French chef backs fine dining on a shoestring

25th October 2007, Comments 0 comments

25 October 2007, PARIS (AFP) - Food-lovers will be able to sample the delights of traditional French cuisine at bargain-basement prices next year, as part of an initiative launched Wednesday by multi-starred French chef Alain Ducasse.

25 October 2007

PARIS (AFP) - Food-lovers will be able to sample the delights of traditional French cuisine at bargain-basement prices next year, as part of an initiative launched Wednesday by multi-starred French chef Alain Ducasse.

From March 1 to April 30, 170 restaurants have agreed to roll out cut-price classic menus built around traditional French regional produce, from Puy green lentils to the Drome's truffles and apricots, Basque piperade or Breton crab.

"For 28 euros (40 dollars), you can really start to eat properly. France's culinary diversity is unique," said Ducasse, who has Michelin three star restaurants in Monaco, Paris and New York.

All the restaurants involved belong to the "Chateaux and Hotels of France" chain chaired by Ducasse, who sees the operation as a way to reinvigorate French cuisine.

"Chefs are interpreters of their regions. The wealth of French cuisine comes from the diversity of its terroir. It is the best in the world," Ducasse said. "And we need to rediscover pride in what we do."

AFP

Subject: French news

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