French Cuisine and Frozen Food

French haute cuisine restauranteurs are upset by revelations that many other restaurants are using frozen ingredients and even serving entire factory-frozen dishes. The Washington Post reports that “a chunk of tuna cooked Provencal style with an attractive ratatouille on the side, for instance, can be bought in a restaurant-supply factory for $4, stored in the freezer indefinitely and sold to a diner for $17 after three minutes in the microwave.”


Some Parisian restauranteurs are spearheading an effort to create a system to distinguish restaurants that use all fresh ingredients from other types of eating establishments. “Alain Fontaine, who runs Le Mesturet restaurant near the Opera in Paris — and who cooks his dishes from scratch — lamented the growing tendency not only because it cheats diners but also because it means that everybody ends up eating the same mass-produced food with the same homogenized tastes,” according to the Washington Post.

The Washington Post reports on frozen food in French cuisine.

This entry was posted in European Union, Food and Cuisine History, French History, Paris History. Bookmark the permalink.

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