Imaging
I didn’t watch a lot of the first season of French Food At Home on the Food Network. French food, to me, has always been like French wine: A lot of fuss and pretension and not as satisfying as it could be. So, I tended to give it a miss.
But in season two, it’s growing on me: Laura Calder is a classy host with a lot of culinary know-how. She’s steeped in French culture and cuisine (having been educated and spent a lot of time there) and about as far removed from pretension as anybody could be. She’s delightful to watch, and does a fine job of taking the mystery out of Tarte Tatin and Pistou..
What’s struck me most, though, is the Food Network’s total remake of the show’s image in season two: Ms Calder, who presented most of season one with a prim hairdo and sensible floral dresses, has been given a total makeover. The hair is longer and shaggier, and the dresses have been given up for figure-flattering t-shirts, clingy shifts and lower necklines. Think about it: Did she even have cleavage last year?
If Food Network Canada is beamed into your home, give French Food At Home a try. And keep your eyes on the food, you dog.
