Word: cooks
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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...
...number of Lake Shore socialites appeared as penises or sperm. No one proposes calling out a SWAT team to deal with this sort of whoopee-cushion wit. It is not sullenly antisocial, like the blaring radios the size of steamer trunks that adolescents haul onto public buses to cook up a small pot of community rage, or the occasional pistols that got waved in gas lines...
...billet. His men were all delighted to be in Afghanistan, he said, mostly because of the perks. "This is a poor country so the only thing we purchase locally is fruit," he said with a smile. "We've brought everything else from the Soviet Union-in our cook tents it's just like eating at home." Best of all, he said, was the special combat pay: 180 rubles on top of his regular 200-ruble monthly salary. "Do you know what 380 rubles is worth? Back home I can live on that for ten months...
...named Boring. No kidding. And when Boring taught the course 30 years ago, he used a book by Dull and Dull." A voice from the other table says, "What was that, I didn't hear." "Well I'm in this course, see...). It goes beyond having to cook for 25 people, a feat that can terrorize the neophyte (as it did me) and even occasionally end in a culinary fiasco. It's the spirit of cooperation, of shared work and records and dope and lives. Maybe it's the spirit of Wilbur K. himself, checking on things...