Mark Miller: belief

Transcript context

…Haute French cuisine. Especially in the central part of Paris that’s more of the historically dated, sort of, tried and true. I think that even finding a good French bistro is difficult. I think that they’re in an identity crisis. I think that the French themselves are, again, like the Japanese — they’re trying to reinvent themselves, but they don’t want to let go. [laughter] The younger chefs, the best . . . We went to Dersou, which is the hottest restaurant. It’s a Japanese chef, who’s lived in Paris; he’s got this gastro-modern thing that’s going on three months, and he’s only serving cocktails, no wine. I took some older French people and they just couldn’t get it. They thought that it was an abomination. He wasn’t interested in French cuisine. He was reinterpreting where French dining and authenticity is in 2016. The younger chefs are concerned with authenticity and the authenticity of the experience for their guests is more important than an authentic technique and recipe. Where in the world do diners have the most advanced, exploratory, best palate? At the macro level, not for one particular thing.…

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