LE PETIT GOURMAND
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.