Comments on: Frenchie To Go, Paris

By: d

Sun, 26 Jul 2015 23:50:22 +0000

for a while japan (or was it tokyo?) had the greatest density of michelin stars. amazing that they’ve now surpassed larger countries in absolute number. the food there is amazing

By: EJ

EJ — Sun, 26 Jul 2015 18:18:38 +0000

For the past 8 (?) years or so Japan has had more Michelin-starred restaurants than France. The M inspectors are clearly Japanophiles.

By: Footloose

Footloose — Sun, 26 Jul 2015 13:57:18 +0000

Part and parcel of the mutual fascination, no doubt. Even more intriguing because apart from their common obsessive attention to detail, they are poles apart in the guiding principles of their respective cuisines, that of butter and that of water. And yet, even my favourite usually self-possessed food reviewer François Simon seems to give himself in to the seductions of Japanese aesthetics and attitudes. It will probably take the showing of evidence of Japanese savagery and horrendous atrocities in war to cure them of that infatuation.

By: Marketman

Marketman — Sun, 26 Jul 2015 09:47:50 +0000

Footloose, if I am not mistaken with my trivia, Japan now has the most number of Michelin stars of any country outside France…

By: Footloose

Footloose — Sun, 26 Jul 2015 09:34:41 +0000

Being the original home of haute cuisine and the hub of codified culinary training, the city attracts a lot of aspiring and talented young cooks and being hometown to a cosmopolitan and highly food-aware population, it is only natural that a few of these pilgrims stay put and test their métier on the locals. If a chef can make it in Paris as one would say, he or she can make it anywhere. I notice that a lot of them are Japanese which hints of the obsessive attention to the seasonality and precise presentation of food that they and the French share in common. I read somewhere thirty years ago that the best Chinese restaurants only existed in Paris but that was probably because the author had never visited the cities of Taiwan.

I’m glad to see effort being put into elevating the standing in the kitchen of common crops such as beets. For the longest time its use seemed limited to borsch, pickles and the production of sugar. I see jars of beet pickles all the time but I have never picked up one for fear of its staining effect on everything it touches.

By: Betchay

Betchay — Sun, 26 Jul 2015 08:47:39 +0000

That beet root salad with whole mustard seeds look so appetizing!