French cuisine has long been associated with strictly kept mealtimes and beautifully set tables. But traditions are evolving, and although half the population eat together, it’s not so much for the food as it is for the company. So what brings French people to the table in 2016?

For mums and dads, getting dinner on the table after an eight-hour day at the office is a complicated task. It’s even more difficult to ensure that they’re giving their children healthy and nutritious food that they will actually enjoy. So how are busy parents feeding their kids?

Fine dining with the kids don’t seem like the perfect pairing. A new dining club is now aiming to introduce toddlers to the world of gastronomy through some of the trendiest eateries in London and New York. But do parents really want to tuck in to oysters and champagne with their toddler in tow?

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?