Beef is the centrepiece of French cuisine, intertwined with the national culture and a marker of French identity. But beef is facing a sharp decline as foreign meat becomes more competitive, with the French foodie more likely to eat mindfully, opting for healthy, light meals.

With a powerful elite of foodies taking to social media and demanding all things 'local, 'real', and 'independent' how can big food companies challenge the perception that they're part of the problem?

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?

New research shows that 40% of French people feel fast food is poor quality and overpriced. As a result, many are choosing to eat elsewhere – workers heading out for lunch in the week would rather go to the supermarket, or pick something up from a bakery, than grab a Big Mac.