Gastronomique!
IS THAT MATH CHEF?
Well, it is if you’re a chef! Any ‘how to’ details are always as intricate as math!
Actually, it’s a french word, from france (the other white meat). They say in France that english is French, badly spoken. Conversation? Spelled the same. Pronounced totally differently. Gastronomic? Gastronomique? Eeeek?
Gastronomique brings up two things for me:
First: Paul Bocuse. If you haven’t heard his name before, I just want to say that this is a man who has and continues to create incredible edibles. As I was tooling my way around France in the 90’s, having been to restaurants with chefs like Alain DuCasse and Joël (rhymes with Noel) Robuchon, I knew from friends there was one chefs’ food I should not miss. And that was Paul Bocuse. We pulled into Lyon France, having booked a room at his small Inn.
You know how I learned how to get into a three month wait restaurant in America?Wanting to go to the French Laundry yes? I really wanted to go and I wasn’t going to take no for an answer! Or wait three months! Do you know the trick?
NO CHEF! TELL US!
Well, you book a room at a local hotel in the small town of Yountville, and tell them in advance you would like to dine at the French Laundry during your stay. You book a week, to be sure. You ask EVERY day. Then, magically, hours before dinner, that three month wait disappears and you’re in!
So, when I heard Paul Bocuse had a small ‘Inn’ I thought OK. Let’s do a French Laundry deal! Surprise! Surprise! The three month wait disappeared. And we got into Paul Bocuse within days….
How does that tie into this article? It’s called Paul Bocuse Gastronomique! Or was at the time. You’ll have to do your homework online!
But I agree with friends who said, ‘don’t miss it’. And here’s what was so amazing about the experience. Every bite of every dish left me thinking: “So this is how it’s supposed to taste ~ This is how it’s supposed to look”! It was just amazing. And beautiful. From the plates to the presentation.
Beyond that, (for your trip that I would welcome the opportunity to come as your tour guide, but we’ll have to do Amalfi as well ~ lol), he’s got restaurants named North, East, West and South. And it’s North, East, West and South from Lyon. What countries sit North, East, West and South? Well, the south to them is Italy. And luck for me, Restaurant Sud (south) was in Lyon. Incredible food, with wonderful surprises. Did I tell you? Order Meatballs and penne and under the first layer is a second (you can’t see) with a white creamy sauce (bechamel). So, after you’ve had that burst of delicious tomato sauce, it turns to a white cheese sauce? Talk about fun! Really fun!
Let’s continue our trail on the Gastronomique.
Are you thinking you might want to know cooking terms and techniques? How to store, cook, recognize, purchase food, using techniques that are ‘still the last word on Béchamel and Bernaise’?
There are 3,500 recipes in this thick book that calls itself ‘The World’s Greatest Culinary Encyclopedia’ and has been completely revised and updated.
I only have a library copy for three weeks.
This book was done with the assistance of the Gastronomic Committee … Who is the President?
Joël Robuchon. France. And who did the recommendation on the inside back cover? Thomas Keller. French Laundry. It all ties together very nicely, n’est pas?
YES CHEF. YOU DO A GREAT JOB WITH THIS BLOGGING!
Thank you. I appreciate that. Seriously!
Reading this book, according to many is like a year at the best cooking school. The A to Z of EVEr Y(eeeee) THING! Like how to bone and stuff fish? How to make a mint sauce, how and when to use it? French cooking? Religious food? How to cook and present mussels or kidneys? How to cook food in paper? Irish stew? Or something simple like how to make your own mayo?
Geez. I wish my birthday was coming up so I could ask for a copy of this! lol
But, just like I did…. you can go to your local library. It’s a definite ‘read’ for summer!
Happy Eating,
Chef Marian