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Does the World Need More Fancy-Pants French Restaurants?

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Does the World Need More Fancy-Pants French Restaurants?

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Posted by Ed Levine, January 9, 2008 at 7:00 AM New York magazine devoted umpteen thousand words this week to superchef Alain Ducasse’s two new attempts to open a successful restaurant in New York City. One, Adour at the St. Regis Hotel, is obviously going to be Ducasse’s attempt to get another three stars (he already has accrued 15 in restaurants around the world) in the New York Michelin Guide and four stars in the New York Times (his now-shuttered restaurant in New York’s Essex House did get four stars from the Times). The second is going to be a branch of famed Paris brasserie Benoit, which Ducasse now owns. It has also been rumored that Ducasse is going to open a restaurant in Chicago sometime in the next year. Here’s my question for all you Serious Eaters: At this moment do we really need any more fancy-pants French restaurants, in New York or Chicago or anywhere else for that matter? I ask this question not because I have anything against Ducasse, who is clearly one of the world

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New York magazine devoted umpteen thousand words this week to superchef Alain Ducasse’s two new attempts to open a successful restaurant in New York City. One, Adour at the St. Regis Hotel, is obviously going to be Ducasse’s attempt to get another three stars (he already has accrued 15 in restaurants around the world) in the New York Michelin Guide and four stars in the New York Times (his now-shuttered restaurant in New York’s Essex House did get four stars from the Times). The second is going to be a branch of famed Paris brasserie Benoit, which Ducasse now owns. It has also been rumored that Ducasse is going to open a restaurant in Chicago sometime in the next year. Here’s my question for all you Serious Eaters: At this moment do we really need any more fancy-pants French restaurants, in New York or Chicago or anywhere else for that matter? I ask this question not because I have anything against Ducasse, who is clearly one of the world’s great chefs. I ask it because I wonder about

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