The French neo-bistrot movement

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When I read the neo-bistrot movement on the Wall Street Journal/New York Times, it made me think. What is it that makes people in food industry to want to make a statement, consciously or unconsciously?

To draw a parallel, this is not much different than another creative industry. Independent music has been changing how consumers listen and attend concerts. In a way, they are the anti-mass consumerism, anti-mass media appeal, anti-establishment of their industry. Food is no different. I think Anthony Bourdain captures the essence of the movement succinctly. If you are a young turk, looking to unseat the U2's of the world, it is your duty to piss on the establishments. High end fine dining and Michelin starred restaurants, take notice! This is the shot across the bow by the hippies of our generation.

Our trip to Paris is in a way, our pilgrimage back to where our fine dining culinary adventure began. As I sit comfortably in the Eurostar making its bullet fast trip from London to Paris, listening to Temper Trap's Sweet Disposition, I started pondering what we would find in Paris. Frenchie, Le Chateaubriand and Le Comptoir. They are not exactly still struggling to rise up. To be fair, they are probably an establishment even more difficult to get a reservation than L'atelier de Joel Robuchon or l'Arpege. I think Sarah had drawn up an immaculate list of the old U2 establishments versus the new Phoenix establishments.

I feel alive.