Day 6 of my month of French fun, in anticipation of the publication of Naughty in Nice on Sept 6th:
If you want to know why French food tastes so good, there are big differences in their approach to cooking.
1. The word processed is foreign to them. The French like their food nautral and fresh.
2. Fresh food means shopping daily at the market, smelling, touching, examining each item bought. This is still the norm in France in spite of supermarkets.
Bread is bought every morning for breakfast at the local bakery.
3. The French are not afraid to use butter and cream (unsalted butter for most things) and yet their cholesterol count is lower than ours. Why is that? Could it be the red wine? Could it be a less stressful life-style? Or could it be all those chemical compounds we put into our bodies in that processed food?
And don't forget to comment for a chance to win a prize at the end of the month.