If you are a good food aficionado, a devotee of restaurants, a wine enthusiast, or a lover of charcuterie, you’ve got tip your beret to the French. During the Middle Ages they established a guild system that governed the processing of meats and gave birth to many of our favorite saucisses, pâtés and jambons. Then along came la Revolucion. Fleeing aristocracy left cellars full of vintage vin and a glut of unemployed personal chefs in their wake. Thus the restaurant was born. Now every day folk could pull up a chair, don a napkin, dig into a leg of succulent duck confit and raise a glass to Liberté, Égalité, Fraternité.
Le weekend is nearly here and it is time to storm The Fatted Calf to provision yourself for Le quatorze juillet or as we often dub it on this side of the pond, Bastille Day. A little pâté maison and saucisson sec are the perfect way to begin any celebration. Take a foray into the Pays Basque with an irresistible Basque sausage coil. Enjoy the French melting pot with a plate of grilled Merguez sausage, couscous and ratatouille. Dust off your copy of Larousse Gastronomique, pick up a Switzer farm rabbit and whip up that pot of Lièvre à la Royale you’ve been craving. Or just stuff a plump Toulouse in a warm, crusty baguette and say Vive la France!