cigalechanta

someone once made me a melon soup that was wonderful. And a pepper soup made with creme fraiche at Upstairs at the pudding in Harvard Square.

and add, looking forward to working with someone with your talent, something along those lines.

The shop where I buy my cheese has a cellar for his cheese ripening. Formaggio here in Cambridge, Ma. My friends in France are surprised we have never been in a mcdo's or drink coke. my American friends are surprise we shop like the French. One place for bread, one for cheese and so on. Quality is of importance, I believe for health.

The chef is the cook who is in charge of a large kitchen.(staff)

these foods are not pure read the ingredients.

I am in boston/Cambridge area and everyone I know is a wine drinker. I add pastis in the summer to my drinking.

a meat loaf that i blended raisens and pine nuts and stuffed with two hard boiled eggs, when sliced, it looks delighful.

It is legal in Spain not again legal in France. There is a pastis available called absenthe but no wormwood is in it that is why it's sold. I got a hangover but no heavy headache. Just couldn't remember if I was arthur or martha..lol

My favorite chain restaurant is Crée in France, a seafood chain with attractive nautical decor and terraces and FRESH fare.

The article on him and this book in Saveur had some great pictures. What a hottie he was back in his young days. walking down the Champs-Elysées with other chefs, he in black turtleneck, cap and a cigerette dangling from those sexy lips. He looked better than any French movie star.(be still my heart)

We can all be food writers if we could all plagiarize legally. You are paid to be on the spot , or original. As I have seen on most forums, those who profess to know much are nothing but cut and paste posters.