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Food in France
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<blockquote data-quote="AndBreathe" data-source="post: 1043497" data-attributes="member: 88961"><p>We go to a French territory fairly regularly, which although 4000 miles from mainland France is very French". I always look forward to the food there.</p><p></p><p>We routinely stock up on the charcuterie, frommage and vin rouge. There is the most spectacular patisserie as soon as we step foot on French soil, but that has been easier to side-step since they confirmed all their choux pastries (I can manage those in modest portions) are filled with creme patissiere, rather than fresh cream (probably due to the heat).</p><p></p><p>I usually manage the odd petit pain, provided my doses of butter and pate are sufficiently thickly applied. </p><p></p><p>You'll be fine.</p><p></p><p></p><p></p><p>(Now you have me thinking of their fabulous garlic rotisserie chicken!)</p></blockquote><p></p>
[QUOTE="AndBreathe, post: 1043497, member: 88961"] We go to a French territory fairly regularly, which although 4000 miles from mainland France is very French". I always look forward to the food there. We routinely stock up on the charcuterie, frommage and vin rouge. There is the most spectacular patisserie as soon as we step foot on French soil, but that has been easier to side-step since they confirmed all their choux pastries (I can manage those in modest portions) are filled with creme patissiere, rather than fresh cream (probably due to the heat). I usually manage the odd petit pain, provided my doses of butter and pate are sufficiently thickly applied. You'll be fine. (Now you have me thinking of their fabulous garlic rotisserie chicken!) [/QUOTE]
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