http://www.vegr.fr/2010/02/27/les-produits-maison-sur-inter/ IL EST TEMPS DE SE REMETTRE A TABLE ! Wed, 08 Feb 2012 16:55:52 +0100 http://wordpress.org/?v=abc hourly 1 http://www.vegr.fr/2010/02/27/les-produits-maison-sur-inter/comment-page-1/#comment-77 Is french cuisine frozen? | Les vrais états généraux de la restauration Mon, 13 Dec 2010 02:14:14 +0000 http://ssl3.ovh.net/~vegrvpio/?p=1314#comment-77 [...] Lire cet article en français The French are famous the world over for their cooking as well as their appreciation of gastronomic delights. But what happens when the ingredients and cooking processes are brought into line with the 21st century, outsourced, modified and industrialised? During a broadcast on France Inter Service presented by Olivia Gesbert, food and nutrition journalist Colette Roos, (aka Les dessous de l’assiette) introduced the issue of industrialisation facing French traditional restaurant cooking today and the difficulties facing restaurateurs who wish to offer their customers “homemade” (maison) dishes on their menus. The programme illustrated the problem by taking a symbol of great French cooking, the Tarte Tatin, listen to Roos talk about it here, and revealing rather startling truths. In the anglophone world the media frenzy does not last long when a chef of say, Gordon Ramsay’s stature is unveiled to having outsourced his cooking, earlier this year he remained completely unapologetic. In France however the debate rages for a very different reason: Whatever price we pay for food in a restaurant, factory prepared food diminishes the roles of chef, waiter and restaurateur and if there can’t be restrictions on what can be labeled, sold and served as traditionally homemade to unsuspecting consumers there should at least be a clear definition of what ‘fait maison’ constitutes. [...] [...] Lire cet article en français The French are famous the world over for their cooking as well as their appreciation of gastronomic delights. But what happens when the ingredients and cooking processes are brought into line with the 21st century, outsourced, modified and industrialised? During a broadcast on France Inter Service presented by Olivia Gesbert, food and nutrition journalist Colette Roos, (aka Les dessous de l’assiette) introduced the issue of industrialisation facing French traditional restaurant cooking today and the difficulties facing restaurateurs who wish to offer their customers “homemade” (maison) dishes on their menus. The programme illustrated the problem by taking a symbol of great French cooking, the Tarte Tatin, listen to Roos talk about it here, and revealing rather startling truths. In the anglophone world the media frenzy does not last long when a chef of say, Gordon Ramsay’s stature is unveiled to having outsourced his cooking, earlier this year he remained completely unapologetic. In France however the debate rages for a very different reason: Whatever price we pay for food in a restaurant, factory prepared food diminishes the roles of chef, waiter and restaurateur and if there can’t be restrictions on what can be labeled, sold and served as traditionally homemade to unsuspecting consumers there should at least be a clear definition of what ‘fait maison’ constitutes. [...]

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