Fine cuisine is alive and well in the school lunchrooms of France. The menu includes lamb tajine, veal, crêpes, organic veggies, pâté and organic bread. Oh, yes -- and a cheese course.
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Of course it felt a bit like an outpost of the gorgeous museum in Paris -- but without seeming imitative or second best. This museum had its own special grace and logic.
In a country where the cuisine is part of their national patrimony and mealtime is a national treasure, that leisurely hot meal in the middle of the day was crucial to the well being of an entire country.
The longer I live in Europe, the more I am aware that whereas Americans view food and cooking as a lifestyle choice, food and cooking in Europe is just a way of life.
I know that the French macaron is as controversial and divisive as the cupcake; people either love them or hate them, are fascinated by them or scoff at their inexplicable popularity.
The French are raising their children in the fast-paced, hectic world of the Twentieth Century and, like the rest of us, rely much too often on fast food and convenience food.
What we think of as homely comfort food, goodies thrown together in just a few minutes so the kids will have something sweet for their lunchboxes, are exotic, special treats to the French.
NEW YORK (Reuters Life!) - Signs of decay in French food and wine have been apparent for decades but there could be a saving grace, from of all things...
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