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¤U¤å¸`¿ý¦Û­»´ä¡m¤å¶×³ø¡n³ø¹D¡G¡u­¹«È¥úÅUÀ\ÆU¡A·íµM§Æ±æ«~À|¼p®v¿Ë¤â¬¶»sªº¯S¦âµæÀa¡C¤£¹Lªk°êª¾¦W¤j¼p¼w¯Ç¦Ìº¸¦b·s®Ñ¤¤¡A½ðÃz²{®É¦bªk°êÀ\ÆU©M©@°Ø©±¥ÎÀ\¡A10¹Dµæ¦³7¹D¨ä¹ê¬O±q­¹ª«¤u³õ­qÁÊ¡A¦A¥Î·LªiÄl¥[¼ö¤W®à¡A¬½§å¦¹Á|§Î¦P¡y§@¹ú¡z¡C¥LÂk©S¬F©²¹ïÀ\¶¼·~¬É¹ê¬I­«µ|¡A­¢¨ÏÀ\ÆU¤£±¤¤@¤Á¸`¬Ù¦¨¥»¡A­qÁʹw»s­¹ª«¤Î¸u¥Î¶Â¤u¡Aĵ§i±¡ªp­Y¦AµL§ïµ½¡Aªk°êµæ±N³´¸U§T¤£´_¤§¦a¡Cªk°êµæ¦h¦~¨Ó¨ÉÅA¥þ²y¡A¤£¹L¾WÀYªñ¦~¦³³Q¨ä¥L°ê®a»\¹Lªº¸ñ¶H¡Cªk°ê¬F©²¬°¤F±Ï¤`¡A¥h¦~±À¥X¡y¦Û®a»s¡z¼Ð»x¡AÅýÀ\ÆU¦V­¹«È«Å¶Çµæ¦¡¥þ³¡¥Ñ¼p®v¿Ë¤â¬¶»s¡C¡v¦U¦ì·|¦p¦ó§â³o¬q¤å¦r½Ķ¦¨­^¤å¡H

¡u­¹«È¥úÅUÀ\ÆU¡A·íµM§Æ±æ«~À|¼p®v¿Ë¤â¬¶»sªº¯S¦âµæÀa¡v¡G¡u­¹«È¡v¬Odiners¡F¡u«~À|¡v¥i¥Îtaste©Îtry¡F¡u¿Ë¤â¬¶»s¡v¥i¥Hpersonally-cookedªí¹F¡C

¡u¤£¹Lªk°êª¾¦W¤j¼p¼w¯Ç¦Ìº¸¦b·s®Ñ¤¤¡A½ðÃz²{®É¦bªk°êÀ\ÆU©M©@°Ø©±¥ÎÀ\¡A10¹Dµæ¦³7¹D¨ä¹ê¬O±q­¹ª«¤u³õ­qÁÊ¡A¦A¥Î·LªiÄl¥[¼ö¤W®à¡A¬½§å¦¹Á|§Î¦P¡y§@¹ú¡z¡v¡G¡uª¾¦W¡v¥i¥Îwell-known©Îfamous¡F¡u½ðÃz¡v¥i¥Îreveal©Îexpose¡A·N«ä¬O¡u´¦ÅS¡v¡F¡u©@°Ø©±¡v¬Ocafe¡A¡u¡]¤p¡^À\ÆU¡v¬Obistro¡F¡u·LªiÄl¡v¬Omicrowave¡F¡u¬½§å¡v¥i¥Hseverely criticizeªí¥Ü¡F¡u§@¹ú¡v¥i¼g§@cheat ¡C

¡u¥LÂk©S¬F©²¹ïÀ\¶¼·~¬É¹ê¬I­«µ|¡A­¢¨ÏÀ\ÆU¤£±¤¤@¤Á¸`¬Ù¦¨¥»¡A­qÁʹw»s­¹ª«¤Î¸u¥Î¶Â¤u¡Aĵ§i±¡ªp­Y¦AµL§ïµ½¡Aªk°êµæ±N³´¸U§T¤£´_¤§¦a¡v¡G¡uÂk©S¡v¥i¥Îblame (someone) for (something)ªí¥Ü¡F¡uÀ\¶¼·~¬É¡v¬Ofood and beverage industry¡F¡u¹ê¬I¡v¥i¥Îimpose¡F¡u­«µ|¡v¬Oheavy tax¡F¡F¡u¤£±¤¤@¤Á¡v¥i¼g§@by all means¡F¡u¸`¬Ù¦¨¥»¡v¬Ocut costs¡F¡u¹w»s­¹ª«¡v¥i¥Îready-made foodsªí¹F¡F¡u¸u¥Î¡v¥i¥Îrecruit¡F¡u¶Â¤u¡v¥i¥Îillegal worker¡F¡uªk°êµæ¡v¬OFrench cuisine¡F¡u³´¸U§T¤£´_¤§¦a¡v¥i¥Hbe damned to everlasting perditionªí¹F¡A¨ä¤¤perdition·N«ä¬O·À¤`¡C

¡uªk°êµæ¦h¦~¨Ó¨ÉÅA¥þ²y¡A¤£¹L¾WÀYªñ¦~¦³³Q¨ä¥L°ê®a»\¹Lªº¸ñ¶H¡Cªk°ê¬F©²¬°¤F±Ï¤`¡A¥h¦~±À¥X¡y¦Û®a»s¡z¼Ð»x¡AÅýÀ\ÆU¦V­¹«È«Å¶Çµæ¦¡¥þ³¡¥Ñ¼p®v¿Ë¤â¬¶»s¡v¡G¡u¨ÉÅA¥þ²y¡v¥i¼g§@enjoy worldwide prestige©Îglobal reputation¡F¡u¾WÀY¡v¥i¥Hspotlightsªí¹F¡A·N«ä¬OµJÂI¡F¡u»\¹L¡v¥i¥Îovershadowªí¹F¡F¡u±Ï¤`¡v¥i¼g§@save the situation¡F¡u¦Û®a»s ¡v¬Ohome-made¡Aªk»y­ì¸Ü¬Ofait maison¡C¡u¥Ñ¼p®v¿Ë¤â¬¶»s¡v¹ê½è¬O«ü¡u¥Î­ì§÷®Æ¡]«D¤u¼t»s³yªº¡^´N¦a»s§@ªº¡v¡A²³æ¥sfreshly made´N¥i¥H¡C

¦]¦¹¥þ¬q¥i­^Ķ¦p¤U¡GDiners would usually like to try the chef's personally-cooked dishes. However, the famous French chef Xavier Denamur revealed in his new book that seven in ten meals served in French bistros and cafes were in fact factory-made then reheated in microwave, and severely criticized this as "cheats." He blamed the government for imposing heavy tax on the food and beverage industry, forcing the restaurants to cut costs by all means by ordering ready-made foods and recruiting illegal workers. He warned that if there was no improvement, the French culinary tradition would be damned to everlasting perdition. French cuisine has long enjoyed worldwide prestige, but the spotlights on it have been overshadowed by the cuisines of other countries in recent years. To save its culinary status, the French government introduced a "fait maison" (homemade) label last year to promote restaurants where all dishes are freshly made. ¡½Ãe¹Å»ö

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News buddy¡Gªk°êµæ¡u°½Âû¡v ¥Î·LªiÄl§N­á­¹§÷ (2015-04-29) (¹Ï)
§j¤ô¦P¾Ç·|¡G¦è¤è©m¦W¾Ç¡G¡uJ¦rÀY¡v©È©t¿W¡H (2015-04-29)
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