Category: Food & Wine

Arrogant Frog: making fun of France pays off for vigneron

Jean-Claude Mas might just be the last playboy to fly the flag of the long lost world of the 1960s jetset crowd, a crew of cosmopolitan travellers who flew from party to party across Europe and the US indulging in the best wine, food and parties the world had to offer.There was a stint as a cultural attache to the French embassy in Miami in the 1980s where Mas was in charge of promoting French cuisine and consumer brands to the locals — yes, that is a real job — and then of course a few years as a professional racing driver in [. . .  ]

More at: Arrogant Frog: making fun of France pays off for vigneron

Daniel Boulud’s Guide to Paris | Tasting Table

Here are Boulud’s favorite Paris go-tos.

① Epicure by Chef Eric Frechon
Boulud describes head chef Eric Frechon, who was awarded the honorary Meilleur Ouvrier de France title, as “a very creative chef who presents a cuisine rooted in French tradition.” From langoustines to veal sweetbreads, you won’t be disappointed when it comes to the [ . . . ] More: Daniel Boulud’s Guide to Paris | Tasting Table

Corporate Food in Paris: Why the French Are Wary of Big Brioche

“I don’t really trust supermarkets to sell good regional products,” said Hélène Feuillebois, a lifelong Paris resident. “I would rather go to a cheese or charcuterie shop or outdoor farmers’ market. I don’t find it that much more expensive, and those extra two euros really are worth it. I only ever consume those [supermarket] products at other people’s dinner parties, so I guess some people don’t mind buying them.”

Read Full Story: Corporate Food in Paris: Why the French Are Wary of Big Brioche | Food & Wine

Niki Bezzant: Why we should eat like the French

The French paradox – eating cheese and drinking wine but practising moderation.

Last Saturday I placed two halves of a ripe, soft French cheese the size of a plate on top of a dish of sliced potatoes, bacon, garlic and cream, and baked it in the oven. Then I ate about half, with a glass of wine.

This is tartiflette, a dish from the Savoie region of France. The cheese is reblochon, a gorgeous unpasteurised washed-rind thing of beauty. If you had told me before I put it in the oven two of us would eat the whole dish between us, I wouldn’t have believed you.

And yet we did, and enjoyed every mouthful.

This, of course, is not the kind of food I should admit to eating.

It doesn’t tick any nutrition boxes. It’s high-carb and high-fat – that deadly combo, making it highly calorific.

I would not be keen to run it through a nutrition analysis.

But obviously (at least I hope this is obvious) this is not the kind of thing I eat every day, or even every month.

It’s in the realm of treat foods, to be savoured and enjoyed from time to time.

The people of France understand this, and practise it routinely. Although we think of French people munching croissants and foie gras daily washed down with lots of red wine, these are not everyday foods for them.

When they do have them, they eat small [ . . . ]

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