Can Anyone Save French Food? by Michael Steinberger via NY Times

Chef James Henry of Bones. Credit Jonathan de Villiers for The New York Times

Interesting to see French cooking being reinvented by immigrants in France, famed for traditions and not exactly known for innovation except for a few like Joel Robuchon.

Here in California we are seeing a lot of innovative cooking by fusion between French techniques and other cultures and ingredients.  Interesting to see that French cooking is also evolving in France with the help of new blood and new perspectives



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