
Above: Mushroom tarte at Pristine
People who do not accept the new, grow old very quickly.”
A Guide to Modern Cookery, Auguste Escoffier, 1907
We’re already old. We arrived at this stage in but the blink of an eye and certainly have no desire to accelerate the aging process. This is the excuse I offer for not sticking to French food in France.
My hero chefs are those unafraid to pluck ingredients and fuse ideas from many cultures. The evolutionary development of European cuisine as a whole has been speeding along ever since those first traders sailed eastward to discover an explosion of spices and westward to find revolutionary crops – such as tomatoes and cacao.
Continue reading “Postcard from Paris, France: Chefs blur borders”





