Why when the daily market stalls in different towns and villages are heaving with an array of seasonal vegetables do you never get a plate in a restaurant with vegetables on, as "à l' anglaise". If you are lucky you might get a small portion of well overcooked green beans. Who will answer the question, where do all these vegetables go and what do the French do with them?
This question will be asked of Martine our French correspondent but if anyone else has an answer let TAG know.
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