Magazine

Paris’s Culinary Paradise

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

pear tart
Photo by: 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.”



Read More...
   
Jpost.com, the online edition of the Jerusalem Post Newspaper - the most read and best-selling English-language newspaper in Israel. For analysis and opinion from Israel, the Jewish World and the Middle East. Jpost.com offers expert and in-depth reporting from Israel, the Jewish World and the Middle East, including diplomacy and defense, the Palestinian-Israeli conflict, the Arab Spring, the Mideast peace process, politics in Israel, life in Jerusalem, Israel's international affairs, Iran and its nuclear program, Syria and the Syrian civil war, Lebanon, the Palestinian Authority, the West Bank and Gaza Strip, Israel's world of business and finance, and Jewish life in Israel and the Diaspora.

All rights reserved © The Jerusalem Post 1995 - 2013