Influences from other areas - How strong?
Posted 13 November 2005 - 11:06 PM
Welcome! Thank you for joining us. My question is, how much is this region being influenced by cooking (and dining) trends outside. I'm thinking particularly, although not exclusively, to the oft-mentioned culinarly hotspots to the west of the Pyrenees. Is the sort of experimentation going on in Spain carrying over to France? Should it?
Posted 14 November 2005 - 03:01 PM
As for Basque cuisine, I'm delighted that piment d'Espelette is finally available here as without it the old dishes just don't taste the same.
As for "hotspots," I steered away from them for this edition, having been "burned" (or perhaps I should say "suckered in") by a few SWF nouvelle recipes that I have since removed.