Darkmil wrote:I know this thread isn't serious yet I'd like to say something. The keypoint to having a good cuisine in the first place is having good products. If your meat is bland no matter how good a chef you are you'll have a hard time making it good.
And in France we have good products. Though it's the case in most country too. Maybe it's cheaper in France (or maybe the concept of "cépages" or the fact that a certain product can come from a specific place and that's matter is something only we get but I highly doubt that).
And Commonwealth food isn't that bad you got the Poutine, (which in French spells like Putin).
I don't think so, ingredients quality is not a requirement. Look at your Bouillabaisse, cheap fish that cooked with the right taste become great. Or the use of snails and frogs....
The most iconic dishes come from times of restriction.
One of the most astonishing example of this happened in Rome during the allies occupation in WW2. Using just what was available in high quantity, egg and becon from military rations, the inhabitants came of with the Carbonara.