The Zagat French Bias
Posted 28 September 2004 - 12:45 PM
Look at our local scene here in Seattle where Rover's (French) is consistently rated best. What is pernicious about this prejudice is that great non-French restaurants are relegated to lower categories when they deserve consideration for the top spot.
I wonder if Mimi might have anything to add on this subject since she wrote the article a few yrs. ago & she might have additional thoughts on the subject.
Posted 29 September 2004 - 06:05 AM
Posted 29 September 2004 - 01:37 PM
I think you're right, at least as far as we're seen, but do you think that's changing? Haute cuisine seems to be becoming an international style. Also with the rise of Spain as a gastronomic destination and influence, do you sense that France is losing it's grip on the public and the critics' perception of excellence? Are chefs such as Keller and Trotter perceived as anomalies, as close enough in style to count as French or a potential new wave?
I do not automatically award any points to a restaurant just because it is French, but I think many critics do.
Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.
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Posted 29 September 2004 - 05:44 PM