Paul Bocuse loses a Michelin star

[Jenise]

https://www.eater.com/2020/1/17/2107051 ... e-collonge

I ate there a few years ago. It was a three-star experience, I think. The restaurant is a little tricky to judge because it is dedicated to tradition, not innovation. So you mustn't ask where are the new ingredients and the new techniques; what you ask is whether this is nothing more than a museum of old recipes or a place that honors and exults in the very things that define French cuisine.

[Jenise]

I hear you. I posted this article on my Facebook page with a similar sentiment--that is, that perhaps this is evidence that what used to venerated traditions is, to people much younger than us, looking more like obsolescence.