One of our more observant posters recently mentioned dropping an ex-pat cheffed restaurant from his list because he preferred to eat French food in Paris. A reasonable goal. Then I started debating with myself where French food begins and ends.
The Talbott writes about the foreigners cooking French food . Is it indeed French food? And, if not, why not? What defines French food? How much room is there for innovation before French food stops being French? How much Nordic influence can creep in before food stops being French? Asian influence? Is the food at the palace restaurants French? Or, as currently discussed, the food at Spring? Or is French food, like most else, something that morphs over time and reflects its times?