I totally agree with the observations in your list! I first came to Tours in 2002 and the changes since then are sometimes just sad (French tacos??) but sometimes welcome...still trying to think of an example...let me get back to you on that ;-)
I look forward to hearing what you land on. French tacos, yes, but that’s a laugh (all the way to. the bank for the company, if what I hear is correct). Have you had one yet?
Great article, Susan. I'd be interested to know what the French version of chocolate chip cookies looks like, in the sense of how they differ from ours.
Having just returned from a month in Paris . . . another trend. THE TIP JAR!!! I saw them appearing more and more, the sign in English, and most French Prople ignoring them. But at one of my favorite mid priced restaurants, the payment screen solicited a tip of an additional 10%. I feel this is going to become more and more common.
Chicken wings discarded? Not even used to enrich chicken stock?
I buy them specifically to enrich my stock.
I thought the same thing!
Thank you for highlighting the best of Paris! Every generation passes on their version to keep the cuisine current! Bravissimo!
I couldn’t agree more. Thank you. I’m so glad you’re following here.
I totally agree with the observations in your list! I first came to Tours in 2002 and the changes since then are sometimes just sad (French tacos??) but sometimes welcome...still trying to think of an example...let me get back to you on that ;-)
I look forward to hearing what you land on. French tacos, yes, but that’s a laugh (all the way to. the bank for the company, if what I hear is correct). Have you had one yet?
Loved the talk and this post!
Thank you, Sacha!
Gosh, I grew up eating hachis and haven’t thought about it in years. My mum had it on rotation. Thank you for the aide mémoire.
On rotation…I love that. Well, my recipe is a little uptown, but one I got from a wonderful cafe on rue de Rennes. Wonder if you’ll make it?
I love lamb, so yes. I will report back!
This is a great read! Thanks Susan!
What! French butchers threw away chicken wings?! They make great broth.
Your writing and recipes always make me long for France, where I lived and worked in the ’80s. Thank you for a terrific newsletter.
Hugs from Salt Spring Island in BC Canada. I have all of your books and look to your recipes for seasonal inspiration. Thanks
Great article, Susan. I'd be interested to know what the French version of chocolate chip cookies looks like, in the sense of how they differ from ours.
Having just returned from a month in Paris . . . another trend. THE TIP JAR!!! I saw them appearing more and more, the sign in English, and most French Prople ignoring them. But at one of my favorite mid priced restaurants, the payment screen solicited a tip of an additional 10%. I feel this is going to become more and more common.