“In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.”
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In France, cooking is a serious art form and a national sport.
Being tall is an advantage, especially in business. People will always remember you. And if you're in a crowd, you'll always have some clean air to breathe.
When I got to France I realized I didn't know very much about food at all. I'd never had a real cake. I'd had those cakes from cake mixes or the ones that have a lot of baking powder in them. A really good French cake doesn't have anything like that in it - it's all egg power.
Animals that we eat are raised for food in the most economical way possible, and the serious food producers do it in the most humane way possible. I think anyone who is a carnivore needs to understand that meat does not originally come in these neat little packages.