The french have had enough of the "mal-bouffe, industrial and marketing. Ente For many of them, the great and good food does basic designs that good local produce carefully selected.
This old country of France has created a patchwork of regions, countries, regions which over centuries have developed a wide range of agricultural products around which has developed a regional cuisine rich and tasty-based products high quality, she wants to continue to preserve, maintain to offer an anthology of all flavors and aromas incomparable.
The french local products are the result of an agreement between nature and men, an agreement all the more logical that both were born on this land. This creates links and a certain complicity. What is appreciated in gastronomy based on traditional products of the soil is that it is simple, honest, fragrant with the smell of smell, scent seasonally, it has also, and more importantly, the taste of true , the authentic, which is the exclusive preserve of traditional products of the soil.
What I like even in these simple products, you can still enjoy them without constraints, without snobbery and social events
A stock exchange food, the land and traditional flavors soar. Revenues from the regional culinary heritage have the wind in their sails. The kitchen is a kitchen of the heart and the raw, with a shared pleasure between the one who prepares the products and dishes and those who enjoy and savor. Before being on the plate, happiness was cooked at the bottom of the pot, and even before that, the products have been carefully prepared, with a great savoir faire, guardians of tradition.