US-FRANCE-JAPAN-FOOD

TO GO WITH AFP STORY BY MIRA OBERMAN A sous chef places slivers of truffles and parmasean on a sea bass which has been wrapped in strands of potato and deep friend at a special event featuring chef Keisuke Matsushima of Nice at Chicago's Paris Club on April 25, 2013. Reproducing French cusine with American ingredients can be challenging, and even dedicated foodies aren't always willing to try French classics like frog's legs and escargots. AFP PHOTO / Mira OBERMAN (Photo credit should read MIRA OBERMAN/AFP via Getty Images)
TO GO WITH AFP STORY BY MIRA OBERMAN A sous chef places slivers of truffles and parmasean on a sea bass which has been wrapped in strands of potato and deep friend at a special event featuring chef Keisuke Matsushima of Nice at Chicago's Paris Club on April 25, 2013. Reproducing French cusine with American ingredients can be challenging, and even dedicated foodies aren't always willing to try French classics like frog's legs and escargots. AFP PHOTO / Mira OBERMAN (Photo credit should read MIRA OBERMAN/AFP via Getty Images)
US-FRANCE-JAPAN-FOOD
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Credit:
AFP / Stringer
Editorial #:
167694798
Collection:
AFP
Date created:
25 April, 2013
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Rights-managed
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Source:
AFP
Barcode:
AFP
Object name:
Was7488140