The NY Times reports that the French government has recently become involved in l’affaire leftovers. As part of an effort to reduce food waste, since Jan. 1 restaurants have been required by law to send all customers home with le gourmet bag, a rebranded doggie bag, on request.
One of the first high-end restaurants in France to embrace the concept of le doggie bag was Le Coq Rico, a Parisian temple to roast chicken opened by the chef Antoine Westermann in 2012. The restaurant specializes in whole roast birds, and diners are encouraged to experience the chicken in its entirety: from egg to table, from cockscomb to tail feathers.
“A wing is a different flavor from the breast, and the breast is a different flavor from the oysters,” the chef wrote from Paris. “We want each client to be able to enjoy any part of the bird that they prefer.”
The traditional French way of eating embraces moderate portions and clean plates; taking food home was long considered impossibly gauche.
'via Blog this'
“A wing is a different flavor from the breast, and the breast is a different flavor from the oysters,” the chef wrote from Paris. “We want each client to be able to enjoy any part of the bird that they prefer.”
The traditional French way of eating embraces moderate portions and clean plates; taking food home was long considered impossibly gauche.
'via Blog this'
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