Since the mass assassinations of November 13 in Paris, France is in a “legal” state of emergency (état d’urgence). Which has been once again re-conducted a few days by the Parliament and which could even become part of the Constitution if the planned vote succeeds in a few days! Emergency state that gives more and more emergency powers to the executive branch of the French State and thus to the police, with lesser controls from the judiciary and the parliamentary branches of the State. Beyond this arbitrary reduction of civil liberties and rights, from the prohibition of demonstrations to extra-judiciary house arrests, recently denounced by Amnesty International and the UN and many local organisations, the government is pushing for another change in the Constitution that would deprive binationals terrorists of their French nationality. Quite absurd (as if those terrorists cared!), discriminatory (what of Égalité?!), schizophrenic (“de-naturalising” someone does not turn him or her into an alien, nor erases the fact that she or he was born and raised in France), and anti-republican… Even though I remain sceptic of their real impact, there are several petitions around calling for the end of the emergency state and the dismissal of the de-naturalisation.
Archive for France
Visiting relatives for the New Year break, I had two wonderful opportunities to sample chef’s restaurants in Normandy. One was Ivan Vautier’s IV in Caen, who had recently lost one Michelin star out of two, but seems to deserve two from the quality of the food and service we received for lunch. For instance, this poached egg… (Definitely above the X I tested twice in 2015.) Plus a great touch of connecting with the local producers, whose pictures were posted in the entrance to the restaurant. The second restaurant was Pavillon de Gouffern, located in a forest near Argentan (and almost on the path of my traditional half-marathon). Worth recommending if only for the setting, in a former hunting lodge, superbly quiet with great views. Plus a well-made scampi risotto, ultimately creamy. And a wide collection of local pear-ciders.