Dish of the Week: The Three-Course Lunch at Bistro Français
French cooking, whether haute or country, feels about as trendy as parachute pants. Italian, Spanish, Indian, and Chinese cuisines all generate much more buzz with contemporary diners, who seem to view the Gallic, butter-intensive approach to cooking as barbaric as Hummers in Berkeley. It's a sorry state of affairs for French food, which has been [...]
