Homemade Food
I have had many fine meals, but one of the most memorable was enjoyed more than a decade ago at the tiny Hôtel Emma Calvet in Millau, France, where a wonderful woman cooked and served a simple meal for my wife and me. That night we were the only guests in the hotel, but we never felt any of the awkwardness that people sometimes feel when they are alone in a restaurant. Instead, we enjoyed every bite while over-hearing her and her family engaged in a lively discussion about the day's events in the kitchen. After our dinner, she proudly presented us with a tray of local cheeses, slowly explaining each one, hoping we would understand her French.
To me, the simple tenderness of this woman, her good food and her warm heart were worth as much as all the stars of any Michelin chef.
2 Comments:
I agree with you Ed. The subtle secrets handed down from generation to generation exceed new fangled creativity in so many cases.
I tend to get annoyed with chefs who claim to have "invented" something when in reality a concept or technique has been recontextualized.
I agree, If you ask most honest chefs they will tell you they cook to reclaim the flavors of their youth....that is certainly my motivation..well that...and I like to give to my guests. ;)
Post a Comment
<< Home