Word: ribaut
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Dates: during 2000-2009
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...Terroir Parisien menu at Alléno's three-star Hôtel Meurice restaurant is the product of two years of collaborative research with Le Monde food writer Jean-Claude Ribaut and fine-food suppliers Alexandre Drouard and Samuel Nahon of Terroirs d'Avenir. Scouring archives and the surrounding countryside, the quartet has rediscovered many of the recipes and produce upon which Paris' culinary reputation was built. (Read "Learn to Cook Like Alain Ducasse...
...Some dishes were best forgotten: "There are recipes preserved in the Tour d'Argent archives from the period of the Franco-Prussian War for cat, even rat!" says Ribaut, referring to the records of the celebrated Parisian restaurant that claims over 400 years of history. But the overall loss of recipes deprived modern Parisian chefs of a precious base for creativity. "Composers like Bartók or Stravinksy composed variations on old, traditional airs, and cuisine is the same thing," adds Ribaut, who has personally unearthed many forgotten dishes. (Watch TIME's video "Bocuse d'Or: Americans in a French...
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