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How to cook… French bistronomy

By Prospect Team  


Pizza Souffle

This month, Prospect’s food columnist Wendell Steavenson scours Paris for the perfect bistro—but finds that it doesn’t exist. These days, she discovers, eating well in France is all about bistronomy.

A mixture of the words “bistro” and “gastronomy,” bistronomy is about taking high-end food out of stiff, grand restaurants and transporting it to the lively, casual settings usually associated with bistros—with lower prices to match. Michelin stars and impressive formal training are no longer considered essentials for the chefs of Paris: delicious food without the pomp is the order of the day,…

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