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Enduring French Cuisine

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Jut because New York hasn't exactly embraced all of Alain Ducasse attempts here and everyone is bending over backwards to compliment Ferran Adria doesn't mean French cuisine is over, says Mimi Sheraton: "It sounds to me as though his creativity owes much more to France and its coolly refined approach to the culinary aesthetics than to Spain, a country that I have always felt dishes up superb raw materials in often indifferently realized preparations...might not the developments of these so-called innovative Spanish chefs be considered merely be an extension of French cuisine?" [Guardian]

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