"Nicholas Soames came here when he was food minister and saw that picture," says Dominique. "He said, 'My grandfather'." Soames's own father had been a very popular ambassador to France too, and a famous gourmet. It was evidently a happy start to Dominique's career."The French still have a low opinion of British food," Dominique observes with equanimity. If you ask any Frenchman what he thinks of food in England he will shudder at the memory. "He will say, ah, they eat fish and chips, baked beans and jellies."Dominique's father used to bring him to England on summer holidays with his two brothers (they are doctors now) to encourage them to speak English.
When he was 16 or so, he was sent over for a month each year to stay with families Yes, British cooking was terrible Vegetables were boiled to death Meat was overcooked There was a brown sauce on everything But the family did find things to enjoy. Dominique loved pub food, fish and chips, bangers and mash, and apple crumble And marmalade, Cheddar cheese, white sliced bread White bread? "Yes, we thought it was very exotic, very chic. We always took a lot home and filled the freezer."Dominique Mine started his career working for the business magazine Expansion. He jumped at the chance to work for the prestigious Remy Martin cognac company, also acting as an agent for Krug champagne, which is the world's most expensive.
He played with the idea of starting his own company when the Food from Britain opportunity arose "My friends were laughing. They thought I was kidding, 'You're leaving Remy Martin and Krug to promote British food?' "He had the last laugh. "They did not understand that British food retailing is the most sophisticated in the world. British suppliers are very efficient." Marks & Spencer had already got a toe-hold in Paris and their example left rival supermarkets struggling.Dominique, over a very French lunch in his very British-style club on the Champs Elysees, The Travellers, explains his strategy.
