Friday, 14 October 2016

Pork pâté

Pork pâté
A few years ago I stayed with a close friend in France, the home of all things gourmet. Everyone knows that the French are far, far superior to the English with everything regarding the palate; their pastries are more delicate, small and expensive, their sauces are more subtle, more tantalising, their meat is more tender even their fruit is sweeter. And the French serve their food with a confident flourish, secure in the knowledge that their food is respected the world over and not widely derided like those of us with the misfortune to be brought up with boiled cabbage and overcooked roasts.