By THÉRÈSE MARGOLIS Roma Bistrot is a small, unassuming boutique eatery situated off the Río de Janeiro Plaza in Mexico City’s fashionable Colonia Roma. Opened last October, its objective is to offer quality French cuisine with a Caribbean twist, and, for the most part, it accomplishes that goal, although there are a couple of dishes on the menu that seem
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By THÉRÈSE MARGOLIS Anyone familiar with Mexico City’s premiere French restaurant Cedrón will be a little taken aback to discover that it is currently hosting a month-long hamburger festival. Certainly, the upscale Colonia Condesa bistro’s owner and executive chef, Alejandro Fuentes, never imagined Cedrón turning into a fast-food joint or himself into a short-order chef. In fact, the French-schooled Fuentes
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By THÉRÈSE MARGOLIS The late Paul Bocuse was known for his (at the time) innovative cooking techniques. Often referred to as the Father of Nouvelle Cuisine, the Lyon native who transformed butter, cream and wine into a sacred trilogy of gourmet cookery gently wrapped in a layer of puffed pastry was renowned for his unabashed irreverence for classic French cuisine.
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