So how hass a new Asiatic restaurant thrived in La Clusaz and why has a small Haute Savoyarde bakery chain started offering three different types of gluten-free bread? It seems that the new generation of locals are also speaking with their wallets.
Visitors to France hanker after the boulangeries and pâtisseries found on every street corner of the country. The boulangeries, yes. The croissants, I understand. Macaroons, I LOVE, so I give them that too. These, after all, have become part of my holiday routine. And yet I rarely touched the things when I lived, worked, and immersed myself in French life... [But s]o how has this world of sucreries become such a reflection of French culture?