19 Bella Tapas BYOB Restaurant

The rise and fall of French cuisine

The rise and fall of French cuisine

Author Wendell Steavenson of the Guardian says “In 2006, after years reporting in the Middle East, I moved to Paris. It was an accidental choice, the serendipity of a sublet through a friend of a friend. It was meant to be temporary; at the time I was just looking for somewhere to hole up and finish a book. My friends all said: “Oh Paris, how lovely! You must be eating well.” They were surprised to hear me complain that Parisian menus were dull and repetitive. “Paté followed by nothing but entrecôte, entrecôte, entrecôte. Occasionally roast lamb, duck breast. No vegetables to speak of,” I told them. “It’s a tyranny of meat-in-brown-sauce.” As the rest of the world had begun to (re)discover their own cuisines and innovate, the French restaurant seemed to be stagnating in a pool of congealing demi-glace.”

Click Here To Read His Full Article

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.