Word: bleu
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...London is the dream of any true gourmet. Ambassador Jean Chauvel's chef is one of the world's great cooks. A tiny (5 ft.) Tonkinese, Bui Van Han, 50, has presided over the Chauvel kitchen for 22 years, is a graduate of Paris' famed Cordon Bleu school, a master of haute cuisine. In the posts where he has cooked for the Chauvels-Paris, Bern, New York -the mere memory of his Pauppiette de Sole à la Richelieu or Cotelettes de Pigeone à l'Espagnole is enough to make taste buds quiver and eyes grow moist...
...interests range far beyond science and business. His love for popular music led him to found the Fairchild Recording Equipment Corp., a high-quality manufacturer of sound reproduction products. His enthusiasms include architecture (he helped design his own house), cooking (he studied at Paris' Cordon Bleu cooking school), jazz (he plays a competent hot piano), dancing, philosophy, tennis and-since he is one of Manhattan's most eligible bachelors-beautiful women. Almost anything can touch off a new interest: irritated one day at the way his matches blew out in the wind while he tried to light...
This long-experienced camp cook would like to know the Dulles' magic secret of producing Cordon Bleu menus in such "Thoreau-going" surroundings. A six-course dinner to please the most discriminating gourmet bubbles away on the old-fashioned stove in the time it takes me to open a can of pork and beans. If F. & J. can clean up the mess afterward-unaided by plumbing or electricity-the mess of the Middle East is in safe and efficient hands...
Milwaukee-born Actor Alfred Lunt, 64, proud holder of a diploma from Paris' Cordon Bleu cooking school, discussed his newly acquired souffle secrets with the New York Times: "Egg whites are beaten by hand with a wire whisk or not at all. You beat and beat. Of course, you may drop dead in the end, but no matter. I don't understand why American cookbooks state 'beat until stiff but still moist.' That's nonsense. We beat the daylights out of them and turn out the finest souffles you've ever tasted...
...Manhattan at the Museum of Modern Art's Rockefeller Guest House. Given his first print, Picasso's Dance of Salome, by his father when he was a 13-year-old schoolboy in Switzerland, he bought 19th century French Realist Gustave Courbet's Château Bleu six months after graduating from Yale. Prosperous from his family yarn business, he has steadily bought works by 20th century French, German and American artists. His house in suburban Greenwich, Conn, is filled to the bathroom walls, and the lawn has a skyward-staring, 5½-ft. bronze, The Manipulator...