My roots are classical French, but that is a spring board to so many other things in that the techniques are applicable in just about every other cuisine. I would have to say my specialty would be cuisine "bon femme" with an emphasis on sauce. Or in other words, good home cooking! I prefer unpretentious food that is prepared well no matter what the culture. I really like informal country style bistros - duck confit, rustic pate's, braised secondary cuts of meat, any kind of potato, macaroni and cheese, crusty bread and plugra, tart tatin with vanilla bean ice cream,a glass of Rhone wine. Good friends, good food, truely God's good gift.