My nominations: (a) Espresso-in a typical American attempt to give you more for your money, most USA restaurants run 2-3 times as much water through the same amount of grounds, giving you a very bitter drink with no crema. (b) Bouillabaisse/fish soup-the real French stuff is an acquired taste and definitely not for the American palate (it is usually grainy [ground fish bones] and tastes strongly of fish); USA restaurants serve all sorts of differing tasting thin and weak stuff, none authentic. I remember when one French restaurant in Atlanta, which was actually run by recently arrived French people, served the real stuff, and tired of getting complaints, finally wound up telling most Americans who tried to order it: "You won't like it; only French people like it." (c) Risotto-a subtle and delicate dish in Northern Italy-USA restaurants serve gross, overly complicated, gummy and cheesy stuff. (d) French white wines-this will be controversial, but I swear that they sweeten up those that are exported here to appeal to the American (sweet tooth) palate and to be more comparable to California chardonnay, which is mostly quite sweet; Sancerre is tart and dry there; not here. Vouvray is medium dry there; dead sweet here.