We may have surpassed the French
On Friday, I reviewed Au Petit Paris. I argued that French restaurants in America are rarely as good as French restaurants in France because French have access to higher quality ingredients. I argued that it is part of their culture.
Misha (Tasty Bits) kindly sent me a link to this article. It argues that the quality of ingredients in America is now better than France.
I haven't been to France in 10 years. It may be that high-end American restaurants now have access to better quality produce, meats, and seafood than French restaurants.
My lunch at Andre's
Still, in Houston I have never had any bread, or any cheese, quite as good as the bread and cheese in ordinary French convenience stores.
For instance, on Saturday, I had a ham and cheese sandwich from Pastisserie Thierry Andre Tellier in Uptown Park. The "French baguette" was not at all crisp. It had a texture that reminded me of hoagie bread. And it tasted dry. The cheese was tasteless. It reminded me of the shredded swiss packages you get at Randall's.
Andre's sandwich was not half as good as the worst convenience-store sandwiches I ate in France. The ingredients just were not as good.
Our best restaurants now may have access to superior product. Yet many of our mid-level restaurants could use some improvement.