Considering that many American chefs are French trained, it's really silly to say that France offers something that the States don't. Besides, comparing Paris to, say, Youngstown, Ohio, doesn't work. Compare Paris to New York or Chicago, and it's competitive. For variety of expertise, I suspect the American cities would win.

Besides, in reality, the States are famous for haute cuisine. We have some of the most inventive and radical chefs in the world, in part because we they aren't bound by a long-standing food culture like France has.