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《中英對照讀新聞》France forces chefs to confess boil-in-the-bag fare 法國強制廚師招認用加熱料理包食品
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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.
紅酒燉牛肉、白醬燴小牛肉、橙汁鴨胸和奶焗馬鈴薯，這些全都是法國料理的招牌菜，也是該國大小餐館菜單上常見的菜色。
Except these dishes aren’t on offer in a quaint eatery with flavours that vary according to the chef’s mood -- rather they’ve been mass produced, vacuum-sealed in congealed 2-kg packs and sold wholesale to restaurants, with microwave re-heating instructions stuck on the side.
只是這些並非由雅緻餐館提供銷售、味道隨主廚心情有所差異的料理，而是被大量製造、真空冷凍封裝在2公斤裝的包裝裡，然後批發給餐廳，包裝上還有微波加熱方式指示。
This is one of France’s darker culinary secrets -- that in a country that revels in its gastronomic reputation, anyone, in theory, could open a “traditional” restaurant with little more than a microwave and a grill.
這是法國比較黑暗的料理秘密之一：在這個陶醉在其美食名聲的國家，任何人，理論上，只要靠一台微波爐、一個烤具，就能開一家「道地」餐館。
Insiders in the catering industry say the phenomenon is more prevalent than customers would like to think.
餐飲界消息人士說，這種現象比顧客所想得到的還普遍得多。
President Nicolas Sarkozy’s conservative government has taken the matter in hand. The lower house National Assembly approved a new law that will oblige eateries to indicate whether or not their food is freshly cooked or ready-made.
總統尼可拉斯‧薩科茲的保守派政府已著手處理此事，國會下議院通過一項新法，將使餐館有義務指明，他們的食物是新鮮現做，還是預製的即食食品。
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