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wanted to let the world of chefs know that America has grown up.
“He has been trying to impart that America has come of age in all things culinary to skeptical French members, especially,” said O’Connell, who surely was not picking a fight. He explained pointedly to the French that “we had no role models at first except in France.”
O’Connell wanted to help point out that “American moves quickly when the snowball starts moving.”
But the proof was in the pudding.
The visitors, after an afternoon of horseback riding and wandering around area vineyards, disembarked from their bus in front of the Inn on a red carpet, and were applauded by some 30 local residents; the visitors wore their chefs jackets and starched toques. O’Connell
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