Food of Paris. Marie-Noel Rio

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СКАЧАТЬ of thumb, there is little chance of going wrong by serving a dish and a wine from the same geographic region. An area's cuisine develops around its vineyards, kitchens, and wine cellars and it tries to strike a balance between the subtlety and the heartiness of a dish and the strength of a wine. Of all the virtues of the French, balance is the most desirable and the key to the art of gastronomy.

      The owner of this wine shop spends as much energy preserving the traditional appearance of his business as he does defending small, quality wine producers.

      Part Two: Cooking in Paris

      Between high technology and plain old ingenuity

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