Annhig, it is very true that my grandmother's gala meals for the local notables in Lorraine (my grandfather being the mayor of the village) had totally specific vegetable courses interspersed between the fish and the meat courses. As a child, these meals were pretty much an ordeal to me because they lasted 3 or 4 hours, but my grandmother was a dazzling cook and even the huge platter of peas from the garden cooked in butter, parsley and garlic, perhaps with chopped bacon bits was a marvel that I have never forgotten.

If restaurants are not serving enough vegetables, it is due to popular demand. Vegetables are much cheaper than meat or fish, and the chefs would love to serve them as much as possible and make more money.

Kerouac, the thought of your grandmother's gala dinners is making me swoon. As much as I like restaurant meals in Paris, they are nothing like that, and mostly vegetables are seen as something to make the plate pretty rather than a quantity of food.

I think that too many of you are going to "nouvelle cuisine" restaurants rather than traditional ones that actually put food on the plate.

Otherwise, just go to Chinese/Vietnamese restaurants and you will not only save money but you will inundated with vegetables -- which you will order separately of course.

I think that too many of you are going to "nouvelle cuisine" restaurants rather than traditional ones that actually put food on the plate.>>

moi? mais non, mon cher Kerouac.

Ben et ou allez-vous manger ?
I always have vegetables in Paris.
It is true that some 20 years ago, you only got fries but since... and if you want more, just ask 'qu'avez-vous comme légumes svp ? '
Sometimes you have to ask...

Kerouac, I am fascinated by the your information on the spread of nems to southern Vietnam because tourists expect them.

This is similar to chopsticks in Thai restaurants. It is my understanding that ethnic Thais [urban, perhaps, under the influence of aggressive Westernizing in the 19th century] do not use chopsticks but westerners expect them in our Asian restaurants, so they have them.

It may also be the fact that many Vietnamese and Thai restaurants in the US are operated by Chinese who may or may not have any connection to the culture that developed the food, though there are certainly plenty of overseas Chinese in both countries.

We get nems through the influence of Chinese "spring rolls". They are fatter and less herbal than cha gio, and of course, fried. We get less mint than basil in both.

I think I need to go to the 13th! And where can I find Cambodian?

Nice post Ackis.
I've been to Saigon Panthéon last year, it is in the 5th, rue Descartes (just on mouffetard).
Family owned, I loved the food.
In the 13th I went to Thai Papaya, on butte aux cailles.
It was still very ok - reserve via lafourchette because they give 30% without question.
Which means you are ripped off if you don't take the rebate !