French food in St. Louis is never going to taste the same as in a bistro or boulangerie on the Rue Sainte-Anne in Paris. Much of the reason for that is due to the way the ingredients are made and rules and regulations about how restaurants cook their food.
I, for one, enjoy seeing the pics my friends post of what they are eating. They inspire me to try new flavors. Sometimes they even inspire whole trips.
David poured samples of olive oil into little cups and passed them around, the scent of the fresh EVOO transported me back to Italy as I inhaled it before sipping the golden-colored liquid.