My thoughts and experiences on food and wine and other things

Archive for the ‘Uncategorized’ Category

Fit Body, Strong Mind

In Uncategorized on February 14, 2016 at 23:02


Learning any new language , especially the one of fitness , with its complex and technical specs (dietary , workout programs, body functioning and methods getting the best out of it) does take understanding

In any case it is an ordeal that does bring along new horizon, new doors into this next journey we are about to embark on, with its thinking, attitude but by all mean ,more pain than in any other linguistic pugilism.




Our body is our temple and how and what we make of it is entirely up to us, we may as well cherish it (suggestive narrative)….

So, not to contradict nor question his holiness the Dalai Lama’s


quote :

“Man sacrifices his health in order to make money. Then he sacrifices money to recuperate his health”….


Are we not born in an evolving manner, In a way that makes us imperfect despite being so perfect?

In a way that allows for us to grow, learn, not without effort , but so for all in the search of it may be getting closer to its true perfection, if wishing so!?…


Loud thought…..


….Tearing or recruiting muscle fiber from our very own calf or scapular muscle so to strengthen our ability is all food for the soul , only a knob on a door that will be extending our life , as if by miracle , the fountain of life had been discovered


No laughing matter here


Our attachment to this new form of living , letting down all past “skills” such as gluttony (laughter) will provide lightness in the body but also in the mind



“Only 10% of our happiness comes from external circumstances”


It partly is about healthy eating , lifestyle , moderating all excess and removing purposeless ….and negatives   (other laughter)


This made it simple for me to conclude I no longer need expanding on the matter as I have here delivered the best old/newcomer item ever…


Forget square shaped watermelon, omit aged iceberg dragged across the seven seas so to find it bottled on your table once melted (tic-toc) , pass the thought that Kopi Luak has now become your best morning wakeup friend, truthfully!? Kona Hawai will take you to higher level of comfort anyway ….

Screen Shot 2016-02-14 at 22.21.06


Food for the thought:


Table talk isn’t about food

It is about a connection

Making up, not break up

It is about closing this next deal over a great supper

About sharing the wine , that special bottle that has aged in your cellar , the one you have kept with the most care for this special occasion

It is about life and the way we see and show we understood all about it


This goes without pretention but I am able saying with a certain assertiveness :


It is about us


C’est la Rentree

In Blablabla, Cutting Edge, Food, Travel, Uncategorized, Wine on October 23, 2012 at 00:27

“C’est la rentree” was started and planned to be “pressed” early September,

for some reason, it has never left my desktop but as a “work in construction”,

It has been  since , not neglected but rather left aside, brewing  or stewing slowly, thus until today’s “Eureka!”

Seeing this “Art Piece” on the shelves of one of our reliable stores , the one you would entrust with the health of your wallet , I knew I had hit the jackpot of all blogs , revering any unnacessible and palatable shenanigan.

If there was a top ten list of all rare and estrange items I have had on my own discovery “channel” this far , although I was kind of expecting it at some point in my life , this one would most definitely top it up.

Because , by respect for my other work sourced way past today’s event and already imprinted into this page, in straight line as per awaiting their turn  , I have decided entertaining you until the very bottom of this A4 draft , prior , at last , and revealing this “monster” of our ages (21st Century) before you…

Letting myself being carried by the nonetheless dramatic notes of “Cannon and Guigue for 3 Violins” , having had all summer gorging my nostrils with the warmth of the grapes harshly battered by the sunrays in the Bordeaux region , the taste of its beverage still rolling in my mouthful leaving its tannin opening to my sense before flowing down my throat now providing me with the refreshing sensation “enivrante”, leaving “Twitts” and “Like” buttons far from view, not denying their useful and entertaining use, but as we would all agree with, there is a time for everything…

I could now easily speak of something new, as for example of something named “An Yanshi’s” or the most expensive tea in the world.

It is produced from organic Panda fertilizer (dung).

Having reached sky high prices, this original tea has indeed created quiet a bit of a stir in the Szechuan county of China where it is being produced.

As tea’s are being considered , treated and venered as equaly as us French do respect our wines , having rare and delicate leafs/picks , “Milesime” and rarities , it is easy for one imagining how a cup of ancient beverage may alleviate one’s pocket.

–     The next chapter will have us all try , despite the wave of campaign against Palm Oil used in so many of our much loved childhood products, everyone of us wishing alternative may be found so to keep our “traditions” if I may call them so , alive  , what we may all remember as spread.

Guiding you through my thoughts and “knowledge” of this discovery about the finger “dipping, although never experienced, I am quiet surprised such idea has not seen our cupboards rather 30 years ago when WE  had (as children that is) all excuses/reason, deep cleaning the side of each and everyone pot of chocolate paste without even feeling guilty, just a touch naughty, forgetting it’s politically incorrect list of ingredients.

Nevertheless the idea probably leaves many of us with a glinch of a smile , getting the idea passing through their front head , for being caught looking at it twice

“Kase Stifte” is a set of three large “pencils” shaped pieces of parmesan, yes the cheese that is , each and everyone of them having its own individual colour/flavor. (Truffle,Chilly & Pesto)

“Cheesy” I realise but , can someone guess how to consume it……..that is right , pure genius is here seen in my view ……shaving its tip with the help of a pencil sharpener!?

As the winter season has knocked on our doors in a very harsh way that is , we may only praise the comfort found into one of the great and numerous warmer dishes of the season often found in a cup or bowl , smelling earthy and gorged with the addition of a smoked meat or even fish , waiting patiently for the spring to return so to try this appealing “Carrot Tartare” as per demonstrated.

Again another bright approach , making a vegetarian dish as elaborated in its “construction” and thought given , with the outmost certainty of an added extra flavor due to its originality….. I cannot wait not forcing myself to try…

Now, as we are approaching the closure of my “today’s exhuberating and fun sharing of thoughts and discovery” I am about posting a picture without any comment so to “accompagne”

Having refered to earlier in my introduction, I am still left perplex as to ways or what sort of thought , as they are currently numerous, I shall share with you….

I’d rather leave you to it while I slowly step backward, generously bowing as per a theatrical entrance, hereby exit as per an escape, polite , usually excited for taking every opportunity in practicing the craft of writing , hereby leaving me with a tiny bit of shame for what we may have come to….

Est-ce la fin ?

I Smell Ink

In Blablabla, Uncategorized on October 17, 2012 at 11:01

As writing nowadays is somehow different from the depository of ink its process was or use to be , it does still provide us with the slow building of the words so for the eye to read and discover gently its set up , the background , the scenario unveiling itself and therefore the story, telling slowly something that will please , perhaps makes one free his/her imagination , laugh or even cry , dream or revive past and present experiences , a moment in time as a deja-vu , as per magic.


We are by all means trying hard so to keep our thoughts to ourselves in an egoist and selfish way by fear of being judged beside of lacking being polite but also by apprehension of any “represailles”, and are all acting as per the river bed with the direction of its course all being dictated prior to even being a source.

By this stand , in a contradictory way that is , not making statement of what we all believe in , not getting our word out there , is to be seen as an acceptance of the wrong time perhaps endured , not taking good use of one’s misfortune would be missing all present chances .
Shields may be build around ourselves , words written so to express one’s desire or will.

In contrary absenteeism may be put into place and used so to protect ourselves , but would that be worth it , wouldn’t it be rather helpful taking the step , the matter into hands so for to tackle its issues , its wrongdoing and malfunctioning so to lift and elevate its original subject back to the level it fully deserve….!?

Many are still very hungry nowadays , feeding their offspring on a rationed bowl of rice per day , per week perhaps , all this right under our nose …

World Food Day is representing the date (16th October) the Food and Agriculture Organization of the United Nation was founded in 1945.
This date acting as a reminded yearly so to keep people aware of the world food related injustice and of its lack of progress in any form or shape (my most profound and sincere apologies for this bold statement) , nowadays statistic still demonstrating by ways of horrible numbers and comparisons , human being race towards hurting themselves/itself is very much still going on. . .

The main reason for having an entrance, a “punchline” of intensity , perhaps a tiny bit philosophical , from time to time out of focus , the reason for this to be found in a Blog that is food related, a page based on items of pleasure, new and exotic , erotic sometimes , is simply to remind us all that while we write , eat and enjoy much of what we all love doing (Chefs talk), that behind all these great discovered rare cocoa and almost non existent types of salt , amazing coffees and the most sought after GM free corn and organic & locally sourced vegetables, there is a story to tell, not only starting at the point of the ploughing and seeding of this amazing crop but also the experience that has been lived and experienced …. possibly by someone or a family that may or may not have had to sell her farm/land … eventually stopping a whole generation of tradition in the making of this family recipe qualified as“delightful” for numerous years , so to leave it all at the mercy of “giants”, but also of its consequences on our eating habits, demand and most of all making of (such as branding , trade marking …etc )

While other notes spring into mind , to confirm his/her love for a car “by the simplest example”, one may want to take it for a stroll….
A rapid drive in the city, checking it’s acceleration, braking , agility and perhaps also reliability, in not only speeding (30) but also slidding through traffic with the agility of an Eel so to see how this engineered creature would make its way through rocks and corals while duck diving rock bottom, making surface only rarely… one may want to hold on tight.

Equally , a kitchen has to be tested, felt and built around its chef, it has to be within “you”, right under your skin, one may (should) want it to be tidy and clean at all time , with all its members walking towards the same goal, making fresh and delicious food, keeping your clientele not only happy, but also in good health and shape, therefore , this including no place for filth, nor aggressive behavior

Much too often kitchens have had fingers pointed at them on the ground for the low ranking , “cow-boys” knives carrying “hooligans” (see “kitchen confidential, Anthony Bourdain’s 90’s classic”) using abusive language so to get their way , although thanks so much to nowadays higher standard and better food culture , things have changed, evolved, and although “primate” attitude towards their staff are still being seen on regular basis, a bunch of good natured peoples are being holding the reigns making certain things do not get lost spiralling out of control.

As per example too often seen in the form of insuficience in the cooking of a chicken or fish… lack of personality demonstrated into the food preparation process, and often pure laziness in the making , simply moving a chicken from its delivery box onto the roasting tray, with the exclusion of any form of preparation, clear lack of love that it most certainly well deserve, usually demonstrated by removing unwanted parts, cleaning and seasoning of the bird prior it is being placed into a hot oven would be the strict minimum a chef could provide this poultry as any form of thank you for this “offering”…

The most simplistic approach above described only relate one article to another  , demonstrating our lack of compassion for each other being the root of many of our todays issues we are being faced with . By Changing this , educating , promoting and finally , speaking , we will not only participate in the making but also become its stronghold , giving a voice to the ones whom have none.

“A miracle is what seems impossible but happens anyway”

This should keeps us going !

Not all so bad

In Blablabla, Food, Uncategorized on July 15, 2012 at 21:05

The constant averse having kept our good mood under a thick blanket , isolating us from the happy days of the spring then of the summer , as if any of us deserved it , lowering our crops , leaving us with apples surrounded with a thick skin as tough as leather , not allowing its juices filling with all of mother nature’s sugar normally exploring our buccal cavity at every crunch or bite and sliding along our fingers.

My fond memories of summer BBQ parties , late night running in the fields and the laughter of children enjoying to the full their long summer holiday seems to have vanished , at least this year….

I am grateful the rays are today piercing through the leafy neighborhood , bringing alive once again the parks that were for so long deserted .

I shall say “flooded”.

In contrary and as opposed to the month of January , I could then already hear debate about the necessity of the first frost of the year having gone through a month of November considered as Indian Summer , reaching peaks of 25c  somehow threatening our good balance , bringing a lack of assurance and fear for our already planned camping summer session and music festivals forcing checks upon our “anti-mud” equipment and reinforcing waterproofing of our minutes accommodations turning us into nightmare customers for all camping tools resellers bringing now questions on insurance and warranties on/or reliability and durability of their equipment for sale.

Wow there , lets not get carried away into what seems the way of life (thinking) of any major city’s member , although the drama above mentioned has of course some substantial ground for anyone in questioning and becoming appalled by the course of the last few months , nevertheless , we may be thankful not to be as depressed as these lines may appear to the first eye , only hiding a frustration , a deception , feeling having been let down by our normally warm months , one may only wish this to be converted , reversed to its original state ….. Summer God Damnit!

As we all are brushing shoulder within the corridors of the underground , at work or at an art gallery , it seems we all understand and are all guided by the importance of our gardens , the origin of the food we will soon find ourselves eating at the table  , and therefore following a path suitable for everyone.

This alone reassure me.

As a contradiction to this statement I suddenly remember this picture above I am unable in authenticating  its genuinity but finding myself forced in sharing with you , as if to prove myself wrong in the good deed of all individuals , therefore demonstrating exception…….. An exception I not only fully resent but that I rather like to see in this percentage….

A few items tickle my envies though , creativity is not dead , as per demonstrate these sheets of Nori , having been processed with laser cut technology , bringing all new designs to your sushi.

I kind of love it………

So do I when it comes to this plate design , studied so for encouraging children in eating their vegetables (a grown ups version shall be coming out soon)

This virtual shelving or LCD screens (closer to reality still) in a South Korean shop will allow one in selecting all articles necessary for his/her shopping , without the need of pushing any trolley as all registered items will be packed and kindly brought to your car once payment has been proceeded with.

No more messy aisle while stock rotating  , forcing clientele in slaloming amongst boxes of vegetables and wide empty crates of bottled water , as seen in our 24hours stores

How convenient …..

These sushi , or rather their “garniture” , will glow in the dark !

GloFish or patented genetically modified zebra fish have been “formulated” with the purpose of detecting pollution by selectively fluorescing in the presence of environmental toxins and may now be found as pet and in our plates

Nepal has seen climbers hanging hundreds of meters down the precipice jus for the collection of our well loved honey.

Someone “clever” must have certainly put a high price tag if ever to be found on our shelving.

A not so amusing report I read the other day while on the underground , making me grin for the lack of common sense normally seen in everyone of us , clearly missing in some…..

Almost so to finish on a sweet note, I have seen on too many occasion that a Milk chocolate version of Philadelphia had seen birth early in the year …

Here is the Uk version made with Cadbury of course , this said and having grown up in France , being surrounded by shelves of the Milka chocolate (very popular in Alsace) I’d love trying its counterpart version so to quality control the product , not that I am having doubts , I simply want more of this spread

Humble Pie (Randonnee Dimanche 24 Juin , Vosges du Nord)

In Blablabla, Uncategorized on June 13, 2012 at 12:14

Sparkling or Still , Red , Blue or Green…

In Blablabla, Food, Travel, Uncategorized on March 17, 2012 at 13:25

50 WordPress posts and still so much “blabbing” about to do , what a fab challenge/fun

The French definition of the word “enthousiasme” goes as follows:

enthousiasme (du grec ancien : ἐνθουσιασμός enthousiasmós) signifiait à l’origine inspiration ou possession par le souffle divin ou par la présence d’un dieu.

Would this explain not only the rushing adrenaline pumping in you when a brand new “Eureka” moment not only fills one side of your brain but also the sudden arrival of a heavy load, requesting almost immediately the support from one hand gently laying its palm against the side of ones face , supported by a strong elbow and allowing as if part of a generic , thoughts taking shape and place , helping finding not the right answers but the correct questioning (are you still with me?)

No divinity at my house this weekend but a load to talk about most certainly (grin) although I may just set the cover for two , ones never so shure.

Food and many other goodies have had their justice made on these pages before ,  items coming from all around the world , near and far away , all with their out most intriguing origin , source , fabrication and use.

Well , the use as we may know has mostly been around our mouthful and all kind of eating habits.

Drinks are part of any table setting , any type of beverage that is , whether made of water melted from imported Iceberg blocs , wines slowly ageing  in a secretly located 200 years old cellar , crushed grapes between bare toes or even squeezed fermented “Amarula” fruit producing its liqueur , making not only monkeys tipsy but also bringing us joy , another nature original not element but “product” , all needless to mention in need of honoring , talking about , in other words speaking out loud their respective mark of elevation amongst a world of “taken for granted” attitude

All kind of drinks are being found in the Alsace region (not “par hazard”as you may well know my origins by now)

Beer of all sorts and kind , mineral water , cordial , liqueur and eau de vie , wine …etc

Just to name a few: Schutz , Adelshoffen , Ancre , Fisher , Kronenbourg , Meteor , Gruber , CK Perle , Freysz , Prieur , Klotz , Tigre Bock , Colmar Pils , Mutzig , Nain d’Alsace for the beers.

Riesling , Klevner , Gewurtztraminer , Pinot noir …etc for the wines.

Carola , Soulzmatt , Celtique Springs… you have guessed these are mineral water

For some such as the Jouvence de Wattviller , a pedigree is often attached dating back the Roman times.

What’s not to talk about …

My love for simple dishes is as strong and dedicated as for any plate of food where a modernist touch will have been needed so for to create an elegant , light and up to trend and date dish , of course all origins are welcome , Alsace being my “anchor” , this dedication to my land is no chauvinism , in fact , this same love is spread and shared and experienced as per below one of London’s oldest Eel shop.

M. Manze pie ‘n’ mash in South London has been using the exact same recipe of pies and liquor since 1902

Why would anyone want to change or even lose traditions , values as such that are the essence of what any attachment is about , a certain amount of pride as per any recipe , ingredients and the love given to the dish at the time of its fabrication , all making it what it is at its final stage

… this is cooking

Bringing new , original and rare items is also a choice of mine , being put forward to search and experiment so for to allow my work development of some kind , so I will along the way , pick up original designs

or  fancy ideas , all that may well be of some kind of interest

Finding a logo on your toast for example may sound very … almost annoying  by the arrogance the idea is producing , by facts that no boundaries are hereby respected and forcing you consuming advertisement while eating breakfast or a plate of smoked salmon with freshly grated horseradish and caper berries and a turn of your favorite Szechuan pepper , but the good news is that a crack , an opening to new forms of art and ideas has now been opened.

Let’s free this imagination.

Reading back this page one may only get confused by the changes , passing from classic recipes used for the jellied eel or mash served at M.Manze pie shop to the above “toaster/scanner” that will leave your imprint as early engraved in your memory as the first smell of coffee of the morning , but all are well related and by reminding ourselves that passing from comfort to extravagant is a very easy task for some of us , we may only conclude/assume , this page is a not so extraordinary exercise ….. for an ordinary person.

From the north to the southern hemisphere….

In Uncategorized on August 23, 2011 at 10:36

September being the month for food festivals all over the Uk , whether it will be  “Feast of Dorset” , the repetitively famous “Taste Cumbria Food Festival” or the Brogdale Farms Cider Festival, I invite you to browse online via the numerous website available calendars of events on the subject.

Here are a few links for your interest:

and for those adept of the Taste of London , still travelling to some cities around Europe and willing to attend its equivalent in Milan , Amsterdam or Dublin please refer to the below so familiar link …

The summer season peak is looking towards the end with regards to summer fruits coming from the continent (if not already as looking now through my lounge wide window showing the interminable flow of rain falling on us on this day) as peaches,  nectarins and melon are showing their best fully mature and ripe flavours as if dressed for an occasion so to excuse themselves until next time.

Although Pears are now juicy and gorged with the sweetness of  a honey pot , apples falling from the tree announcing their readiness , demanding one thing that a little of short crust pastry to be placed under and over them as a blanket , a duvet telling us to start covering ourselves , reminder of the colder days to come.

Don’t we simply love the turn of the seasons , the changes in our eating  and taste as tomatoes and fennels will slowly leave place to cabbages and roots , parsnips and celeriac , game birds  and stews , I read you already looking for to finish your sauce with a drop of chocolate or cranberry jelly so to accompany the venison loin  gently roasting in the foam of the light butter , a crispy sliced beetroot placed delicately atop as per ornament with alongside freshly sautéed Spaetzle  .

Lets open our minds on the goodness simple dishes as such are to bring upon us , the sheer joy shared with our family usually expressed by Mmmmmm’s and Yuuuum’s.

As per one of our previous update , our still very new and what I may announce to be of a certain success, our Facebook page was created for the purpose and is to be used as a professional platform  , we are therefore welcoming any of you to bring along your knowledge , sharing with us all your deepest secret place or favorite food fair tucked into your area perhaps , or any original product you may have stumbled upon  that could wows us all or a new magazine that could be of any interest allowing us discovery  ….and so on

Until next time , I wish you happy cooking !

Hopla geiss ! Parcequ’il ne faut jamais renier ses origines :)

In Uncategorized on August 3, 2011 at 18:42
S’Lembàcher Blattel vous invite à faire la fête à Lembach et environs :
 – au Fleckenstein avec les Charbonniers
   – à Lembach pour les 70 ans de l’ASL section Football
     – au Pfaffenbronn avec les Portes Ouvertes des Agriculteurs
Semaine des Charbonniers du Fleckenstein (suite)
Vendredi 5 août à partir de 19 h
        Soirée Grill des Troubadours du Gimbelhof
        Poulets et jarrets cuits dans la braise
       Concert de l’Harmonie du Herrenstein
Samedi 6 août à partir de 20 h
        Concert Mélodia (accordéonistes)
Dimanche 7 août à partir de 6 h
        Ouverture de la meule
        Vente du charbon de bois à 11 h
70 ème anniversaire de l’Association Sportive de Lembach, section Football
Samedi 6 août à partir de 17 h
       Match de l’Entente Lembach – Wingen à 18 h
       Soirée “Open Air” sous chapiteau à partir de 20 h avec l’Orchestre “Valérys”
       Tartes flambées à partir de 17 h
Dimanche 7 août
      10 h : Célébration oecuménique sous chapiteau
      11 h : Apéritif – concert avec l’orchestre Happaranka
      12 h : Repas de midi
      14 h : Match Hunspach – Hochfelden
      16 h : Cérémonie officielle
      17 h : Match de gala entre le FC Steinseltz et l’US Oberlauterbach
“Un dimanche à la Ferme” au Pfaffenbronn
Dimanche 7 août à partir de 11 h
      Portes ouvertes des Fermes Werly, Trautmann et Walther
      Portes ouvertes du Moulin à huile Jaming
     Concours de labour cantonal
     Présentation de bois énergie : plaquettes et chaufferies
     Exposition de matériel de chauffage
     Promenades en calèches
     Steak- Frites – Salade à midi
     Tartes Flambées et animation musicale en soirée
Buvette, petite restauration aux 3 endroits
Animations entièrement gratuites – Entrée libre

Reach for the …. stars

In Uncategorized on August 3, 2011 at 18:13

As mentioned elsewhere , I have the not so “deplaisant” task of introducing you to our next competition “The Escoffier Challenge 2011” . This competition has seen the day and was and still is organised so for to promote the industry , our industry , offering to professionals and students a chance of striving and challenging themselves , gaining very useful tools , equipping one with serious knowledge , organisation and confidence , very often neglected beside the winning prizes.

Of course a beautiful trophy , diploma or medal along with a seriously merited added experience to one Curriculum is not to be neglected . Nevertheless , let the cooking do the talking.

I may only wish the very best of luck to all participants.

My Love , whether for Traditional or Upcoming but None Without the Other

In Blablabla, Cutting Edge, Food, Travel, Uncategorized on July 20, 2011 at 09:41

Have you ever found yourself walking through the lemon groves of Menton or scrolling between the perfect lines of Jasmine covering the mounts and hills of Grasse, all taken great care of so for their precious essence to be extracted as if by miracle to provide tiny amount of the well sought after basis of many great perfumers favored ingredients belonging to a long family of nose specialists , ending being adoringly placed onto ones thin long and delicate neck or in a more mechanical way, being sprayed in micro particles as if to change ones identity making her not only the most desirable perfume carrier beside being ravishing , but by also spreading its joy , sharing its richness and deepest secret to anyone lucky and coming close enough so to have a taste of its aroma.

As juicy peaches, watermelon gorged with the summer sweetness , plump apricots , green and velvety fresh almonds shells protecting the delicate milky nut that will with the right amount of time and attended care and process become the thin toasted slices or nibbed kernels found sprinkled over our Paris-Brest so to give crunch to the creamy praline “Diplomate” are all on display on our kitchens table as if they were an “offrande” to the gods, an enjoyment of the rich summer season we must certainly all celebrate with trumpets and tambourines with feasts around Barbecues all with a good chance of ending with dripping Ice-Cream cones , crisp and delicate , crumbling under the bite, because there is no time given for soaking the waffle , there is only one summer per calendar year.

I want Acacia flowers dipped in fluffy batter before being fried, covered with a cloud of icing sugar so for to give it the largest bite that only a certain joy may provide me with , which is in its turn only felt and generously given by the soft smell of sweetness

I want to walk through the early markets found along the coasts , eyes wide shut being able to describe my whereabouts just by its odora , nectarines to my right , morning baked fougasse to my left and coming rapidly to my senses are the fresh goat milk faisselles still hanging in their basket , they are coming fast running towards me , I see and imagine them spread on a slice of crisp bread still warm from the baking stone or covered with a spoon of lavender honey , the lot being sprinkled with shredded “tartuffon”

What does really matters in our life? It is to serve alongside and in harmony with ourselves, our colleagues ,our families…..our elders…. We all have the opportunity of doing what is right , it is our choice and if taken it is a great path to follow, although it is not a gift everyone has. Cutting corners is like messing around with a recipe , dropping down on the cooking time, reducing its ingredients list so to reduce its cost and therefore , often by altering its final result.

People are the same, you take their juice away, what drives them , reduce them to fabricate, robotise them , automate them, and the result will be obvious, not only on our plates but also the service provided will be affected to the point that all love found prior to the crisis will have vanished , like evaporated into thin air no essence recuperator may catch its gist, not even a glimpse.

Good old recipes are the key to success while new waves of cooking methods are flooding our tables bringing along flavors and techniques never thought before, nor sampled nor tasted.

But , Is the result as often as we would want it to be such a victory on cooking? Are these methods the cooking of tomorrow?

Love is not to be found in kitchens as much but is more to be written about and read in cookery blogs  and other social media platforms, that said , nevertheless  it is spreading its wings more than anything else. Not that it is easier but it is a way of expression so natural , something that affects us all so closely as our memories always enclose a special moment where for example the Christmas cookies or the easter Flan” in the shape of a lamb (loudly announcing spring) are being reminded in our long list of lost memories.

It is those traditions that makes us what we are, what we believe in and more than anything else who we are!

For me it has always been doing good and the road that taking these methods  has incurred me has not always been smooth and easy nor without mistakes nor without falling  from time to time, but going back up and bouncing has always helped me understanding this to be the only solution , the perpetual movement of positiveness like good vs evil, light vs darkness.

Negativity is to life what a virus is to flesh, what tyranny is to the people.

Food and culture has indeed helped us getting closer, spreading and sharing our thoughts also have helped understanding each other, creating, building and making use of one another skills, ingredients and recipes sometimes perhaps sacred.

It seems we are far from having seen it all, is that a bad thing? Bring it on I say to that, we may only make our judgment then. This comment is according to human being creativity’s bringing us edgy and various products on daily basis like the “bacon toothpaste”  mentioned earlier or the boomerang wok….created so we just have to seat down and relax instead of collecting baby corn and sprouts from our kitchen floor.

Thanks to our geniuses working overnight, sipping pops from plastic straws , elbow on their computer station , munching on a high energy chocolate bar , but from whom an ingenious idea will always sprout  and affect us.

There is one inconvenient though, classical thoughts are being lost on the way …….?Not so fast . one may say as to my great pleasure I have a few months back discovered like many of us that Grant Achatz from Alinea , Chicago in the Us is reviving the great spirit, having first hunted down a Duck Press so to now orchestrate the Paris 1906 Dinners with all classical dishes from our master Georges August Escoffier.

What a joy, an example for the so many youngsters in our industry who are blinded by the Extremely Modern approach so many kitchen have now adopted as per their daily routines, dropping all foundations and basics skills any good chef would need in his tool box now taken for granted.

Foam of this , emulsion of that , liquid nitrogen clouds elevating most dishes as if  compulsory ingredient to any recipe …..etc

I then ask : Where are the long and slowly bubbling away stock with their reductions of port and paysanne of carrots and shallots with crushed peppercorn ,where is the beautifully crafted bouquet garni usually found alongside, where are the crushed crayfish carcasses roasting , being flambéed with that splash of cognac known for making the difference , I ask ?……instead, hand blenders and siphon are being the tools replacing our “old school” favourite items, “etamine” and “saucieres” and our delicious accompaniments are now emulsions and dried freeze yoghurt and jellied fruit juices. Fresh and lovely flavour though….but often , when not done properly , are to be discovered with a structure or aftertaste leaving us questioning the origin or freshness of what is to be found in our plate providing us instantly with the conclusion that it is at heavy cost to the industry.  But worth it!  I am now saying so as contradictory as it may sound to your ear but as this exercise may only pushes us to question ourselves and therefore always re-elevating basic knowledges left by our ancestors founding our today industry , society , we may want only to improve and seek its perfection.

I am surely not the only one saying  “Merci Mr Achatz”  as my thoughts are so definitely genuine that I have now the sudden feeling I have finally met my God….well, one of them.

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