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2010 Trend: Proudly French Food

    By Emily Kaiser

    By Jen Murphy

    By Kate Krader

    By Kelly Snowden

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).


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Published January 2010

MARKETPLACE