[cape chef]

http://www.nytimes.com/2002/08/28/dining/28BIST.html

http://www.nytimes.com/2002/08/28/dining/28REST.html

http://www.nytimes.com/2002/08/28/dining/28ARTH.html


Enjoy

[chrose]

Jean-Pierre Xiradakis

Now that's what I like personally! You can keep what-his-face from Spain (nothing personal) But this is the kind of cooking that first intrigued me in my formative culinary years. I always said that my ultimate food fantasy would be to eat my way across France. I might not get past La Tupina! I have always been enthralled with Southwestern France cuisine, possibly the unhealthiest of them all but give me that and Alscace and I'm a happy camper.
Thanks CC, reading that was almost like dessert. I feel sated now. I can go back to work.

[Mezzaluna]

Wow, CC, thanks for those. Now excuse me while I go wipe the drool off my chin....

[shroomgirl]

Reads like my kinda food.
Thanks!!!

[cape chef]

Kyle,

I couldn't agree with you more.

Xiradakis is a genious for his simplicity,but don't be fooled. The ability to cook the way he doe's takes years of experience and a infinite understanding of the ingredients afforded you.

I mean I can picture those pototes sizzling in the duck fat, and the wine colored beef hanging and the magret being roasted.

Think of those smells!!! this is why we love to cook..it's all in the senses. Walking in the front door and seeing Jean fire roasting his native poulard with only garden herbs and soft seasonings is a gift.

Remeber those times you open your oven at home to check your herb laden pork roast..the aroma wafting up to your nose, the sage,sweet garlic and rosemary blending in simple harmony. Hmm

This is cooking, it's all about respect isn't it.