What Great French Chefs Eat

Spent a few hours at Brooklyn Kitchen yesterday, while Eric Ripert, Jean-Georges Vongerichten and David Bouley reminisced about restaurants past and peered into the future of food. They all had wonderful stories about the chefs they’ve worked with and the kitchens they’ve been in.

Bouley fed me that amazing sea urchin/caviar/dashi creation – a dish I’ll be dreaming about. The roe was suspended in a barely-jelled broth that seemed held together by little more than a wish. It was as lovely as a Florentine paperweight, and for one crazy moment I felt as if I was inside the terrine, wandering around in a wonderful new world. The flavors pushed each other forward, and if you concentrated, each bite provided a different experience.

Meanwhile, what were the chefs eating? Robust and juicy sausages, lemony kale salad and fat chunks of hearty bread. And what did they drink? Cans of beer.

« A David Bouley creation | Main | Pig getting ready for the spit »

Leave a comment

The comments to this entry are closed.

jai: August Escoffier used to sit down to a plate of boiled vegetables.

Funny that, people who cook some of the most fancy food in the world eat like peasants. Which, in my book, is the best way to eat. Fancy is occasion food, sausages and beer are great daily sustenance.

I'm definitely jealous. I adore sea urchin. Not to mention the company you were in.

Just like regular guys!

About this journal
Where am I eating? What's for dinner tonight? And what books have I been reading? For a look at what's going on in my life lately, take a look at this journal, which I try to update on a regular basis.