I am with Astorg last night, treated to a cooking lesson by Alain Ducasse at his culinary master home, Le Parc, in the 16th arrondisment. Ducasse the first chef to have a Michelin three-star restaurant
in three cities : Paris, London and New York . His restaurant at the Dorchestor the ultimate power play, if you can get a reservation , and willing to pay a couple hundred quid for a meal. We separate into groups with our razor sharpened blades and slice onions, peel and gut crustaceans, chop onions and prepare a boulibase; the other group responsible for the meats and sauces. We dine on our making with excellent wines, coffees and petit four.
This is
my second three-Michelin stars with Astorg in the last ten months : the other being the wonderful
"Le Petie Nice" by Gerald Passedat. How delicatessen.
"The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit."
--Julia Child
