Medellitin

I am sorry for folks who are new to the blog, expecting me to be all sous-vide this and sous-vide that.  I promise I will get back to you with your regularly scheduled broadcasting.  But in the interim, I need to continue to write about the trip to France.  Paris was amazing, and there were many delicious meals.  Summing them up quickly: Bistro Paul Bert, Comptoir Du Relais, Chateaubriand, L'Atalier du Joel Robuchon, and the wedding I was fortunate enough to be able to attend.  I am pretty sure those five meals accounted for about 30 individual plates of food, if not more.  All of them awesome, special and deserving more detail than you are going to get. Day 1 Route After the aforementioned wedding, we rented a car with the plan of driving around France looking for adventure and cheese and wine.  We left Paris and headed for the number one place I wanted to go to.  Epoisses.  The actual town where the cheese is made. The first time I ...

If you are serious about cooking or even if you are like me and failed out of cooking school, France is pretty much the motherland of cuisine.  Many of the foundations of professional cooking from sauces to restaurant structure have solid origins in French culture.   Try to have a serious conversation about cooking without using a French word.  I dare you. View From A Cafe My trip to France was revelatory on many levels.  Like a first time acid trip forever destroying your seemingly sufficient world-view, replacing it with a gigantic, important, awe-inspiring, utterly confusion nest of unanswered questions.  This amazing experience was broken up into two discrete parts: A week in Paris that culminated at a wedding, followed by a week of driving around and exploring the French countryside. Paris smelled of piss and baguettes.  Architecturally beautiful, with parks and fountains.  The people were cosmopolitan cold... bordering on rude. ...