As globalisation meets French cuisine, we're asking: what should we be eating in top restaurants and at home? How to cater to the well-travelled foodie? What's the trend? And are the French living up to their own standards?
Produced by Christopher Davis, Charles Wente and Jessica Sestili
Executive Chef, Maison de L’Amérique Latine
Food critic; Author of "My Paris Kitchen"
Palace concierge; Co-author of 'Inside Chefs' Fridges, Europe
Chef; Founder of "Mon éclair"