6 hours ago, Orbit said:In the cafes, a wider choice of meats routinely appeared on the menu. For example, duck and lamb rarely appear on a US diner or "regular" restaurant menu, but they were always choices in the cafes/brasseries. My husband had the best Duck Magret of his life in an unassuming Montmartre cafe.
I think the US' meat habit comes in part from having Texas, Nebraska, Colorado, Wyoming - lots of space for beef cattle to range. France is the size and latitude of Oregon - also know for its lamb and ducks. Farming is probably on a bit smaller scale there, and you can fit more ducks than cows on a few hectares, and they are more suited to the climate.
