Word: chez
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...Alice Waters was sent off to a party wearing a radish bracelet, strawberry necklace and lettuce-leaf skirt assembled from her parents' Victory garden. It was the beginning of a lifetime of involvement with fresh foods. Chez Panisse, the restaurant she opened in Berkeley, Calif., in 1971, ranks among the best in the country. As a chef and food activist, she "may be the most influential figure in the past 30 years of the American kitchen," says Gourmet magazine. Waters, 61, talked with TIME's BARBARA ISENBERG about why consuming and appreciating natural foods is so important...
...also eschewing conventional white and brown sugars and favoring varieties that are less refined and chemical-free and subsequently easier on the environment to produce. "I make a real effort to buy legitimate brown sugars as opposed to those that are dyed," says Mary Canales, pastry chef at Chez Panisse in Berkeley, Calif., which has a reputation for supporting small organic farmers and using minimally processed ingredients. Canales suggests using large-crystal demerara to add a crunchy topping to muffins or cookies; she also recommends dark brown muscovado as the perfect complement to simple baked fruit...
...Versailles-like Le Meurice in the Hôtel Meurice (228, Rue de Rivoli). There, relishing dishes like poularde de Bresse stuffed with foie gras (and an amazing cheese cart), I felt as pampered as a Parisian lapdog. At a fraction of the price but still a good value, Chez Paul (13, Rue de Charonne) delivers lace-curtained, cassoulet-slinging bistro fare. Georges, the whimsical Philippe Starck-- designed restaurant atop the Pompidou Centre, offers simple Mediterranean selections and one of the truly spectacular views of the city...
...abundance of seafood?grouper, monkfish and sea bream are common?while peanuts, millet and cassava are harvested from the central savanna area. Given Morocco's proximity, couscous is almost as widespread as rice?so are baguettes and Dijon mustard, legacies of French colonial rule. Sample this melting pot at Chez Mimi, tel: (221) 823 9788, or Keur Ndeye, tel: (221) 821 4973, both in the capital, Dakar. But if you want something that's all Senegalese, order the national dish of tieboudienne?a spicy fish and tomato rice?and a round of attaya, which is tea with mint. Served...
...abundance of seafood - grouper, monkfish and sea bream are common - while peanuts, millet and cassava are harvested from the central savanna area. Given Morocco's proximity, couscous is almost as widespread as rice - so are baguettes and Dijon mustard, legacies of French colonial rule. Sample this melting pot at Chez Mimi, tel: (221) 823 9788, or Keur Ndeye, tel: (221) 821 4973, both in the capital, Dakar. But if you want something that's all Senegalese, order the national dish of tieboudienne - a spicy fish and tomato rice - and a round of attaya, which is tea with mint. Served...