France forces chefs to confess boil-in-the-bag fare

One of France's darker culinary secrets is that anyone, until now, could open a 'traditional' restaurant with little more than a microwave and a grill.

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Boeuf bourgignon, veal blanquette, duck a l'orange and gratin dauphinois - all mainstays of French cuisine, and a familiar sight on the menus of bistros and brasseries across the country.