In case anyone still cares about Delia Smith, I would concede that she’s maybe 20% right that French food is not as interesting as it used to be because most of the heart-stopping good stuff was more or less removed in favour of lighter fare.

I can’t really agree with her fully.

Gap years and 24-hour cooking channels exposed people to Sri Lankan curries, gochujang, Nashville fried chicken, ceviche and fish tacos.

A boeuf bourgignon pomme puree just does not get a look in like it used to do.

And isn't that a good thing?

And isn't the world just a little bit more delicious now?

So no, Delia, that's not why French food is 'ruined'.