February 1, 1998 |
To do business across Europe, bigness undeniably helps. But in many industries, size is no substitute for local market savvy and production facilities. And the advent of the single currency won't alter that or entice French consumers to act like Germans. "The question of location is still very important in Europe," said Roland Rick-Lenze, president and general director of Trilux, a family-owned German lighting manufacturer. "Americans are always a little bit naive on this question.
January 14, 1998 |
She is university-educated, well-spoken and exquisitely polite, but citizens such as Beatrice, an auburn-haired Parisian who finds herself without steady work as she faces middle age, are making the French government tremble these days. On Tuesday, the unemployed Frenchwoman and thousands like her were in the streets, demanding a less precarious present and a more secure future.
September 30, 1997 |
In a head-on challenge to U.S. efforts to economically hobble Iran, a French-led consortium has signed a $2-billion investment deal to develop a giant natural gas field in the Persian Gulf. The United States reacted swiftly Monday, saying it will take action if the deal violates U.S. law. "We regret this decision by [French energy giant] Total. We will investigate whether this violates the embargo law. We will apply the law," State Department spokesman James P.
July 22, 1997 |
In its most important decision since taking office last month, France's left-wing government announced Monday that it will slap new tax surcharges on big business to help plug a widening budget deficit and qualify for the single European currency next year. Under the $5.3-billion deficit-reduction package, government spending will also be cut by $1.7 billion, including the reduction of $330 million in credits earmarked for the Ministry of Defense.
February 10, 1997 |
While this Breton city sleeps, Thierry Bouvier is wide awake, making fragrant, mouthwatering magic. From the 36-year-old baker's skillful hands and imagination come 100 or so kinds of breads, pastries, croissants, brioches, cakes, tarts and other items, cooked over scented flames of oak and beech or painstakingly assembled in a "pastry laboratory." "For the Japanese, it's rice; for us French, it's bread," the affable Bouvier says.
July 25, 1995 |
Had he been born with a different last name, Andre Cointreau muses, "I'd probably be more relaxed. I imagine I'd be a teacher. I love teaching." But as the scion of two eminent French clans--Cointreau of Angers and Remy Martin of Cognac--and a man raised, as he explains, "in a 'spirits' environment," that wasn't an option. "On the one hand, the family name opened doors," Cointreau said. "You're not in the anonymous crowd when you're a Cointreau.