French now getting sniffy about their recipes

French Cuisine has to be the most over rated & over priced in the world. IMHO.
Look at a typical French town/harbour restaurant menu these days, when they can be bothered to open,:rolleyes: and you will see what I mean.
German & Swiss are also bad, but at least they don't brag about it so much.
LES
 
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TinaLes said:
French Cuisine has to be the most over rated & over priced in the world. IMHO.
Look at a typical French town/harbour restaurant menu these days, when they can be bothered to open,:rolleyes: and you will see what I mean.
German & Swiss is also bad, but at least they don't brag about it so much.
LES
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Spot on(y)

They have been getting away with it for too long:mad:
 
FREXPT said:
Regardless of the claims about "haute cuisine", the French national dish apparently is "Steak Frites"
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Chris said:
And it’s mostly bloody awful except in the Alps and in the South in my experience.
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……mainly because it is often poor Dobbin…..
 
Sorry but when I think of French restaurants & short opening times I always smile and think of Micky Flanagan, he hits the nail on the head.
Please Don't view if offended by severe swearing, if you are French then pay attention.;):giggle:
Chris this is especially from me to you...enjoy.
LES
 
We did have a very good village restaurant run by a Danish lady and her French husband who was the chef. He did make an effort with his dishes, but more than once we were advised by the patron to avoid something on a daily menu, as that was intended for the "ouvriers" and they had something "better" to offer their regular diners.

Sadly, divorce led to the place being sold and we went just the once more under the new French ownership.

That coincided with the Covid outbreak and not being able to go out brought home just how much enjoyable our own meals could be as we are both pretty decent cooks. We haven't bothered eating out since.

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Emmit said:
Perhaps our french Funsters could comment on reports
that the culinary industry in France have embraced the British
'Crumble' and other UK Puds.
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This is correct. Had a crumble the other day in France and it was far better than I’ve had in many English establishments.
 
Emmit said:
Perhaps our french Funsters could comment on reports
that the culinary industry in France have embraced the British
'Crumble' and other UK Puds.
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Yes, very true. Also many boulangeries offer individual crumble portions in amongst their tartlettes and cakes at the usual inflated prices.
 
TinaLes said:
French Cuisine has to be the most over rated & over priced in the world. IMHO.
Look at a typical French town/harbour restaurant menu these days, when they can be bothered to open,:rolleyes: and you will see what I mean.
German & Swiss are also bad, but at least they don't brag about it so much.
LES
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My son is a chef - he would laugh at the concept of only working 8hr in a day which the French are obliged to do.
 
Landy Andy said:
This is correct. Had a crumble the other day in France and it was far better than I’ve had in many English establishments.
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Avec creme Anglaise I hope ? 😋

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Garcon!....2 beers please.......oui oui monsieur......no just the beers
 
DuxDeluxe said:
True, but I love classic French dishes….. not nouvelle cuisine though. Good hearty lyonnaise cooking is hard to beat
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Shall I add that most certainly, no country according to me, should cook and propose anything they would call Haggis! It would sound heretic to me. Come on let's be fair We all try to cook things "like" whatever dish you could think of, and give it the same name, but only the people from a country or even an area of a country are allowed to call its by it original name. It's just obvious! And I agree with most comments (I did say MOST... not ALL!!!!) and what they want to point out. It should just be the same rules for what ever French would want to cook and propose in his/her restaurant coming from another country. As I said ... Let's be fair.
I understand what this ...Lady... (I never heard of BTW....indeed DuxDeluxe you've got too much time on your hands :whistle2: :p how the heck did you find that Lady ??? ) wants to do, but I think it needs a bit more work to be able to be fair to everyone and to every country

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Camdoon said:
My son is a chef - he would laugh at the concept of only working 8hr in a day which the French are obliged to do.
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Sorry ... restaurants are under a different law. 52 hours/week if I remember well. It might even be more now, with all the recent laws.
 
Personal taste - if you like the food where ever it is cooked then it is good. If you don't like it it's bad.
I do see civil war breaking out in France if the proposals go through - cassoulet is correctly made in at least 3 towns that I am aware of and each one is different :giggler:
Sue
 
Suenliam said:
Personal taste - if you like the food where ever it is cooked then it is good. If you don't like it it's bad.
I do see civil war breaking out in France if the proposals go through - cassoulet is correctly made in at least 3 towns that I am aware of and each one is different :giggler:
Sue
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I will even add, that I personnaly found in Castelnaudary the worst cassoulet ever, while it is supposed to be the "nest" of this dish

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A Frenchman told us a few years ago that he despaired of French cuisine which was all something with chips. He was blaming lazy restaurateurs.
 
Reallyretired said:
Has anyone come up with way to improve andouillette, apart from the obvious one of throwing it in the bin.
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Ah this one is a good point! If some day you happen to come and visit (bl***y hurry, I'll stop working hopefully on the 1st of January 2025) then I will take you where you'll have the best ones I have ever eaten. Mind you, I told them" look I just hate this since I had to eat some not properly cooked, and I'll mess around if it happens to be the case here too". Ordered, praying I would not have to stand on the table to shout YUKKKY ! And they were really nice. I guess it's the same with people who tried haggis badly cooked.
Reallyretired Tell me if you want me to edit all my posts on here in blue :smiley:
 
Landy Andy said:
In France now, and yesterday at French restaurant for lunch offering a range of salad. One of which the wife had. A Norwegian salad. Salomon, feta cheese, pineapple, capers, and then the standard salad stuff. Mmmm. Norwegian, pineapple, feta, 🙈🙈
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Agree on that, deffo!
 
yodeli said:
Sorry ... restaurants are under a different law. 52 hours/week if I remember well. It might even be more now, with all the recent laws.
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Tried looking that up as I always assumed this was part of the issue with restaurants but the 35 hour concept appears to be very convoluted (seen from this side of the channel).

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Camdoon said:
Tried looking that up as I always assumed this was part of the issue with restaurants but the 35 hour concept appears to be very convoluted (seen from this side of the channel).
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My brother in law used to have in charge one the restaurants of the Courte-Paille company. That's how I knew about it. It's not something that the average french knows, let alone a foreigner.
Many different laws according to the trades, be it in number of hours or at what time starting and endind At the moment all the outdoors jobs start at 5.00 or 6.00 am and end at 2.00 or 3.00pm. Don't forget that lots of jobs are ruled (open/closed) by the weather. I guess in England the roads workers can't work when it's snowy/frozen everywhere, well same with restaurants here. The heat makes things difficult. Also, no point in opening early when people are still in bed having drank a lot the previous evening. The staff ends after 2.00 or 3.00 in the morning
Another example with night work for women. It's forbidden to offer a maid job to a woman if it's during the night unless the employer obeys a few safety rules for the woman. I don't know which ones as I never looked.
 
yodeli said:
My brother in law used to have in charge one the restaurants of the Courte-Paille company. That's how I knew about it. It's not something that the average french knows, let alone a foreigner.
Many different laws according to the trades, be it in number of hours or at what time starting and endind At the moment all the outdoors jobs start at 5.00 or 6.00 am and end at 2.00 or 3.00pm. Don't forget that lots of jobs are ruled (open/closed) by the weather. I guess in England the roads workers can't work when it's snowy/frozen everywhere, well same with restaurants here. The heat makes things difficult. Also, no point in opening early when people are still in bed having drank a lot the previous evening. The staff ends after 2.00 or 3.00 in the morning
Another example with night work for women. It's forbidden to offer a maid job to a woman if it's during the night unless the employer obeys a few safety rules for the woman. I don't know which ones as I never looked.
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Yes we have few rules around this.
Road workers in England clearing snow are rarely needed as while we are further north most land is close to the sea. So every 5 years or so the snow falls, roads are jammed and the airports close; everyone says that Canadian airports are all running even though it is 10 degrees colder; we all agree that we should be prepared for the next time; 5 years later - repeat process :)
 
yodeli said:
Ah this one is a good point! If some day you happen to come and visit (bl***y hurry, I'll stop working hopefully on the 1st of January 2025) then I will take you where you'll have the best ones I have ever eaten. Mind you, I told them" look I just hate this since I had to eat some not properly cooked, and I'll mess around if it happens to be the case here too". Ordered, praying I would not have to stand on the table to shout YUKKKY ! And they were really nice. I guess it's the same with people who tried haggis badly cooked.
Reallyretired Tell me if you want me to edit all my posts on here in blue :smiley:
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I seem to be able to read your purple prose now. Must have changed something my end.
 
TinaLes said:
Sorry but when I think of French restaurants & short opening times I always smile and think of Micky Flanagan, he hits the nail on the head.
Please Don't view if offended by severe swearing, if you are French then pay attention.;):giggle:
Chris this is especially from me to you...enjoy.
LES
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Speaks a lot of sense he does (y) :giggle:
 
Pasties with Peas and Carrots!, Mackeral and Beetroot, , Chicken and sweetcorn, Blues Cheese and Onion!???????

Surely there is some sort of mini-nuke that can take out the establishments that are producing this crapola!?????

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