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French Leave 3
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This third edition of French Leave is the
fifth new book I have published since that eventful day in June 1980 when
my family and I decided to become do-it-yourself publishers. What an amazing
three years it has been - my life has changed completely. The one aspect
of this new way of life that has given me most pleasure is the volume of
correspondence I have received from readers in every corner of the globe;
many letters have come from seasoned, experienced Francophiles - one or two
of whom have been visiting France for 40 years or more. Every writer has
received a reply from me; the views and opinions expressed in the letters
have contributed considerably to the many changes made in this third edition
of French Leave. During the last three years my own attitudes and
outlook have changed significantly; these changes of outlook are easy
to spot - you’ll find some of them in the first few pages. The most important
change in my thinking has been an ever-growing admiration for the vast majority
of French hoteliers and restaurateurs and, above all, the country’s supremely
talented chefs - particularly the younger ones and the few cuisinieres (who
take on the men so successfully). I have been fortunate enough to meet many
chefs in their working environment. Generally speaking I would far rather
visit the restaurants of young chefs working hard to establish reputations
for themselves. I still enjoy the simpler places where straightforward,
unchanging dishes are presented with honesty and I treasure any value-for-money
discoveries - at all levels, from the simplest to the greatest. One vitally
important resolution of mine has been protected at all costs; I pay my way
without one penny of help from any other source. Recommendations made in
this book represent my personal choice; as do deletions and criticism. No
one pays to be included in French Leave. Put simply, I represent you,
the reader. During the last three years I have visited hundreds of restaurants:
simple and humble, expensive and great - in every corner of France. Therein
lies the secret - consistency of judgement. I can compare each great chef
against his peers in other French regions; I may relish a simple place at
midday and feel utterly miserable that evening in a luxury restaurant. By
far the most important conclusion that has emerged for me during the last
few years is that there is an ever-increasing band of young chefs whose cooking
skills match most of the great three-star names. Thank your for your support.
I hope that this much improved and greatly extended third edition of French
Leave helps you to enjoy the best of France and that - last but not least
- it makes it easier for you to get to know the French
themselves. |
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