Posted 03 December 2001 - 10:50 PM
Maybe you've hit on something that gives the edge to Paris as the capital--the clientele. That every American restaurant has to placate a host of individual dislikes just to stay in business, has to be a burden. Daniel, Jean Georges, Lespinasse, Le Bernardin, Ducasse, Gagnaire, Arpège, etc. may all be supported by the same group of international diners, but the places where one eats for less than 贄 a person rely on local trade for the most part. Parisians are likely to go out to a restaurant that serves food they like and be content with what they are offered there. Americans, all too often, feel the need to remind the chef he works for them. They're often clueless about how food is prepared and quick to ask if the beef braised for six hours with onions can be prepared without onions for them. Be it disrespect or ignorance, it's not supportive of good cooking. That article in the NY Times some time ago about the guy who goes out to restaurants not to eat, but tolay power games with the staff, seems a very un-Parisian thing.