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France forces chefs to confess boil-in-the-bag fare
PARIS (Reuters) - Boeuf bourgignon, veal blanquette, duck a l'orange and gratin dauphinois -- all mainstays of French cuisine, and a familiar sight on the menus of bistros and brasseries across the country.<img width='1' height='1' src='http://mf.feeds.reuters.com/c/871/f/415342/s/19387065/mf.gif' border='0'/><div class='mf-viral'><table border='0'><tr><td valign='middle'><a href="http://res.feedsportal.com/viral/sendemail2.html?title=France+forces+chefs+to+confess+boil-in-the-bag+fare&link=http%3A%2F%2Fuk.reuters.com%2Farticle%2F2011%2F10%2F12%2Fuk-france-restaurants-idUKTRE79B2UF20111012%3FfeedType%3DRSS%26feedName%3DtopNews" target="_blank"><img src="http://res3.feedsportal.com/images/emailthis2.gif" border="0" /></a></td><td valign='middle'><a href="http://res.feedsportal.com/viral/bookmark.cfm?title=France+forces+chefs+to+confess+boil-in-the-bag+fare&link=http%3A%2F%2Fuk.reuters.com%2Farticle%2F2011%2F10%2F12%2Fuk-france-restaurants-idUKTRE79B2UF20111012%3FfeedType%3DRSS%26feedName%3DtopNews" target="_blank"><img src="http://res3.feedsportal.com/images/bookmark.gif" border="0" /></a></td></tr></table></div><br/><br/><a href="http://da.feedsportal.com/r/115974531112/u/0/f/415342/c/871/s/19387065/a2.htm"><img src="http://da.feedsportal.com/r/115974531112/u/0/f/415342/c/871/s/19387065/a2.img" border="0"/></a> [More]