Articles about Dining In France
We regularly come across various articles and other items of
interest. If an article is "Paris
only", it is listed here.
Articles about a specific region of France can be accessed by clicking on one of
Pays Basque and Midi-Pyrénées
Périgord and Quercy (the Dordogne)
Worried that France's global gastronomic
influence may be on the wane, 15 of its top Michelin-starred chefs are
cooking up a plan to put it back on the menu and enlist the help of the
state to promote it.
When chocolate first arrived in France around
1615, the "food of the gods" from Amazonian rain forests was declared by
royal decree to be too good for plebeians and strictly for aristocrats only.
Today, the fruits of the cacao tree are available regardless of genealogy.
Alain Ducasse, the famous chef behind some of the world's top French restaurants, on Monday accused media of falsely peddling the perception that French cuisine has been left behind by other, newer offerings.
The French government's decision to slash the value-added tax, a levy similar to sales taxes in the U.S, to 5.5% from 19.6% in French restaurants starting Wednesday is aimed at helping one of the country's biggest industries, which has suffered amid the economic slump.
Olivier Roellinger, 53, announced this fall that he is turning in his three Michelin stars and will soon close the Maisons de Bricourt, his restaurant in the small Brittany port of Cancale.
For close to three decades, Patricia and Walter Wells have been fixtures of the American expat scene in Paris, Patricia as an acclaimed expert in French cooking and restaurant reviewer for the International Herald Tribune, Walter as a senior editor at this newspaper, finally retiring as its executive editor in 2005.
Nick enjoys three restaurants in the south of France run by husband and wife teams.
After years of discord, the French might have taken offence at an American yarn about rats in a Paris restaurant. Instead, the country has fallen madly in love with Ratatouille, a
Hollywood story about a rat with culinary talent. The new 3-D animation from Disney’s Pixar studios has topped the French box office in the two weeks since it scored the biggest opening day for an animated film in France.
It might not make it on to the agenda of the G8 summit, but a mixture of environmental degradation, economic success and spreading gourmandise has produced so much competition for the best products that they may soon run out, warns Pierre Gagnaire, one of the pioneers of modern, experimental cooking.
Expensive restaurants are now so popular that they are driving certain animals and fish to the verge of extinction, according to one of the world's leading Chefs.
Pierre Gagnaire, whose Michelin three-star restaurant in Paris regularly wins plaudits as one of the world's best, said that there were now too many restaurants like his own, ploughing their way through large quantities of certain raw materials considered as delicacies.
The foodie world's latest three-star Chef, Anne-Sophie Pic, joins a very exclusive all-women's club ... She's the first female three-star Michelin Chef in France for over 50 years. She talks to Euan Ferguson about living up to the illustrious family legacy and why women Chefs = quieter kitchens.
Chef Anne-Sophie Pic has become the first woman in 50 years to win three Michelin stars.
In another time, acrobats and go-go dancers would probably not have entertained a Chef at his 80th birthday party. The food would not have been prepared by Chefs from Japan, Australia, Norway and Spain — as well as France. A Chef’s birthday would not have been an occasion for anything like the three days of hoopla this past weekend in Monte Carlo.
But if the sedate world of fine dining has become a circus, no Chef has a better claim to the title of ringmaster than the guest of honor, Paul Bocuse.
Antoine Westermann of Le Buerehiesel, the famous restaurant in Strasbourg, France, says he plans to shave 3 1/2 ounces of
Périgord truffles — worth about $350 — onto each plate.
“For $25,000, what do you expect?” he said.
Westermann is one of six three-star Michelin Chefs — four from France and one each from Italy and Germany — commissioned to fix dinner at the Lebua luxury hotel for 40 “Epicurean Masters of the World.” That’s the title for the event, organized by the hotel to promote Thai tourism.
He can measure the pressure inside a chip and has worked out how to produce 24 litres of mayonnaise from a single egg. Hervé This, France's most famous chemist – and inspiration to Heston Blumenthal
– gives Ian Phillips the strangest cooking tips he's ever heard.
It is a truism that travel is broadening and travel from France to other countries brings home what’s so great about dining in the hexagon. Recently I had the opportunity to visit and eat in Greece and Seattle and I was struck by several things we take for granted when eating in France.
". . .it is not surprising that even Mr. Hennequin's own family believed his career at McDonald's lacked an element of respectability, much less cachet. Haute cuisine, yes, but McDonald's? 'My grandmother thought I was selling French fries on the Boulevard Saint-Michel,' he said."
Le Figaro's François Simon relishes dishing out judgments that have the gastronomic elite boiling.
Several European countries, including Ireland, Italy and Spain, have recently forbidden smoking in restaurants and bars, and many French people are calling for a complete ban on smoking in public places.
The classic French cuisine makes subtle use of spices and sauces, retaining the basic flavour of the dish
Visitors to French cafés should know that if the waitress lets her hand linger on your arm, she is not encouraging your interest, only a tip.
France once traded hulking Canada for the butterfly-shaped Caribbean island of Guadeloupe, and - without wishing to ruffle any flannels among the lumberjacks - in the bleak midwinter, at least, it's easy to see why it might have struck that bargain.
He's among an elite coterie of Chefs who command the sort of respect usually accorded royalty, but when Thierry Marx comes to Hong Kong there's only one place you'll find him searching for a meal.
"I hit the street as soon as I come here," says an excited Marx.
"There is nothing like street food, especially in Asia. It is so very important to the development of different cuisines -- I get so much inspiration from the street."
For Marx, named 2005 Chef of the year by gastronomic bible Gault Millau, there is no such thing as "slumming it" when it comes to food.
Haute cuisine is stupidly expensive, but some meals are masterpieces.
"There is no shortage of great Chefs in France, but major shifts in the food scene here are few and far between. Nouvelle Cuisine lost its momentum about the same time "Miami Vice" went into reruns and, more recently, Spain has stolen more than a little haute cuisine thunder thanks to the culinary wizardry of experimentalist Ferran Adria."
"As I passed a display of espadrilles in the
local supermarket, reading the sign that said "Mettez-Vous en Vacances!" I
laughed out loud. 'Put Yourself on Vacation,' of course! Only the French
would come up with an idea like that."
"At the risk of trivializing international
relations, I've come to the conclusion that the French are just like you and
me. Except for how they live."
"There is a culinary tussle under way in France.
Old-guard Chefs, whose restaurants were once seen as temples, are being
challenged by new-guard diners, who would like to do away with Michelin
stars, polished silver and the amuse-bouche. As you might expect in a
country that debates everything from the meaning of work to the merits of a
president who practically lives with his mistress, the standoff has become a
"As we were driving home from a recent lunch at
La Chassagnette - the only totally organic, Michelin-starred restaurant in
France - my companion exclaimed: 'That meal would have been intolerable if
the food hadn't been so interesting.'"
"French cooking is truly out of this world, and to prove it some of France's top Chefs have created 11 dishes for future astronauts, the European Space Agency (ESA) said on Monday in Paris."
"The French daily Le Figaro compared the event
to the fall of the Berlin Wall. It was not referring to the French rejection
of a European constitution. No, it was alluding to another rejection, that
of the coveted three-star status in the Michelin guide by the French Chef Alain Senderens."
"I came back from France with an empty wallet,
and not much else. . . .Where did all my money go? You know the
answer. Food, of course. Even though I came back with almost nothing but
photographs, it was worth every euro. Why? French food is, to put it simply, c'est magnifique."
"France's 'Chef of the century' Joël Robuchon
has heaped scorn on the famed Michelin restaurant guide after a series of
gaffes, accusing the 2005 edition of Europe's food bible of losing its way."
Slate on why the bestselling diet book may be just
"What comes to mind when you think of French
cuisine? Lavish food? Cream and butter? Red wine? Pastry? Big price tag?"
"The purpose of the lunch was to say farewell to
the Michelin Guide’s director, Derek Brown of Britain, 60, and to usher in his
successor, Jean-Luc Naret, 42, of France. It was a very nice reason for a party."
Grazing on dandelion and clover in Burgundy, Charolais
are considered some of the choicest beef cattle in the world. David Downie travels to rural France to find out why everyone from breeders to Chefs is
following the herd.
Drinking ‘two or three’ glasses of wine is fine, the French wine industry is
telling drivers – in direct opposition to a government campaign to reduce
drinking and driving.
French farmers may be the main beneficiaries European CAP subsidies – but some
of them want a system fairer to farmers in the developing world.
Decanter contributor Michael Broadbent
gives the gift of wine – six bottles of 1989 Mouton-Rothschild – the top
rating of five stars. He describes its 'wonderful mouth-filling fruit,
with fantastic bouquet and flavour' and says 1989 was 'unquestionably a
great vintage and one which brought the decade to a resounding close'.
"Deep in the heart of the country, three
creative pioneers are remastering the art of French cooking. Arthur
Lubow makes a pilgrimage to where the wild things are."
". . .French wine exporters are accustomed to hearing about unholy
cocktails that give new meaning to the term "abuse of alcohol" — vodka and
red wine in Korea, cola and red wine in Spain and Asia, cognac and port in
The influence of Asian cuisine is strong on most great Chefs of France.
"The Guide Rouge is still the most popular restaurant guide in France,
selling approximately 600,000 copies annually. Doesn't that mean it's the best guide in the country?"
With maximum scores from two of France's key guides, he may well be the best Chef in the world. But do customers
actually enjoy eating at Marc Veyrat's restaurants, asks Matthew Fort.
Profile and interview with Derek Brown,
Englishman who is first non-Frenchman to head Michelin guides to hotels
and restaurants in Michelen publications' 103-year history.
A petition to have gluttony removed from the list of seven deadly sins has been
drawn up by a group of French Chefs, writers and celebrities – and they want
Pope John Paul ll's approval.
In many parts of the French countryside, the highlight of the fall
season is the "vendage", the grape harvest.
About the superb high-fat
butter made in France.
After 40 years spent inspiring the United States with the art of fine
French cuisine, American cook Julia Child was awarded the Légion
d'Honneur, France's highest honor.
A journalist and his family prepare a Ducassian dinner for a very special guest: Alain Ducasse!
" . . . no self-respecting French person would
ever eat soft-boiled eggs and toast for breakfast."
Corsican food gets its unmistakable character
from the sprawling scrub called the maquis.
A visit to Troisgros and Alain Ducasse (France), as well as L'Hôtel
de Ville (Switzerland) and Comme Chez Soi (Belgium) to see how they're
changing with the times.
French laws protect restaurant patrons.
Fish and bells? Yes, both are inextricably part of French Easter, and pastry shops make the most of them.
Read what happens when an attractive young woman does something that is "just not done".
In France, to receive a brain is a rare gift indeed and I was given two within the past seven days.
At its best, it’s the greatest brandy in the world, but
when it’s too young . . .
Claude devoured life and ate big lunches–and he knew where to dine and At its best, it’s the greatest brandy in the world, but why?
What to the French eat on Bastille Day?
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