French Cuisine in America

Tuesday, September 23, 2008

One of France’s greatest exports is its cuisine! We look at the past, present, and future of French cuisine in America. Ruth Reichl is editor-in-chief of Gourmet magazine; Andre Soltner is former owner and chef of Lutece and is now Master Chef and Dean of Classic Studies at the French Culinary Institute.


Ruth Reichl
News, weather, Radiolab, Brian Lehrer and more.
Get the best of WNYC in your inbox, every morning.

Comments [1]

Don Gabor from Brooklyn

How have Japanese ingredients and cuisine influenced French food in New York?

Sep. 23 2008 01:34 PM

Leave a Comment

Register for your own account so you can vote on comments, save your favorites, and more. Learn more.
Please stay on topic, be civil, and be brief.
Email addresses are never displayed, but they are required to confirm your comments. Names are displayed with all comments. We reserve the right to edit any comments posted on this site. Please read the Comment Guidelines before posting. By leaving a comment, you agree to New York Public Radio's Privacy Policy and Terms Of Use.