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Chefs in France are rein­vent­ing chil­dren’s menus at restau­rants sim­ply by pro­vid­ing smaller por­tions. Jour­nal­ist and founder of the Ob­ser­va­toire des Cuisines Pop­u­laires web­site, Eric Roux, said restau­rants un­der­es­ti­mate younger clients with their cur­rent sausages and chips-type op­tions. “At the restau­rant, chil­dren are treated as if they didn’t know how to eat or taste,” he said, be­fore adding “the restau­rant should be an ed­u­ca­tional place, full of learn­ing”. But rather than in­vent new recipes, more and more chefs are sim­ply work­ing with the menus they al­ready have in place in an ef­fort to re­fine the taste of their fu­ture pay­ing cus­tomers. Chef Eric Guérin says the se­cret to mak­ing dishes more child-friendly is mod­i­fy­ing their ti­tles, but in­sists that no short cuts should be taken when it comes to in­gre­di­ents. “I make the same dishes for ev­ery­one,” he said.

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