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From the first century to our time, what would later come to be French Cuisine gained considerable advances with the cuisine and know-how of the Romans. Rich Romans usually dined in a reclining position. They ate dishes that were unknown in Gaule and cooked recipes by one of the first famous chefs : Apicius. The dishes included such things as snails, oysters, dormouse, swan, violet jam, etc… Le Mesturet Almanac
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Mesturet Anecdotes: A short history of Cooking
Article publié par Pascal Brot, chef de cuisine le 06/07/2011 à 13:45
Catégories : Mesturet Anecdotes
Tags : a short history of cooking
From the first century to our time, what would later come to be French Cuisine gained considerable advances with the cuisine and know-how of the Romans. Rich Romans usually dined in a reclining position. They ate dishes that were unknown in Gaule and cooked recipes by one of the first famous chefs : Apicius. The dishes included such things as snails, oysters, dormouse, swan, violet jam, etc… The Mesturet Novel : A Life of passions
Article publié par Le Mesturet le 15/06/2011 à 18:09
Catégories : The Mesturet Novel
Tags : The Mesturet Novel
Chapter One, part 3: the Awakening of the Senses
Pierre said it as if he'd said "I'm going to go get some bread". He'd put no effort into the words. His mother and father looked at him as if to say "He isn't ill, I hope?" His grandmother peered at him with a mischievous smile that said "I understand". Mesturet Anecdotes: A short history of Cooking
Article publié par Pascal Brot, chef de cuisine le 09/06/2011 à 14:34
Catégories : Mesturet Anecdotes
Tags : Mesturet anecdotes, the history of cooking
We are going to attempt, over the next few weeks, to trace the roots of French cuisine -- one of the most reputed in the world. Our cuisine began in... Tips from the Chef: the salads of summer
Article publié par Pascal Brot, chef de cuisine le 08/06/2011 à 17:54
Catégories : Tips from the Chef
Tags : Tips from the Chef, salads of summer
This week, we will talk about the little things that can be done to give a summery feel to produce. Summer is the time of big salads, barbecues and sweet-smelling fruit with pits. Our thoughts
Article publié par Le Mesturet le 25/05/2011 à 13:55
Catégories : Our Thought Of the Day
Tags : Our thoughts
We went to a wedding; it's so beautiful: lovely ceremony, magnificent party -- we have to stop getting divorced so easily!
Quotation of the day
Article publié par Le Mesturet le 25/05/2011 à 13:54
Catégories : Quotation of the day
Tags : quotation of the day
Marriage, from the moment that it's concluded and sealed, is something to do, not something done.
Emile-Auguste Chartier, dit Alain
One word from the Devil's Dictionary
Article publié par Le Mesturet le 25/05/2011 à 13:53
Catégories : The Devil's Dictionary
Tags : devil's dictionary
MARRIAGE, n.
The state or condition of a community consisting of a master, a mistress and two slaves, making in all, two.
Ambrose Bierce, 1911
The Mesturet Novel : A Life of passions
Article publié par Le Mesturet le 21/05/2011 à 14:21
Catégories : The Mesturet Novel
Tags : The Mesturet Novel
Chapter One / part 2: The Awakening of the Senses
Of course he has to make a decision, but the path to take isn’t obvious to him… not at all. Making up his mind about the future isn’t the most important thing. Besides, he feels good at home, he’d like everything to stay the way it is. His mother would like to keep him too, her last, her final little one. “Her little darling” his four older sisters called him. Four girls before she had the boy she wanted so much. Each time it was a girl. She’d told her husband: Chef's recipes: Southern French Vegetable Fondue
Article publié par Pascal Brot, chef de cuisine le 21/05/2011 à 12:17
Catégories : Chef's Recipes
Tags : recipes, Southern French Vegetable Fondue
Vegetables from the south are now coming into season, so it’s time to feast on a variation of the traditional ratatouille: Tips from the Chef: How to choose a good melon
Article publié par Pascal Brot, chef de cuisine le 21/05/2011 à 11:20
Catégories : Tips from the Chef
Tags : Tips from the Chef, melon
We are slowly easing into the season of one of the most aromatic and delicate fruits – the melon. The dilemma of choosing the right melon is going to start in the markets because, as they say, you don’t know it’s good until it’s cut open but you buy it whole. 