|Cauliflower and tomato sauce with pasta|
Food Diary (October 14, 2011)
Breakfast: Wholemeal sourdough toast, muesli
Lunch: Cauliflower and tomato sauce with pasta
Dinner: Stir fried veges in oyster sauce with rice, muesli
Today's Favourite Photo
The Clear One (Elderflower, Strawberry and Mint Jelly)
Today’s Favourite Blog
When food and France is mentioned usually positive thoughts come to mind. It is after all the ‘home’ of the Michelin star guide, host to the pastry Olympics, producer of premium quality ingredients and breeding ground of many world renowned chefs. To protect its culinary reputation the lower house National Assembly approved a new law this week that will oblige eateries to indicate whether or not their food is freshly cooked or ready-made. France has a very dark secret. Popular dishes sold at many eateries are most probably bought from factories that mass produced, vacuum packed and sold with instructions on how to microwave it.
Roland Heguy, chairman of the French syndicate for the hotel and restaurant industry estimates that only 20,000 of France's 120,000 food establishments could actually claim to make all their produce from fresh ingredients. So most eateries are experts in microwaving, not cooking from scratch.
However the fact that a law is in the process of being passed shows that France does take its food seriously.
It is interesting to note that this year, Picard, the gourmet frozen food retailer, was voted the nation's favourite brand for the second year in a row. And France is one of the most profitable markets in the world for McDonald's.
Most Recent Recipes
Most Popular Recipes