Facing the Musique
The French edition of my book about the rise, fall, and future of French cuisine comes out on Wednesday. It is titled La cuisine française: un chef-d’oeuvre en péril, and last week, the publisher, Fayard, brought me to Paris to do some PR. Needless to say, I was anxious about the reception that awaited me. An American pronouncing last rites on French gastronomic supremacy? I had visions of being chased down the Champs-Élysées by a bunch of irate French chefs wielding kitchen knives and rolling pins. So how did it go? That’s the subject of my latest Slate column.