As a chef I do not subscribe to Henry Ford’s view that “history is bunk”, the great chefs of years gone by have a lot to teach us, from Escoffier to Elizabeth David to the chefs of today, all have their own ingredient to add. My intention in all that I cook for our B&B in the south of France is to learn from the masters but be prepared to adapt and experiment. The key is, of course, the ingredients. Fresh produce that has been cultivated with respect is essential to any good dish. In the Languedoc we are spoiled for fruit and vegetables, raised in the sunshine but watered by refreshing rain from the Pyrenees. Equally we have easy access to the abundant seafood of the Mediterranean. When I cook for my mother she tells me not to “mess with it” and that is a big influence. Whilst I do have my own variations, my aim is to let the natural flavours show through, the twist is the combination of those flavours! My blog from Chez Masion Bleue, our holiday cottage and bed and breakfast, is a mix of foodie talk, historical context and some rough guides to the dishes I cook.
[…] graciously and deliciously. Warm hospitality, glorious food, wonderful to meet you both.” See chef’s blog for more information on what this means, particularly in the south of France where the condition is […]