It also explains the much smaller portions in France, where the food totally satisfies your taste buds, and the longer time we spend eating each meal in France, as time passes happily between each small course. Is that why I always come home after a few months in France a couple of kilos lighter, despite the near-daily servings of dessert?
Ice cream actually made of cream. Chocolate that is not just brown, but bursting with musky, dark flavour. French desserts – handmade tiny flavour bombs of delightful mixed textures – are so good. Not huge lumps of doughy pulp coated in sugar and grease like our cupcakes, which are all the rage these days.
Why is so much of our “fresh” food so tasteless? Is it the week-long trek in a truck all the way from California? Is it the countless days sitting on loading docks at food terminals, warehouses and supermarkets? That’s part of it.
But the big difference between our produce and the fresh food I buy in France is simple: Our varieties are selected and grown for shipping durability and visual marketing, whereas French fruits and vegetables are selected and grown for taste, taste, flavour and taste.
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