FRANCE: Prizes and Profiteroles

At one o'clock one afternoon last week a crowd of 100 eager, jostling Frenchmen stood behind a police cordon outside the Drouant restaurant in Paris. Inside, another 200 journalists and photographers circulated among the tuxedoed waiters of the establishment, possessor of two proud ** in the Michelin guide. Finally, a representative of the literary ladies and gentlemen who had been deliberating over a luncheon that included foie gras des Landes en gelée au porto, faisan rôti au pommes en liard fromages and profiteroles (enhanced by Bâtard-Montrachet 1970 and Château Nenin 1967)...

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