So what's for dinner?
I love to cook! That passion has grown stronger with my time in France, particularly with my friend Lydie Marshall, long time resident of Nyons and author of several cookbooks. Lydie is French, but she ran a cooking school in Greenwich Village for about 40 years. More about that later.
French cooking is great, but the most important idea in understanding why is FRESHNESS.
The French demand it … they respect local producers. In French restaurants, do not expect a vegetable that is ‘out of season’.
The same is true of meats. The French do not just buy lamb. they buy Sisteron lamb, Bresse chicken, Charolais beef … the identity of the product is important.