莱斯·卡罗特（Les Carottes）强奸

You won’t often find much in the way of vegetables on the menus of many咖啡馆在巴黎。我的意思不是说盛大的厨师名字的过度招募餐厅倾向于崇拜Slick Food Magazines。在那里，您可能会发现一枚烤西葫芦的硬币，一点点酱汁，也许是一片小菜的欧芹，是一个精心贴的装饰。但是在大多数情况下，这些地方充满了美国人，里面有扎加特向导从口袋里伸出来。我的意思是大多数巴黎人真正吃午餐的地方。

许多法国工人获得财务帮助，付出法案，这是由Le Ticket Resto, a program that allows employees to buy discount coupons via their employer to dine out. The advantage to that is that it keeps many small restaurants thriving, so most of them offer aprix-fixe欢迎任何人享用的菜单，通常只需2或3道菜的餐点即可享受15欧元。
Another advantage is that it gives workers time to have a proper lunch with co-workers and friends.

(Sidenote: Having worked in restaurants all my life, I was once at a dinner party and mentioned that I never had a job where I got a true a break. All conversation stopped, forks in mid-air, and everyone turned and looked at me in disbelief. When I left the restaurant business I vowed I would never eat standing up again. And I haven’t!)

What that also means is that the food must be quick and relatively easy to prepare. Menus offer steaks or long-cooked stews, and perhaps a sauteed piece of fish. But since vegetables require washing, peeling, slicing, pre-cooking, and a bit of finesse, it’s quite difficult to find freshly-cooked vegetables on menus of ordinary restaurants. The most popular side dish isLes Frites; all that’s needed is a quick drop-in-the-deep-fryer, and they’re done. Sadly, most of the time, they’re the pre-frozenfrites, which arrive undercooked and insipid. I make it a point to find restaurants with real, honest French fries.
And I go back as much as possible, as a show of support.

Even料理鼠王，普罗旺斯（Provence）著名的蔬菜菜只是一大碗煮熟的柔软蔬菜。而且请不要告诉我我没有很好的版本料理鼠王…我有，我仍然不喜欢它。

There is one vegetable dish that’s so popular that it ranks right up there withfoie gras和le baguetteas classics of modern French cuisine. That’scarottes rapées, a crisp pile of freshly-grated carrots. There’s well-known aversion in France to undercooked vegetables (or as they say, ‘American-style’) and you almost never find raw vegetables offered in Paris.

Corn is always served spooned right from the can onto a salad, or worse, on pizza (with a sunny-side up egg cooked in the middle.) Tiny亨利科特总是煮至嫩。绿豆的小尖端总是被去除……而且我听到了各种引人注目的争论。
“C’est indigestable”(I hate lying awake all night trying to digest all the green bean ends I’ve consumed), or“It gets stuck in your teeth”(that is the worst, isn’t it?)

But my favorite reason, “That’s where all the radiation concentrates.”

…嗯，好吧……所以现在像一个好巴黎人一样，我删除了绿豆的末端或所谓的“靴子”。
限制我接触辐射。

无论如何…les carottes rapées简单地将胡萝卜扔进新鲜的柠檬汁，少许盐，有时还有一点橄榄油。如果您想幻想，可以添加一些切碎的平叶欧芹。但这是其中之一，越简单。简单的餐厅Chartier只需用一块柠檬向您扔一盘胡萝卜即可。其他地方安排les carottes rapées在带有浓郁芹菜的盘子上蛋黄酱和beets.

I make it often when I’m home by myself, since it’s nice to have something easy to prepare and fresh, and I always seem to have carrots around. I make a plate ofcarottes rapées, and eat it with a few chunks ofTradigrains baguettefrom my localboulanger，一个柔软，新鲜的奶酪的漂亮楔子，就像成熟brie de Meauxor a goaty出售塞尔，也许是一片pâtefrom my localcharcuterie。

这是我自己制作的方法指南核胡萝卜沙拉，法国风格。