Authenticity is a tricky thing. Like love, like art, it has no real definition other than *you know it when you feel it*. And while individual experience is subjective, a communal experience is something shared. When something is shared by many, it is no longer ‘an’ experience, it becomes ‘the’ experience *of*: it shifts from […]
Chef PAUL PRUDHOMME may have brought the flavors of the New Orleans Vieux Carré to presidents and a king, but his deepest satisfaction comes from the food itself.
Place of birth: Lunéville, Lorraine. Date of birth: 10/1/1966 Where are your restaurant/boutiques? We have twenty international boutiques: from Paris, Cannes, London, New York to Tokyo and Hong Kong. What is the most exiting, receptive city for today’s executive chefs? In terms of places where there are a lot of great restaurants and top […]
There is a place for everything. Those who want to can preserve tradition, and others can create new dishes using global ingredients which have become available thanks to better distribution.
A recipe, by definition, is never entirely proprietary; the great classics belong to the public domain and are ripe for re-interpretation by any creative chef.
Part of being a chef is the need to be a responsible consumer; the decisions we make affect not only what gets served on our tables, but what gets produced by our farmers.