Comparing Croissant across three restaurants — an honest verdict

I ate Croissant at three different restaurants in the same week to compare. The results were illuminating. The use of Dijon mustard varied significantly — only one got it right. The rich and refined profile should be consistent but interpretation differs widely.

French cuisine is a UNESCO Intangible Cultural Heritage. The best version came from a countryside auberge, which felt authentic. Champagne was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Croissant is larger than you'd think.