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Serendipity in the fridge

I’ve always thought of “local cuisine” as a kind of gastronomic form of serendipity. Why insist on finding fresh galangal in Sweden and smoked venison in Thailand? There’s an element of wisdom in the approach of a generation of chefs who are rediscovering maple syrup in Vermont, in Trapani, reinventing the historic custom of drying octopus,...

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Jan 10, 2010 | Categories: Experiences | Tags: art, chef, cook, cuisine, dish, food, freeganism, fridge, gastrono, gastronomy, kitchen, menu, recipe, roberta corradin, serendipity | Leave A Comment »

Mathieu Viannay

Magazine -> #18 Food for the mind

Mathieu Viannay offers creative, refined food that is always in season, so the menu changes from time to time. In this temple of creativity, the restaurant’s decidedly modern décor reflects the original cooking (traditional interior with bare stone and furnished in a contemporary style). An up and coming eaterie with prices that are still afford...

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Jan 10, 2010 | Categories: Authors | Tags: cook, food chef, lyon, mathieu viannay, restaurant | Leave A Comment »

Flavoursome blunders

Magazine -> #26 Re-Evaluate The Error

Several years ago, before cordless phones were a standard household appliance, I was busy cooking a starter – crunchy lentils salad with shrimps – when the phone suddenly rang. The caller turned out to be someone with whom I’d had a misunderstanding. It was important and urgent that the matter be ironed out, and I didn’t think it advisable ...

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Jan 02, 2010 | Categories: Experiences | Tags: call, cook, cooking, dish, error, flop, kitchen, lentils, mistake, phone, recipe, restaurant | Leave A Comment »