A potted history of the last 50 years of French gastronomy might go something like this: In the beginning, there was the cuisine of Escoffier, characterized by formality, richness, and above all elaboration. There was a culinary canon, and it was as thoroughly native as the guillotine. Sauces were complicated focal points, with an intensity and richness that often surpassed the flavor of the ingredients on the plate. Service happened table-side and required at least three tuxedos, a silver mine, and a flambé burner. The pinnacles of haute cuisine were tessellated centerpieces of game and shellfish and as many vegetables as you could round up, seasoned with the sweat of the many
Thank you Tse Wei. I'm always better for time with you or your words.
"nobody sells out anymore, because we’re all brands now." damn.
In addition to the article about French macroeconomics, I wonder if there is an article about increasing prices in fine dining and wealth inequality.