmet; a place where delicious wines meet delectable dishes in restaurants every day. But until now, any unfinished morsels have always been left behind. In a bid to reduce food waste, the French government is forcing restaurants to give out doggy bags on request.