Word: rard
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...mile border with the largest and most powerful English-speaking culture in the world. Says Gérard Pelletier, Canada's Ambassador to Paris and a friend of both Trudeau and Lévesque: "Among Francophone Canadians, wherever they are, only a minute fraction contemplates passively that we might all get assimilated in this great feast of English-speaking North America...
...that has modified and simplified the classic, cholesterol-laden dishes of Caréme and Escoffier. It is not in fact all that nouvelle. Some 2,000 years ago, the Greek savant Arches-tratus inveighed against "sticky, clammy sauces." There is also cuisine minceur, the cooking of slimness. Michel Guérard, its chef-evangelist, has won a wider following for his ascetic unsauced dishes among dieters than among true gourmands, however...
Michel Guérard, 44, owner of a three-star restaurant in Eugénie-les-Bains, near Lourdes, and foremost practitioner of la cuisine minceur, the cooking of slimness: "The most important tool of a chef is his tongue. Taste, taste, taste! And don't forget color. I combine my vegetables the way a painter arranges his colors-until he obtains the exact effect that he wants...
...obligation to repay the loan. De Varga decided to take deliberate advantage of those terms, said police. He asked a Paris police inspector named Guy Simoné, who also owed money to De Broglie, to organize the job. Simoné in turn recruited the actual hit man, Gérard Fréche, a small-time thug with a long police record. De Varga and De Ribemont adamantly maintain their innocence; the two alleged hirelings have admitted their roles...
Ironically, the perfectionist who developed the cuisine minceur still prefers to cook with the butter, cream, eggs and flour that he virtually outlaws. "Minceur is much more difficult," admits Guérard. "It demands great care and forces you to push your ideas. In five years, when the minceur is fully developed, it will be easier. But now I still prefer to forget the calories and cook gourmand." In fact, following publication of his minceur book, Guérard will issue one on gourmand cooking. But his longer-range goal is to "marry" the two cuisines-by which he means...