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French restaurants: No place like home

July 4, 2013

See? Our bouillabaisse is made right here!
GIVEN the state of France?s economy, its politicians ought to have bigger worries. But one of the hottest topics in parliament these days is how to force restaurants to reveal whether they make their boeuf bourguignon on the premises or rip open packets and warm up the contents.On June 27th the lower house approved an amendment to a consumer-rights bill that will force restaurants to label the dishes they prepare from fresh ingredients in their own kitchens as ?fait maison?, or ?home-made?. This is tougher than the optional label the government proposed, but less stringent than the obligatory description of every dish on every menu as either home-made or based on industrial products, which some want. If the reform goes through, in 2014 the menus of every establishment, from little brasseries in the Dordogne to multi-starred restaurants in Paris, could be sporting truth-in-eating symbols instead of appetising but misleading tags such as façon grandm?re??just as grandma used to make it?.The French are known to prize good...

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