Mexicancuisine, includingtacos, enchiladasand burritos are now being blended withthai , chinese, vietnameseandotherinfluences to createnewdelicaciesforwesterngourmands.
And in 1997, the guide awarded three stars to the country bumpkin of haute cuisine, Michel Bras, who among other things encourages guests at his remote restaurant in south-western France to use the same knife and fork throughout the meal.