Is France's culinary reputation losing its luster? Yes, according to Mark Bittman of the New York Times, who reveals: "When I write about Parisian restaurants I have to eat in three to recommend one, and that's with expert guidance." Bittman's piece is in response to France's recent government-sanctioned "fait maison" labels (which denote food made in-house), and unsurprisingly, he's skeptical. "I'm all for regulations that might work, but this one won't." [NYT] [Photo: Flickr]
