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Sick Of Bistronomic- How About The Culinary Cocoon Of Tradition

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Sick Of Bistronomic- How About The Culinary Cocoon Of Tradition

enofile | | Sep 28, 2013 07:05 AM

Unfortunately, I only get to Paris once a year. With the proliferation of this "bistronomic" movement, young & gifted chefs are creating unique combinations that are often fascinating to eat. However, this innovative cooking is the vogue all over the world. Enhanced by shows like "Top Chef" and "Master Chef," I am concerned that the culinary world may lose its appreciation of traditional cooking. When I land in Paris, I begin salivating for the classics: Coq au Vin, Calves Liver, Cassoulet, Duck Confit etc. all of which are disappearing from restaurant menus in the States. I know I may come across a regressive and old fashioned, but I am being honest and I need the "salve" of French culinary tradition. With this in mind, I want to eat at places in Paris that still prepare the classics. I rather not spend a ton of money, or feel the need to "dress to the nines.". Where do you masters of Parisian food suggest I go? I have your bistronomic and creative suggestions. Do you have classic suggestions, without the minimalism of Asian or modern influences? Thanks much.

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