I’ve heard a renowned French cook say recently that it was much harder to prepare high-class dishes only with vegetables. I thought he actually wanted to say: any high price for vegetarian food was justified. The three star chefs of Paris put price tags on carrot or celery salads nowadays that are nothing but shocking.… [Read more…]
October 12, 2010
…make a beautiful dish when treated with respect and care. Be humble! These mushrooms are a precious gift, they need your full attention. In your cookbooks you’ll find many highly contradictory recommendations on how to cook them. I’d say, frankly, that most recipes have got it wrong. To me, there’s only one question when it… [Read more…]
October 3, 2010
…is called Normandy, rich beyond belief: In front of you – the salty sea full of fish and mussels, crab and oysters. In your back – le bocage, fat meadows populated by outstanding cattle, lined with apple and plum trees and farm houses dating back to ancient times that stand along rivers where cream and… [Read more…]
September 4, 2010
…when it comes to avoiding calories. That’s quite boring and not a good argument to eat them, I agree. But I like their taste, too, as long as they’re prepared properly. How to do it? It’s pretty easy: you add as much salt to the boiling water as you can afford. The water really has… [Read more…]
January 8, 2011
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