http://www.nytimes.com/2010/01/27/dining/27pari.html?pagewanted=1&th&emc=th Inter­est­ing story in the NY Times about La Tour d’Argent & Taillevent Restau­rants.   With all the respect I have for this two insti­tu­tions, per­fect clas­sic food exe­cu­tion, per­fect ser­vice, per­fect wine list.  I want the pub­lic to know that nobody  else cooks like that in France any­more, nobody serves like that and only some priv­i­leged cus­tomers drink this kind of wine (at least in a restau­rant).   Some asso­ciate French cui­sine with “too heavy, too expen­sive too pompous.”  La Tour d’Argent & Taillevent have been for too long syn­ony­mous with French cui­sine and this is not nec­es­sar­ily a plus.   Also for decades now gourmet restau­rants are owned by chefs (the con­trary of  La Tour d’Argent & Taillevent).  Keep these two insti­tu­tions as the “last bas­tions of Cui­sine Temples” and enjoy the cre­ativ­ity and the spon­tane­ity of the French new gen­er­a­tion of restau­rants.  G. Mavro