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Dining Out: French Cuisine
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Love the banter. Great to have a healthy French discussion.
This post is misleading and badly written. Next time you write in a language you don't know please double check your spelling.
These "helpful hints" are ridiculous! The French eat the so-called "fattening foods" on a daily basis, but in smaller portions, and they they walk if off. The French do not "diet" or eat "diet foods" but their rate of obesity and heart disease is miniscule compared to our diet crazy country. Do not avoid ANY well prepared, fresh food, enjoy it in moderation, along with a less sedentary life
who eats 2oz of pate?! half an ounce at most! small Portions are what allow us to eat wonderful things like French Cuisine.
You say to drink red wine in preference to white or blush wine - why? The calories are typically similar. As others have pointed out, there's some quesitonable advice here.
I don't know how you calculate the calories, or maybe these are some dishes sold in the US with the "French label" on it or your portions are out of portions. But the calories are inaccurate or at least vague without the proportions, and some facts on the recipe.
Here are a few examples on recipes you can find on French boards including nutritional informations:
Magret de canard (roasted duck) is for 2 persons 678 kcal (350 g for 2) for the highest
Quiche Lorraine according how you make it is about 273 to 459 for 1 serving, even on American website I found servings around 400 kcal (where did you find yours?)
Raw "Coquilles St. Jacques" (scallop) are 77 kcal for 100g -but noone eats them raw, and there are not of recipes, with wine, with cream, cheese,...
I don't see why Crème caramel has to be baned. It's a question of wise choices. When I go at the restaurant, I plan my dishes accordingly -if I had a richer main dish, I'll skip the dessert, but if my main dish was light, I'll go for a crème caramel ou a mousse au chocolat. (Please note that our dessert proportions are liliputian in comparison with yours, and in "real restaurants" they're homemade, not processed desserts.)
I love to watch PBS-TV with Jacque Pippin cooking French Food and Julia Childs.
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