Something that has always amazed me about the French is that they don’t let you make a food mistake. During our first trip, a friend wasn’t allowed to order well-done lamb (“No….it would not be good”) and another friend was saved the embarrassment of ordering Ouefs Meurettte and Boeuf Bourguignon (“but, Madame, that would be two wine sauces”).
This follows through to the grocery store. Potatoes are packaged based on their purpose….. there are bags for gratin, fries, boiling and baking potatoes.
Flour, too, is specialized. There are flours for cakes, brioche, crepes, pizza, white bread, country bread and sauces.
And today, I was surprised to see unique sugars just for jams…..a basic one for any old fruit and, for the discerning cook, there were separate sugars for strawberry and apricot jams.
“In France, cooking is a serious art form and a national sport” ~ Julia Child
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