Cold capellini with sea urchin from DC Restaurant.
Alain Ducasse has said that talking about French cuisine is talking about joie de vivre (the joy of living), delicacy, optimism, and pleasure – ideas that are all crucial to the image of France.
It is also one of, if not the most, revered cuisines in the world and listed as an “Intangible Cultural Heritage of Humanity” by Unesco in 2010.
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