A Season in France (2017) – uniFrance Films

Abbas, a French teacher, has fled war in the Central African Republic in order build a new life in France. While waiting to be granted refugee status, Abbas daily life takes shape: his children go to school and he works in market where he encounters Carole, who is moved by the courage of this man still haunted by the ghosts of his past.But if asylum is rejected, what will become of Abbas and his uprooted family? And what will happen to Carole, deprived of the home that she’d believed she had rebuilt with them?

Source: A Season in France (2017) – uniFrance Films

Love baguette

Enjoy Restaurant Week in France during Tous Au Restaurant this October 

Restaurant Week

Restaurant Week à la française! From October 1st to 14th, more than 1,500 restaurants will participate in a restaurant week of sorts in Paris and other French cities, called Tous au Restaurant (everyone to the restaurant). The reservations open September 25th at 10:00 a.m. Paris time (4:00 a.m. EST), and can only be made on the Tous au Restaurant site, run by La Fourchette. [ . . . ]

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French pizza chef makes Lille’s first cannabis dough

cannibus pizza

A pizzaïolo in Lille (Hauts-de-France) has created the city’s first ever legal pizza dough made with cannabis.Claudio Nigro, chef at the VIP Pizzeria in Saint-André, has managed to keep the meal legal by using hemp flour, purchased from a local organic food shop, rather than leaves or oil of cannabis itself.Hemp, which originally comes from the cannabis plant and has the botanical name of “Cannabis Sativa L”, is legal in France.

I started with bran, then rye, and then recently I’ve put in hemp. It is just like any other flour [but] has an added nutty taste

It contains less than 0.2% tetrahydrocannabinol (THC), the psychoactive element in cannabis that causes users to become “high”.

Despite this, orders for the pizzas have risen by 30% since the new flour’s introduction, and have even attracted a visit from four local police officers keen to check out the legality of the new dish.Chef Mr Nigro said: “They came to check that everything was legal. In France, we are still at the stage where this sort of thing makes people scared. It’s like I’ve offended a religion. But there is nothing extraordinary about it. I know that in ten years, this will be normal. I want to be a trailblazer in this area.” [ . . . ]

Continue at: French pizza chef makes Lille’s first cannabis dough