Tip:
Highlight text to annotate it
X
The design of a meal
At school, I had a cooking teacher: a wonderful guy !
He transmitted me the cooking not only as a technique; also he transmitted a great passion for the Table
and the pleasure to share.
In the design of a meal, we try to integrate our taste: sour, sweet, bitter, salty.
And every time, we try to ensure that each taste is a direct response to the meal that has been prepared.
Beyond that, we also try to integrate our textures: how it will be felt in the mouth.
The side "a little crunchy" is always welcome !
Today I'm going increasingly to meet producers to see what they do, their specialties, their ambitions ...
I want our cooking must be "alive", based only on fresh products... and on requirement also !
Transmission is for me something absolutely essential:
which was given to me in my life, I must give it to other.