Tuesday, March 30, 2010

Le Fooding

Interesting article in this week's New Yorker by Adam Gopnik about a new movement in France called, Le Fooding.  Where the Michelin Guide (and the restaurants that it praises) is viewed by many as stuffy, pretentious, inaccessible, and passé, Le Fooding wants to wake up French cooking with an "anything goes" approach.  Quality is still in, rules are out....well, in theory anyway.  Le Fooding publishes its own restaurant guide, something to check out before your next trip to France.

For those who are more oral than visual, here's an interview with Adam Gopnik.

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