ChefAnnette

I am researching the origins and the recipes for a French menu from 1906. After the salad course, there is a course titled "Temple du Bonheur". Does anyone know what that might be, or what it may reference?

Like good cooking, good food writing requires a lot of love for the words (the food), as well as for the consumer (the reader)... you must want to bring pleasure. Take your reader on a sensual journey, not a trip through your personal thesaurus of food-related adjectives. That's my 2-cents... hoping I learn to take my own advice!

I've enjoyed dinner at Allegretti several times but have not been in for lunch yet. The food has always been well-executed and very tasty. I was in recently for the new summer prix fixe menu (black squid ink tagliolini with uni, monk fish with baby fennel and creme brulee), I don't know how often that menu changes but each dish was fantastic - generous portions and so delicious! I wish Alain Allegretti great success and many days and nights of a full dining room... glad to hear Batali is feeling the love too!

Here's one example where Christeta Comerford, the White House chef (who is Filipino) says: http://www9.gmanews.tv/story/43553/White-H...San-Miguel-beer She's Italian-American, as far as I know. ← Correct, I'm Italian-American. Just a big fan of Filipino foods ever since the first time my brother-in-law Benjie cooked for me. He's from Cebu.