Having worked with plenty of French chefs, most would consider it blasphemy to cut corners. While some do, especially in touristy areas, between the Michelin g

Having worked with plenty of French chefs, most would consider it blasphemy to cut corners. While some do, especially in touristy areas, between the Michelin guide, Gault-Millau, le Fooding and the recent 'Fait Maison' movement its easier than ever to find a decent place to eat in Paris. Furthermore, cooking is a real profession in France, with a solid training system in place. I can count the amount of bad meals I've had in France on one hand (actually, only 1 was truly bad).