Chef Simon, incredible site

[cape chef]

Friends,

While doing some research for my regional French class I found this site.
I translated it from google, it still reads a bit funny, but you will not be able to stop reading this site.

So much wonderful information, and some really unusual techniques.
Tell me what you think.

http://translate.google.com/translat...D%26ie%3DUTF-8

[Nicko]

That is a great site, I love the step by step photo demos.

[Mezzaluna]

The English translation is HYSTERICALLY FUNNY!!!!! Google translates "jambon cru" (raw ham) as "believed ham". ('Cru' is the past participle of "croire", n'est pas? I'm pretty sure that verb means "to know or believe".)

The site itself, with its excellent photos, is wonderful. It's just the translation is on par with this site.

[cape chef]

I spent the day in correspondence with chef Simon "Bertrand" he is a teacher now in Lille in Northern France.
We exchanged our curriculum's and are going to work on a project together to have our students communicate with each other and hopefully do a reverse paper on each others chefs. I:E my students do a paper of Point, and theres on Keller (as an example) then we will exchange there papers, study them and critique them.Could be very cool. Thank god my French is decent enough to understand his site.

[chefboy2160]

Way cool cape chef. Sounds like you are having fun my friend! Please keep us posted on projects worked together with chef Simon "Betrand". I wish I could be a student of yours as you just give off the air of realy loving what you do and sharing it with others. The master who is always learning is what I see in you my friend.May your students enjoy and understand the way you set before them.Peace, Doug....................

[Anneke]

I'm so glad you brought him up again! I think I mentioned his site once but since it was in French there wasn't too much interest. I go to his site regularly. He and his wife are very dedicated to this site and their contributions are impressive to say the least.

Most fascinating of all is Bertrand's correspondance with Hervé This, one of the pioneers of molecular gastronomy. Together they are strong supporters of education of the science behind cooking and the demystification of common practices. All this with lots of good humour at that!

CC, I'm very happy that your students will be exposed to the richness of this resource. Let me know if you need anything in French; I'll be happy to help proof-reading, translating, whatever.

[cape chef]

Anneke,

Don't you just love the Vinegar egg!

Thanks for your offer, I will be sure to take you up on it when the time presents itself.

Like you said, he adds some great humor to his work which makes the site that much more appealing.

[cape chef]

http://translate.google.com/translat...D%26ie%3DUTF-8

Here Chef Simon Interviews Pierre Gagnaire, one of the greatest chefs of the past thirty years.

[phoebe]

The site really is superb. Thanks CC! And your project sounds wonderful.
I must admit, though, I'm a bit distracted by the howlers in the translations. My favorite thus far is "TECHNIQUES APPLIQUEES WITH THE JOKES AND THE FOIE GRAS." Google (and the British link) both took the French "farces" to be English, I guess

[cape chef]

The translation is a bit off, but in general if you have a little knowledge of the language and French cuisine you can work your way through it.

I'm waiting to hear back about the exchange of work between students, this could be a fun experience for the students as well as Chef Simon and myself.

Check out his interviews and his molecular gastronomy pages, very interesting reading.

[cape chef]

Anneke,

If you have time, could you read this article and kind of sum it up for us?
http://translate.google.com/translat...D%26ie%3DUTF-8

I notice every time I copy and paste an item from the site it automatically brings you to the main page. If you scroll down to media/press you can open the article I'm referring to

TIA
CC

[chefboy2160]

I am getting a kick out of the translation. I spent an hour this morning browsing this site and it is so full of great knowledge that I know a lot more of my time will be spent lurking about there.Doug...........

[Anneke]

Originally Posted by cape chef

Anneke,

If you have time, could you read this article and kind of sum it up for us?
http://translate.google.com/translat...D%26ie%3DUTF-8

I notice every time I copy and paste an item from the site it automatically brings you to the main page. If you scroll down to media/press you can open the article I'm referring to

TIA
CC

No problem CC

[Anneke]

Michel Roux: Red-Headed Michel


Good one...

[chrose]

Brad,
Great site! Also best of luck with your trading of assignments. I like the idea of trading papers on Point vs Keller etc. there are a lot of possibilities and it sounds like fun as well.

A quick translator program that can be used is www.world.altavista.com
As an example I did this: in French

On cuit au four et à couvert à four modéré
(160/180°C) pendant deux heures
On remarque la coloration de surface obtenue
sans enlever le couvercle, pourtant on remarque
une abondance de liquide dans la cocotte.
On obtient cette magie simplement en
augmentant la température quelques minutes en
fin de cuisson pour obtenir cette superbe réaction
de Maillard.

The translation according to the site is

One cooks with the furnace and with cover with moderate furnace (160/180°C) during two hours One notices the colouring of surface obtained without removing the lid, however one notices an abundance of liquid in the casserole. One obtains this magic simply by increasing the temperature a few minutes at the end of the cooking to obtain this superb reaction of Maillard.