When Carla Kirsch tried to open her restaurant, investors pushed her to make it cheaper, faster, and more casual.
Because apparently €50 for French food makes sense… but €50 for Mexican food doesn’t.
The irony?
She trained in Michelin kitchens and was importing premium ingredients from Mexico.
The real problem wasn’t the cuisine.
It was the bias.
Follow @fishwivesofparis if you want the real stories behind French food culture.