Ethnic Foods :: The New French Revival
French cuisine is in a rut. At least that’s what Michael Steinberger, author of the recent book “Au Revoir to All That,” thinks. Thousands of bistros and cafés are being replaced by McDonald’s, and French exports are at an all-time low.But while the great French chefs are trying to save the croissant and persuade the United Nations to declare French gastronomy a world treasure, U.S. consumers are, once again, firmly embracing French culinary concepts.Bistro-style comfort foods are resurfacing, but this time in conjunction with local and regional produce and American artisanal—but French-style—cheeses. Retail has seen a resurgence of products that ...
