What left to say about Paris Eiffel tower Champs-Élysées etc some good places to eat?
My culinary heritage was based on French food all learning , styles and methods in the 1970s were French ,Although many cooks at that time had not ventured further than Dover. Quality photography, well at least in cookbooks was scarce. so making a classic from a recipe with text only always was problematic, along with the average skill set of chefs of that period did generate many crimes against the culinary art.
I am so happy the world has turned quite a bit since then and, also a railway under the sea to allow quick access to classics and now in the new age of food neo bistros side by side with brasseries and of course fine dining, Michelin *** Strangley many of the Japanese chefs who came to Paris to learn the methods of the French and then return home. Stayed some were to open sushi shops others bakeries and some took French inspiration and folded in Japanese style method and attention to detail.
I am Glad the city has changed and Im glad to have enjoyed it pre and post revolution (culinary) in case you were wondering! vivre Paris
