So why do the French do it better?

Because the French cook enjoys an unparalleled range of sophistication in her cooking, dipping with confidence into all levels of that famously rich pyramid of French cooking. From its solid base of popular dishes, right through the bistro and brasserie fare, up to starred chefs’ airy haute cuisine, each level is further enriched with ever-evolving regional variety. Her repertoire is myriad, at once inspired and innate, from artery-blocking fat to fresh-from-the-sea-that-day healthy. Trendily ethnic or traditionally terroir. All that and still wonderfully, completely French.