Soft, semi liquid cheeses that would probably be illegal in the UK, Foie Gras, pig in a format never previously experienced; whatever your fantasy vision or taste in French food, it will more than likely taste great but stink.
And that’s fantastic and as it should be. Except in the morning when you just want a splash of milk for your tea and you may have had a glass of Bordeaux extra the evening before, it can be a challenge.
No matter how quick you are with the fridge door, in that single second, your kitchen will be engulfed in deepest, thickest, cut it with a scythe pong.
So here’s a solution:
Instead of just being an alcohol store, that is usually the role of a second cool box, - make it home to everything whiffy, plus the bottles of hooch.
Your fresh from the market lettuce will hold it’s pure unadulterated dew (and maybe slugs). The Champagne will be impervious, saucisson rampant, fromage tranquile. Toutes ses bon.
Just need to remember where everything is. Maybe a map.