tag:blogger.com,1999:blog-5475164893058336118.post671648047861287649..comments2024-02-13T17:04:02.351-05:00Comments on The American Menu: Wiltons RevisitedHenry Voigthttp://www.blogger.com/profile/00318053634783305091noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5475164893058336118.post-37442227205782002372016-08-29T17:15:15.963-04:002016-08-29T17:15:15.963-04:00Nicely done Henry. I recall that Elizabeth David w...Nicely done Henry. I recall that Elizabeth David wrote that F.X. Boulestin, the interwar French restaurateur in London and food writer, praised good English eating. It was imitation French food he thought less of. She was trying to make the point that if the English took as seriously their traditions, overall standards would be higher than was the case in her era. <br /><br />Clearly for the meal you recalled, it was an example of French chefs (or some clearly) of a different generation appreciating fine English foods and presenting them at their best. <br /><br />I believe today the English have gained a new appreciation for the best in their culinary past and that Wilton's stands as a pioneering influence in this regard, among some others. <br /><br />It is still one of the top tables in the city I'm told.<br /><br />GaryGary Gillmanhttp://www.beeretseq.comnoreply@blogger.com