A new kind of cuisine is rejuvenating the restaurant kitchens of France, according to a feature in the Financial Times. “Cuisine d’auteur” denotes a style of highly personalised, informal cuisine currently gaining popularity in small, mainly inexpensive restaurants across the country. Many of the restaurants were popularised in new restaurant guide Omni, an alternative to the traditional Michelin Red Guide. However, star chef Alain Ducasse has given 43 young provincial chefs a platform with guest slots at his Michelin-starred Plaza Athénée in Paris Financial Times 2/6/07 page 49 (How To Spend It)