September 2009
12 posts
Advantage France - Roger Cohen, Op-Ed Columnist,... →
The American healthcare debate is skewed. It should be devoting more time to changing U.S. culinary and eating habits in ways that cut the need for expensive care by reducing rampant obesity, to which anxiety, haste and disconnectedness contribute. France has much to teach, guts and all.
August 2009
21 posts
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French wine world stars in Rich List -... →
France’s top 500 rich list includes 50 people involved in its wine industry.
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“Cooking is the fulfillment of oneself, to share. To cook is to put your heart...”
– Michel Bras
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Wine, War, and Global Warming: gourmet.com →
an a direct appeal to our palates succeed where pleas to intellect and conscience have repeatedly come up short? That’s the hope of a group of French chefs, sommeliers, and chateau owners who last week published an op-ed in the newspaper Le Monde calling on President Nicolas Sarkozy to ensure that strict targets on carbon emissions be adopted at the UN climate summit this December in Copenhagen....
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Learn to Cook Like Alain Ducasse - TIME →
A tranche of wild sea bass with green-pea-and-rocket emulsion and mousserons des prés mushrooms sounds more like a three-star Michelin meal than a cookery-class assignment. But it’s exactly the kind of fastidiously prepared yet surprisingly uncomplicated dish that features on the haute cuisine course at celebrity chef Alain Ducasse’s new l’Ecole de Cuisine in Paris.
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Le Fooding Takes Over NYC - BlackBook →
Interview with Alexandre Cammas and Zoé Reyners of Le Fooding about their upcoming NYC event.
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French VAT Cut Boosts Restaurant Trade -... →
Although France may have just officially emerged from the recession, an appreciating euro and a decline in tourism continue to take a toll on the country’s beleaguered restaurant industry. But the French government’s decision to slash the value-added tax, a levy similar to sales taxes in the U.S., from 19.6% to 5.5% in the country’s restaurants as of July 1, is expected to give...
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French worried Scots could produce best wines -... →
Prominent French chefs have warned that the country’s wines could lose their complexity and the best produce could come from Scotland if the effects of climate change are not tackled.
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What's keeping the British out of France? -... →
In any case, eating out in France is no longer what the Guide Michelin still cracks it up to be. In the early 1970s, you could get a good four or five-course meal for under a pound in several restaurants not more than half an hour away. Not any more. Meals are skimpy, wines overpriced.
French Winemakers Sound Alarm Over Climate Change... →
Leading figures from the French wine and food industries are urging their government to push for a strong global agreement at a United Nations climate summit in Copenhagen in December, warning that failure to cut greenhouse gases will devastate their sector. “The jewels of our cultural heritage, French wines, elegant and refined, are today in danger,” a group of 50 winemakers, sommeliers and chefs...
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LVMH Buys 50% Of Cheval Blanc, 50% Of La Tour du... →
LVMH said in a statement it has acquired 50% of private company Cheval Blanc, which produces and commercializes Chateau Cheval Blanc.
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Gone appetit? Buttery-rich French fare is... →
Sacrebleu! Could it be true? Has French cuisine and cooking become … passé? The question arises in the wake of just-opened Julie & Julia, the Nora Ephron homage to Julia Child (Meryl Streep) that tells two delicious stories: how Child became one of the 20th century’s culture-changing figures, and what happened when Julie Powell, a 21st-century admirer (Amy Adams), decided to make, and...
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French wine in danger due to global warming -... →
French vineyards are on the brink of disaster unless dramatic measures are taken to reduce global CO2 emissions, Greenpeace has warned.
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I think the answer lies in the soil - FT.com →
Back in 2000 and 2001, Aimé Guibert of Mas de Daumas Gassac and the Mondavi family famously battled over a few morsels of Languedoc hillside. The spat is now historical, though the dying embers of acrimony received a final glow when Jonathan Nossiter ventilated them in his 2004 documentary film Mondovino. It seemed to be a tale of local protectionism (Guibert) fending off, via beguiling rhetoric,...
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Freuch super chef Hélène Darroze's secret... →
Award-winning chef Hélène Darroze, chef and owner of Restaurant Hélène Darroze in Paris, talks about family, the impact of her mentor, Alain Ducasse, and what she’ll do if her daughter, Charlotte, asks to go to McDonald’s.
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Eating In Paris: A New Restaurant Drops In -... →
A new restaurant called Nomiya has just been dropped—by crane—onto the roof of the Palais du Tokyo, a contemporary art museum in the Trocadéro district of Paris.