How to Save Rural France - TIME
In France, life on the farm is changing, with farmers having to cultivate more land, more efficiently and at less cost
July 23 2010
—Kings of Pastry : Ruth ReichlBut mostly this wonderful film explains – although that is clearly not its intention - why there is a new food movement in France, a reaction against this antique tradition of technique. The young chefs have shaken off this world, along with everything it represents. Watching this film about the MOF is like watching a ghost go floating out of the room. I’m not sorry to see it go.
March 30 2010
—Le Fooding, the French challenge to haute cuisine. : The New Yorker…tell me what you think about eating, and I will tell you only that you are French.
January 27 2010
December 23 2009
How to make espagnole sauce - chicagotribune.com
Like any French mother sauce, espagnole is not meant to be served as is. Rather, it’s a base for any number of other, more complex sauces.
December 10 2009
French Food for the Holidays - The Early Show - CBS News
If you really want to “wow” your dinner guests over the holidays, how about cooking some French cuisine? Clotilde Dusoulier, editor of the English version of “I Know How to Cook,” a staple for French chefs for over 75 years, shared how to create a traditional French holiday menu for your table.
The woman who taught France how to drink - The Independent
[Empress] Josephine was also a celebrated hostess and, although not a great drinker, a great collector of wine. The official inventory of her possessions at her death includes more than 13,000 bottles of wine from all over the world, from the Cape to Hungary to Champagne. Study of her 1814 “wine list” reveals something that may seem unsurprising but was, at that time, extraordinary. Almost half of her bottles and barrels came from vineyards around Bordeaux. Most of them, though little-known in France at that time, would later come to be recognised as among the greatest names in wine: the four “top” Médoc châteaux of Latour, Lafite, Margaux and Haut-Brion.
December 03 2009
French Cuisine Today According to Le Fooding & French Chefs - Huffington Post
An interview with Alexandre Cammas of Le Fooding.
November 30 2009
The Americanization of The State Dinner - NYTimes.com
Despite our presidents’ homegrown tastes, White House state dinners have almost always been distinctly French in flavor. Even the Kennedys, who made a point of serving American wines on state occasions, never thought to pair them with American cooking.
November 27 2009
Organised crime mushrooms as French fungi trade becomes lucrative - Times Online
It is a great French autumnal tradition that furnishes an essential ingredient in some of the nation’s finest dishes. Yet the once tranquil pastime of mushroom hunting has fallen victim to organised crime as city-based gangs descend on the countryside in search of a fungus that brings quick, easy profits.
November 23 2009
Paul Bocuse, Alain Ducasse and More French Chefs Take on Fast Food - WSJ.com
Plenty of chefs in the U.S. and France have opened bistros, brasseries and other relatively affordable alternatives to their Michelin-starred eateries. France’s master chefs now have taken the next step—designing and serving their own takes on fast food. Their interpretations are American-style lunches of salads and sandwiches, often priced as meal deals and packaged to be eaten on the run.
Almost every wine aficionado knows about the divide between “modern” and “traditional” winemakers in Piedmont. But far less has been written about a similar clash of philosophies in the Northern Rhône. Both disputes date back to the 1980s; yet, the results have been very different.
November 21 2009
Scott Simon talks with Michael Paterniti about former French President Francois Mitterrand’s last meal, which consisted of a rare — and illegal — dish of Ortolan, a bird about the size of a thumb.
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