C'est la Vie
Continued from page 2
Excerpt #2: Rare, medium, or well-done?
"On a hot day in July, my neighbor and I were out for a
stroll to test the best bread in Paris.We discussed bread as we walked: chewy,
doughy, yeasty, crunchy; Poilane versus Poujauran--two of Paris's most famous
boulangers. We wondered aloud if Poilane's tragic death would change the
quality of the product. We chatted and stood in line in the sun, waiting for our
chance to buy La Baguette Rétrodor, not only the
winner of the contest but a bread with a registered name, its own specialty
paper wrapping and a Web site,
"It's no secret that the French take their bread seriously.
Every first-time tourist knows to only buy bread at shops that have long lines.
We talked about the mass-market chain Paul, from Lille, and whether or not they
had gotten too commercial or still offered a valuable product. It was what
passed for intellectual discussion in Paris in summer.
"When it was our turn, Dominique asked me how I liked my bread
cooked, as if we were discussing eggs or lamb. I happen to like it rare, but I
didn't know anyone cared. When it was our turn, she ordered three breads--one
not well cooked for me, one very well cooked for her and one regular to bring
back to our concierge. Aha, I thought to myself, the way to the concierge's
heart was through her taste buds."
The rules of Viagra