“All of a sudden the veal is in front of me and the smell of it is intoxicating. I could pick it up in my hands and bite right to the bone, like the wild animal I have become. But no. I look at it, study it. I analyze how it's been cooked, prod it with the tip of my knife, then make an incision: pink blood- some water, a bit of juice, nothing really- oozes out and blends with the brown sauce where Chinese artichokes drift past green beans so fine they look like chive stems, only firmer.” PresentationFrench CuisineVeal Book:Chez Moi: A Novel Source: Chez Moi: A Novel
“Fish fingers don't feature on my menu and I immediately hate myself for the arrogant way I put my menus together. What makes so-called serious food, dishes that are meant to be refined- cod loin in blackberry jus with wild mushrooms, millefeuilles of lamb and aubergines, torte of mascarpone with grapes and cognac- what makes them any more worthy of being served at Chez moi? I find my own elitism repulsive.” ElitistFrench Cuisine Book:Chez Moi: A Novel Source: Chez Moi: A Novel