This week, Fork in the Road talks to chefs who are grappling with the crazy-bad euro/dollar exchange rate.
The problem is not that they can’t afford a Paris vacation—no, it’s that all those delicious things that come from Europe (like cheese, wine, Mediterranean fish, chanterelles and truffles) are now ridiculously expensive. They can raise prices, but only so much—would you pay $22 dollars for a glass of Champagne? In some cases, that’s how much chefs would have to charge to maintain any profit margin. So the chefs are sourcing other ingredients and changing their menus to stay both profitable and relatively affordable.
This article from the Village Voice Archive was posted on May 6, 2008