Speaking of Grégoire’s: I once walked by there with my distinguished colleague Jean-Louis Colliot-Thélène, and remarked to him that it was a really good French take-out.
“It is a contradiction,” he said gravely.
“No, seriously,” I told him, “it’s take out but it’s run by a real French chef.”
“If he were really French,” Colliot-Thélène said, “he would not run a take-out.”
At which point there was nothing for it but for C-T to go into the restaurant himself to question Grégoire about his national origins.
Colliot-Thélène came out and we walked together for a while in silence. Eventually he said, “That is a very unusual Frenchman.”
I think I’ve eaten food from Gregoire’s, with Arthur Ogus. It was terrific,
and was run by a Frenchman.
It’s true that the typical French chef probably dreams of customers sitting down to a long five course lunch (and I note that the web site does mention “limited seating available”…), but after all a good French baker is no less an artist, and all bakeries are take-out places even in France.
True, but Gregoire is definitely a restauranteur, not a boulanger.
Maybe if I want to win one more argument with C-L I should tell him there’s a well-known French number theorist who likes to take Coke with his lunch…
Well, it all depends what the lunch is made of…
No True Scotsman.