-
Comment: Get cats sterilised early - even in rural France
Columnist Samantha David notes that under the new guidelines you can spay kittens from just eight weeks
-
France's July 14 military parade: 'a national communion' or out of touch?
We look at how France reconciles republicanism with a seemingly authoritarian tradition
-
Letters: My French neighbours amazed me with their love and support
Connexion reader shares her positive experience of being embraced by her community in France
Is French cuisine really the best in the world?
A Connexion reader challenges the country’s gastronomic credentials

Nick Inman made a good point about Gallic assumptions of gastronomic excellence in the July issue. French food, either from a supermarket or restaurant, is subject to the same huge latitude of quality in both its ingredients and preparation as anywhere else.
Fruits and vegetables
Fruit and vegetable selections are generally limited and highly seasonal, although this is an instance of the French way of 'treading lightly' on our ravaged planet, and not demanding that exotica be flown halfway around the globe.
Regarding French cheeses, although there are some class acts, I have rarely seen a decent bit of Stilton for sale. Only an utter philistine would claim Roquefort is even in the same league.
Read more: Camembert, Roquefort, Brie: Can I bring French cheeses into the US?
Different meat options
However, my personal bête noire is French meat. Not only the quality but the preparation. Yes, I buy most of my meat in supermarkets, but I am frequently annoyed by the standards of basic preparation.
Lamb, for example, has to be minutely inspected before cooking to remove shards of bone. As for beef, in many otherwise good restaurants, steaks are routinely tough and not enjoyable. It seems that before any bird or animal can be offered for human consumption, it has to have reached the absolute end of its productive life, no matter how old.
However, we should continue to celebrate the uniqueness of each country's cuisine and applaud those many dedicated producers and chefs who excel in their vocations (though they may shed a tear at never being able to compete with Nick's mum).
Paul Dinsdale
Related articles
French tomatoes become latest food to receive top quality label
Rosé wine guide - a tour through France’s pink wine producing regions