Fancy Pants Paris Chips
When we spotted this bag of chips in a nearby bodega, we had to try them out.
Bolognaise flavor, really?
Turns out they were pretty good, sort of like BBQ chips without the smoke flavorings.
Which brings me to my point.
Bolognaise is an Italian sauce, not a French sauce.
But in Paris, almost every restaurant offered some kind of pasta dish because pasta is cheap and people like it. Parisian restaurateurs are wising up.
Poor Paris, for centuries they've had one style of cooking. You cook some kind of protein in a pan, deglaze the pan with butter, cream or wine, then pour that sauce over the cooked protein.
But with so many immigrants opening ethnic restaurants to rave reviews, it's no wonder products like Lays Bolognaise chips have invaded.
For example, I had this at a Japanese restaurant in the 4th district. Skewers of beef, chicken, chicken meatballs, cheese and mushrooms. Deeelicious, and it wasn't French at all.
Times are changing for culinary France.
Nouvelle French cuisine grills and roasts more proteins, creates sauces from fruits or vegetables instead of just pan scrapings, and they go a lot lighter on the cream and butter.
But they still think salad comes after the appetizer and entree, just before dessert.