Big news! I received this image this morning and it seems spring has finally sprung in Buffalo, New York after a very long, cold winter. Au revoir for now, I must get back to the kitchen. G- Photo courtesy of Michele L. Moses, Chef Grenouille’s Creative Consultant.
Reine and Guy Sammut’s Auberge La Fenière is a wonderful place to stay in the South of France. It also offers two exceptional dining options. The Bistrot La Cour De Ferme, a casual dining experience that frequently combines great food with absolutely fabulous musical entertainment. If you are lucky the featured band will be HBUS, […]
À bientôt [ä-byaⁿ-tō] English translation See you soon! As of September 1st I will be in the South of France for my yearly vacation and I will be returning October 1st. I will be staying L’Auberge La Feniere, and if I am looking I will be able to catch Guy Sammut and his band, Has […]
Chocolat [ʃɔkɔla] English translation: chocolate Chocolate is the perfect dessert, need I say more? RICHART understands chocolate making and the history of chocolate. RICHART chocolat is delightfully delicious and artfully handmade in Paris, France. Do not be discouraged, it is available mailorder and for those of you living in New York City, a selection of their permanent and seasonal collections, […]
Chalumeau [ʃalymo] English translation: Blowtorch A Blowtorch is a general purpose tool used to diffuse a flame to apply heat upon an object. It is often used for repairs to a vehicle or structure. However, Chef Plombé, the lovable personal chef to the President of France in my second book “Deux Pastis s’il Vous Plait!” is found wielding […]
sans gluten [ sɑ̃ ˈɡluːtən ] English translation: gluten-free My very good friend and Creative Consultant, Michele, discovered she was gluten intolerant about six years ago. She discovered this a week before a planned trip to Paris, but was so relieved to discover the root of her digestive problems that she did not miss the […]
The following is an excerpt from my first book, But, what if it doesn’t rain? This is a conversation between my maitre d, Pierre and the famous restaurant critic, Mimi LaRue as shown in the ilustration above. “Pierre, please, I’d like to see Chef Grenouille, I hope he is able.” Grenouille, for a moment, thought […]
apéritif [a-pEr-i-teef]An alcoholic drink served before a meal to stimulate the appetite.You should definitely make a habit of starting your meal with the house apéritif while dining in France, this will open your eyes and your taste buds to some very creative mixtures and good conversation with the host. When you visit Chez Grenouille, my restaurant in Paris, be prepared to enjoy […]
crème brûlée [krem broo-ley] English translation burnt cream The literal translation must not be taken to heart when preparing crème brûlée, this dessert is magnificent when torched to a perfect color and consistency, not burnt! The image above is a scene from my second book, “Deux Pastis S’il Vous Plait” where Chef Plombé is attempting to perfect […]
le- goûter [luh goo-TAY] English translation snack A snack is a light meal, food eaten between regular meals. We never thought we would become addicted to a snack, with that said; we are addicted to a snack before dinner every evening. It has turned into a time to unwind and engage in conversation, trying desperately not to talk […]