How can I not think of the steak house on Rt. 1 north of Boston, the one with the fake full size
cows out front. I often read about the prime rib specials, you know the prime rib that cascades off your
plate, the mash potatoes with butter, enough for four.
It's not that way in France. The portions are petite. French cooking is labor intensive, the ratio
of chefs to restaurant clients is low, thus the entree prices high. No short cuts. The chefs work
12 to 18 hour days. The detail work is amazing and amazingly time consuming.
I see few overweight French, I first off attributed it to the smoking. I am now evolving to
the thought it is portion control and smoking. The savory morning item with cafe, the lunch
laced with strong coffee and a petite dinner with fine vin.
I really don't think the oversized meatball grinder (sub) would fly in France, its easily two
meals for them and really they would rather have ham and cheese or yougurt!
I learned today that the southern half of France is a place for retirement, it is a slower pace.
Eva, my French teacher said it makes the life easier but the work harder. Evidently, folks
from all over Europe retire to southern France, the more expensive real estate in the Canne,
Monte Carlo area.
Where I fail is the carrot. You first boil them, then plunge in cold water to blanc, when ready. The
carrot can then be skinned, via hand, gently. My error, I am too aggressive with the carrot and the
little green tops are muscled off.... ooops. Chef Emond only likes carrots with the presentation
tops. Like I said, French cooking is detail orientated.
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