Your article so perfectly captures what happened when many restaurants tried to copy Alice Waters with a shopping list of ingredients, rather than a chef cooking food they care about and putting their own personal spin on it. At the time, I wasn't excited about nouvelle cuisine and didn't think it was worth the price tag. Thanks for explaining why!
Wondering (if you remember), was that long-ago article's title a play on the wonderful Anne Tyler titled novel of 1982, Dinner at the Homesick Restaurant?
Thank you, Ruth, for the remembrance of Catherine Brandel. What I remember most about her is that probably 30 people would have said she was their best friend. How did she do that? Everyone wanted to be around her--but I didn't know about Alain Chapel!
Is this your mother who made the truly nauseating-sounding stew? Why would you take her to a French restaurant any higher-class than Jacques-in-le-Box...?
Your article so perfectly captures what happened when many restaurants tried to copy Alice Waters with a shopping list of ingredients, rather than a chef cooking food they care about and putting their own personal spin on it. At the time, I wasn't excited about nouvelle cuisine and didn't think it was worth the price tag. Thanks for explaining why!
Wondering (if you remember), was that long-ago article's title a play on the wonderful Anne Tyler titled novel of 1982, Dinner at the Homesick Restaurant?
“What people most want and need…food attention and love” So true and ever more profound now. Beautiful, Ruth.
Did you ever visit Chapel in Mionnay?
Enjoyed this article from the 80's. Funny to see a cigarette ad on the same page.
Loved this article from the 1980s
“Cooking is an act of generosity” what a great statement and so true
"...we all got sophisticated without getting smart".
How could you forget that you wrote such a perfect sentence?
2022 cookbooks you love pls
Thank you, Ruth, for the remembrance of Catherine Brandel. What I remember most about her is that probably 30 people would have said she was their best friend. How did she do that? Everyone wanted to be around her--but I didn't know about Alain Chapel!
Is this your mother who made the truly nauseating-sounding stew? Why would you take her to a French restaurant any higher-class than Jacques-in-le-Box...?
Where do you stand on the term “foodie” now. Love it or hate it? Or somewhere in between?