In the food world, one of the biggest stories of the last 50 years has been the waning of French culinary authority, the end of a 300-year reign.
In the latest annual ranking of “The World’s Fifty Best Restaurants,” only one French restaurant, Mirazur, appears in the top 10. And its menu reflects modernist (“molecular”) gastronomy – a recent trend of using chemistry in the kitchen – rather than anything associated with traditional French cuisine.
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