French Restaurants Realize They're Too Expensive
|Flickr User WallyG|
|Flickr User Wine Girl|
|A waiter at Ducasse's Plaza Athénée|
Last year when Alain Ducasse, the acclaimed restaurateur, started the idea he called "Tous au Restaurant" or "Everyone to the Restaurant" a reported 82,000 customers rushed into about the 1,000 restaurants participating. And the man is also putting his money where his customers' mouths are: Ducasse's own bistrot Benoit is planning to serve four courses of veal tongue, chicken fricasse, cheese and profiteroles at 70 euros for two.
If the concept sounds familiar, it's a restaurant week of sorts, the kind that we know all to well around these parts. If they're indeed following the U.S. on the discounting trend, how long do you think before there will be Groupon deals at Joël Robuchon and Guy Savoy?
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