French food notes - March 2019

In our series providing a sideways look at French food, we look at why seemingly horrid dishes still thrive

Food notes

Gastronomically speaking, variety is the spice of life in France (even if actual spice, as curry-loving expats can confirm, rarely is), and all tastes are catered for if you know where to look.

So in most towns – depending on your region – for every teetering, pricy platter of fruits de mer, elsewhere you could probably find some rubbery frog’s legs to offset its haughtiness. And for every exquisitely ...

To read the remaining 85% of this article, you need to either

Subscribe now to The Connexion and benefit from access to our archived articles since 2006

Freedom Subscription

Pay every three months. Our most flexible subscription.

Subscription automatically renews so you don't miss an edition (you can switch this off at any time)

1 Year Subscription (12 editions) (Our best value offer)

1 year of great reading in print and online

Subscription automatically renews so you don't miss an edition (you can switch this off at any time).

More articles from Food and Drink
More articles from Connexion France
Other articles that may interest you

Loading some business profiles...

Loading some classifieds...