When the chef Alain Senderens died a while ago, Jackie and I were put in mind of our dinner at his long-gone Paris restaurant
As probably the first chef to shift toward a more vegetarian-focused menu, he had quite a challenge ahead of him. "Perhaps
Cooking with -- or in -- hay pops up on the culinary radar screen, but until last week I'd never done anything about it.
If it's this good at home with a supermarket apple, I can only imagine how fabulous it would be at Arpège.