French chefs turn to frozen fare to offset rising costs

05/19/2013 | Wall Street Journal, The

Rising labor and food costs are forcing more of France's restaurants to turn to frozen, pre-made foods to cut expenses, leaving chefs and customers frustrated. "As a cook I hate it, but the price pressure leaves me with no alternative," said chef Jean-Luc Madec, who now serves ready-made frozen portions of stew instead of his freshly made version.

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Wall Street Journal, The

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