Fast food in France: a great waist?
"We are at a historical turning-point in cuisine," says Bernard Boutboul, Director of food consultancy Gira Conseil, "lifestyles are changing and people want to eat more and more quickly."
21
03, 2013
26
02, 2013
Lighting up in France
“Here, a tobacconist is likely to be subjected to checks once a century,” says Didier Migaud, President of the State Auditor, Cour des comptes. Migaud also laments that government subsidies of tabacs (tobacconists) far outweigh its funding of prevention measures.
4
02, 2013
A French pilgrimage: canelés in Cap Ferret
Before us sits a golden toffee-crusted delicacy, which Lucas might have brought me half-way around the world to Cap Ferret to savour. I bite through the caramelised shell, experiencing waves of textural sensations…
12
12, 2012
Meet the Pope of French cooking
“I would like to be remembered for creating the school and the Bocuse d’Or,” says Bocuse, referring to the Institut Paul Bocuse – the impressive culinary and management school he created in 1990. With state of the art equipment and exceptional staff, the school attracts students from over 35 countries.
