So I'm astonished that no one has commented on... or are we too bored by... such like...
So I'm astonished that no one has commented on... or are we too bored by... such like... this article in the NYT. http://www.nytimes.com/2014/03/30/mag...
Of course, it's old news, but I'll still try to book at Les Enfants Rouges until my wonderful NYT-reading friends from Brooklyn, SF and Canada arrive in June, then it's off elsewhere.
That is the glory of Paris restos, it's Whack-a-Mole, the NYT or Guardian or whatever pops it up and the next day, we've got another.
I used to despair when I couldn't book the same day, but my great mentor Paga said, it's then time to move on.
There's nothing to comment except that I'm sorry for the chefs mentioned in the article, some of them I know and love, who were tricked and exploited into lending their image to that nauseating piece of supremacist crap.
They might hesitate to complain because it's some sort of promotion after all, but I think that not every type of promotion is acceptable.
Publishing an article on how non-French chefs take part in the new global renaissance of the French bistrot would be wonderful; using the same non-French chefs to promote the thesis that they're taking over what French chefs are no longer able to do is not only absurd and inexact, it is also extremely offensive. For everybody.
And now I'm waiting for the usual contradictors to come up with "Hey, he's not really saying that" — well, read attentively, he's really saying that. And if you share the article, the header leaves no uncertainty:
"Parisian cuisine is, at long last, showing signs of renewed vigor. But the French can’t take the credit."
I can't even begin to describe how wrong this is.
Pti - totally agree. Paris is no different from any other great food city welcoming influences and chefs from around the world.
The vibrancy of the local scene creates the opportunity for new chefs, and stimulates diners to try new things. It's not the other way around the immigrant chefs are not the catalysts, they simply add to the mix.
One thing that struck me was that Japanese (and other Asian) chefs are not mentioned in the text yet are prominent in the examples.
So 90% of cheese isn't lait cru. Although given the size of the market 10% is probably still a hell of a lot.
I wonder how 10% stacks up against other countries like the US or Australia (where unpasteurised fresh cheese is banned - apparently the industrial cheese companies think it's unsafe).