France is quite different. It is a culture of quality and differentiation. Take French cuisine as an example. Unlike other world cuisines, which are characterized by dishes (e.g., Italian pizza or Spanish paella), the French restaurant experience is one where chefs are always adding their own twist. Almost any dish can be served in a French restaurant because what makes it French is the attention to detail in the preparation. French restaurants also tend to focus on few dishes, and I am not talking about Michelin star restaurants, but regular lunch places that serve a fixed menu at noon. Many of them are great, and provide a very contrasting experience to that of the American dinner. No 20-page plasticized menu with 100s of options (none prepared very well), but a few carefully crafted dishes each day. It is not about more, bigger, or faster, but about fewer, different, and better. No architectural scale sponge-filled wedding cakes, but delicious and beautifully crafted petite gâteaus that satisfy you with taste, not size.