Gourmet cuisine reminds me of one of my food adventures in Paris, where food and fashion go hand in hand.
During my hotel management college days, while sweating it out in the kitchens trying to learn the finer nuances of French cuisine, the institute organised a week-long French food festival.
The participating students had the Herculean task of cooking a dish from the France of the 1540s. This was a period when dinner virtually became theatre. However, in the late 20th century, Frenchman Montagne turned the French cuisine from architectural presentations into simplified decorations and short menus.
