I sheepishly mentioned it to a few Parisian friends who admitted that it was not as good as before but shrugged off that it was "that bad".
"Alors", as we say in French, I have been vindicated, by none other than the New York Times, that bastion of culinary insights. J'adore les New York Times.
That may be so — but only if restaurants can charge higher prices. At Mr. Denamur’s nearby flagship restaurant, Les Philosophes, the higher cost of workers preparing meals from scratch is passed on to consumers willing to pay more for quality. Duck confit is 25 euros ($34), compared with about 16 euros at a corner cafe, which is lower than restaurants in France’s strict hierarchy of eating establishments.Mr. Castagnet rebuffed the arguments. “If you run your kitchen right, it is just as cost-effective to use fresh products,” he said.