Paris’s Culinary Paradise

By FAYE LEVY, YAKIR LEVY
December 28, 2013 03:18

"It is the French attitude towards food that helped make French cuisine the best in the world."




pear tart

Pear tart.. (photo credit: Yakir Levy)

According to Anne Willan, my former employer and author of the recently published “One Soufflé at a Time–A Memoir of Food and France” (written with Amy Friedman), it is the French attitude towards food that helped make French cuisine the best in the world.

Willan, who was born in England, is best known for having created a world-famous cooking school in Paris--Ecole de Cuisine La Varenne.  “I wanted to open a school for training professionals,” wrote Willan.  “It had to be in Paris because of that city’s tradition of gastronomy--dazzling food shops and great chefs.”

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