Re:The Japanese Origins of Modern Fine Dining
by nihonde on Sunday September 10, 2017 @12:55PM
(#15213046)
My original comment wasn’t very well written but spawned a lot of responses. I meant old fashioned in the Julia Child, two-sticks-of-butter-to-taste sense of French cuisine. Of course, real French food is as varied and worthy as any other food!
Re:The Japanese Origins of Modern Fine Dining
by ghaff on Sunday September 10, 2017 @03:08PM
(#15213745)
That's true--although I'd argue that there's still more of a set of specific rules, recipes, and techniques associated with most French cooking than with modern high-end cooking overall. In fact, I've heard it argued that one of the reasons that it's hard to replicate the best of French food outside of France is that such a specific supply chain exists for that particular cuisine.
We're probably splitting hairs at this point though. Once you go beyond classic French and bistro food (which do tend to have a fairly specific repertoire), the lines between where French ends and modern European or American begins gets pretty blurry.
When I have French eating out, it's more likely to be a bistro-style restaurant. (Of course, that's partly because I rarely have really high-end meals in restaurants.