Financialmarketswant “to turn us into their poodle”, helamentedataweekendfete in a bucolic village, celebratingthejoysof la Franceprofondewithcopious bottles ofburgundy.
She enrolled in cooking classes at Le Cordon Bleu, where she realised that French cuisine was not about national origin, or some mythical connection to la France profonde: it was about technique.