Word: gallicisms
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That was not the definitive answer to the question of what next for Quebec. The crowd in Montreal was venting some of the frustration that had built up during years of wearying constitutional dispute about the status of the Gallic province of 6.5 million people in the midst of a predominantly English- speaking country of 26.5 million. The fervor of the throng was real, but when the party was over, Quebec's future course was no clearer...
...joint team of FBI and CIA officials journeyed to Paris to inform the French government that the scheme had been uncovered, and the Gallic moles were promptly fired from the U.S. companies. Bull, which is competing desperately with American rivals for market share in Europe, denies any relationship with DGSE. Last year the company made a legitimate acquisition of U.S. technology when it agreed to purchase Zenith's computer division for $496 million...
...Roaring Twenties came a Baker persona at once erotic and comic: prancing topless on a Paris music-hall stage, with eyes crossed as if to spoof her naked sensuality. Later came the vision of La Baker, a glamorous chanteuse gowned by Dior or Balenciaga and seemingly the essence of Gallic sophistication...
Mais non, said Bohan. In an interview with Figaro, he claimed that the changeover had come as a terrible blow. French couturiers were irked that Dior had not chosen a replacement from the ranks of Gallic designers. In fact, Dior is getting ready for the hot competition that will result from European unification in 1992. In the past decade Ferre has won numerous prizes for sophisticated ready-to-wear clothing that might sell better in the broader market than Bohan's classical creations...
...many are classically French. The selections at the California Culinary Academy in San Francisco reflect the curriculum. "Some things are sauteed, some poached, some braised," says Jean-Michel Jeudy, vice president for food and beverage. "We do not teach different recipes but different techniques." The accent is equally Gallic at L'Ecole, the aptly named restaurant of the French Culinary Institute in New York City's SoHo district. A recent $18 prix fixe lunch began with a light Roquefort souffle, which was followed by a moist salmon fillet in chervil sauce, a delicate lamb ragout and a green salad...