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"Now, do you make any sense? These are American businesses we're talking about, that just happen to have a French name. The money stays here anyway.

Not really, the bulk of French food is made with French Wine(made in France), which in turn lines the pockets of the Frogs. Most if not all of the wines in a French restaurant are French(again made in France) and the bulk of all monies invested in a French Restaurant are in that little thing called a wine cellar(French wines).

So, in order to boycott the items even you list as boycottable, you must not eat most French foods and all French wines. So rather then go to a restaurant to look at the cooks and wait staff I prefer not to go at all, seeing as how I put America and Americans before France and its products any day.

Lespinasse ‘European Temple’

Victor Gastoni

Although the cuisine at Lespinasse is classic French, with your first few bites you know that you are in for and exciting and memorable meal. These are flavors so capitavting, so mesmerizing that you may never taste them again, you are eating morsels of food that won’t be forgotten, quietly aggressing, yet deliciously sublme. This is all very fitting, because you are in such beautiful sedate surroundings, in one of the most luxurious dining rooms in New York City. Thick carpet, soft lighting, lovely flowers, a soaring ceiling, creamy guilded columns, chandeliers, luxurious chairs and gorgeous plates. All this makes you feel that you have walked into a 18th century chateau and the impeccable white gloved service makes you feel that you belong there. Lespinasse, now in its 10th year, was named for a french literary patron, and the restaurant overlooks no opportunity to pamper its own patrons. The sky-high prices only seem fitting for this heaven.

And now, let’s turn to the man of the hour, executive chef Christian Delouvrier. His dishes gratify all your senses, always consistent, always delicious, with the best and freshest of ingredients. And it only takes a little imagination to think that you are dining in an epicurean temple.

If at all possible, don’t miss the tasters course, I can’t use enough accolades to describe how distinctive, creative and delicious each entree is.

Pastry chef Patrice Caillot turns out the most exquisite desserts, putting the restaurant with the glitz of the city. The crepe brulee slides sexily into your mouth, its smoothness set off by the little pot of berries at its side, even the petits four are so scrumptious that you savor the taste.

In closing, I can only state that dining at Lespinasse, you are elevated to the highest level of food ambiance and service, that dining elsewhere will be extremely hard to match.

Recommended Dishes: Appetizers- Soft shell crab with rusti potatoes; yellow tomato coules and zorrel; grilled foie crab with oates and lemon marmalade; ragout of gnocchi, morels, favas and black truffles; a cold zuchinin soup with jumbo lumps of crabmeat and fried zucchini flowers.

Main Courses: steamed marinated halibut with zucchini and fenner salad; pan roasted turbot with wild mushrooms and asparagus; split roasted baby mallard duck, dark rum, braised pineapple and black tele cherry pepper; Sauteed veal chop with stuffed artichokes; shoulder of baby lamb, roasted on the spit with natural juice and small fingerlings potatoes (cooked for two); confit baby pig with tarbeis bean cassoulet.

Desserts: creme brulee; baked apple; petits four among others.