How ironic that exactly a week before my dates with 9 6 Michelin stars, I contract food poisoning. Where did I catch if from? I have my theories, but no solid evidence toward any one restaurant / meal.
Luckily, I think it was fairly mild. Just needed to sleep. And sleep. And sleep. I slept 12 hours straight last night, not to mention another 8 hours worth of dozing during the afternoon / early evening.
I even missed my first practical class due to sickness. But the thought of making a lobster sauce that was half butter made my stomach do somersaults. Not to mention risotto that had enormous amounts of butter. Or a fennel puree that had butter, cream and vanilla! Combine all three together you and get one giant knob of butter clogging more arteries.
So it's probably just as well that I missed that practical. Better to save my stomach (not to mention excess calories) for the excitement of next week.
Where am I going? Stay tuned to find out!
Bon appétit!
Chez, my hat off to you for enduring all of that!!! I think your comments were brutally honest, and i am sure (as I had not tasted any of them) were all very true. I think you have a great writing skill! I am a chef, located in South Africa, and would very much like to explore food like most of these great chefs do, however, our guests stay in our hotel for periods up to four weeks. Its much like you said: "my stomach would be doing somersaults". It is more often than not that the good guests would prefer a simple green salad than anything extravagently rich. Thus my heart still lies with the good old classics, balanced, with certain salads where need be. I found that within your criticism, you searched for perfection, and it is much like Antony Bourdaine once said: "Once you have found perfection, it is lost forever". Mind you, those bread carts looked out of this world - you lucky person you!
Posted by: Gregory Gautier | March 21, 2008 at 02:09 PM