2010 Trend: Proudly French Food

FoodandWine Recipe
Has French cuisine lost its edge? Paris chefs are defying naysayers with bold new hotel restaurants. At 114 Faubourg at Le Bristol, Eric Frechon offers mix-and-match mains, sides and sauces. Alain Ducasse disciple Laurent André will run Raffles Le Royal Monceau's restaurant when the hotel reopens mid-year (raffles.com).
PUBLISHED January 2010

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