How do you explain the enduring popularity of French cuisine? What has kept it popular for so many years?
“French cuisine is built on a solid structure of principles and techniques that make a delicious meal. Use fresh, high-quality product and don’t do too much to it – let the food speak for itself on the plate, with a balance of flavor, aroma and texture. Like a good building, it’s made to last, no matter what trends come and go.” -Chef Olivier deSaintmartin
“In part it’s the mystique of it - traveling through food is something we all love to do, and French food is really good at transporting you to a time and place. There’s a romance to it, and it’s classic. That sensibility - high standards for simple ingredients – is timeless, and so approachable.” -Chef Renee Scharoff
How do you keep French food modern?
“We can adapt with the times, maybe a little less richness, a bit smaller portion; but the soul is the same. French food is also meant to be seasonal, so it evolves through the year as the best products come and go.” -Olivier
“Seasonality is definitely a key. I recently did “Taste of Spring" lamb bites on little toasts as a passed appetizer - Australian lamb loin, herb pesto, garlic confit, lavender honey and a Blue cheese; very south of France and so simple and lovely.” -Renee
Love it! Readers, if you’ve got an indelible taste memory involving French cuisine, let us know…especially if it involves beef or lamb!