Word: chef
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Dates: during 1980-1989
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Food ranges from the haute cuisine of Castelets, an elegant, nine-room hilltop aerie where Bruno Oliver, grandson of the great cook Raymond Oliver, is chef, through the restrained chic of the Marina on the Harbor to beachfront bistros. Chez François boasts such surprises as country-and-western bashes; Mme. Jacqua's Auberge du Fort Oscar cooks up some of the best Creole food in the islands. Jean Bart, the biggest hotel, owned by the French PLM chain, is an efficient, friendly place with 50 rooms. Tourist facilities are not likely to expand greatly on St. Barts...
...Dear Lord I Pray, Help the Cook Another Day." So reads the prayer put in the kitchen of the London mansion occupied by the Vatican's Ambassador to Britain, Swiss-born Archbishop Bruno Heim, 68. The supplicant chef frequently turns out to be Heim himself, who likes to slip an apron over his cassock to whip up sauces or stir his favorite golden champagne cocktails (ingredients: good champagne, a soupçon of pineapple juice, a splash of Cointreau, 12 oz. of soda and a tsp. of sugar). Heim, who speaks 14 languages, newly enjoys, as apostolic delegate, diplomatic...
...then turned to love. "Love is... Love was...," he began haltingly. "Love was invented by a chef at the Brown Derby in Hollywood in 1939. It is traditionally served in a purple bowl...