From the archive: The rise and fall of French cuisine

Exploring the challenges of finding a traditional, mid-range French meal in Paris and the evolving French restaurant scene influenced by economic factors and changing consumer preferences. The changing trends in French cuisine, adoption of global influences and new ideas in French restaurants, shift towards veganism, smaller plates, informality, and the decline of French cuisine. The history, rise, and decline of French cuisine from the 18th century to the post-World War II era, the invention of the restaurant, changing food trends, culinary lexicon, organization of restaurant kitchens, and establishment of restaurant pomp and performance. The influence of the Michelin Guide in shaping the French culinary industry, challenges faced by French restaurants, high expenses, and government interventions. Strict regulations and qualifications for culinary professions in France, tension between tradition and innovation in French cuisine.