Tiny cafe in Fleury, Beuajolais. Fresh escargot with paper thin garlic slivers, roasted local chicken avec frites and house made ice cream - vanilla, coffee and cinnamon. Simple, incredibly fresh from an open air kitchen in the courtyard that would have inspired the great Impressionists.
My current drink of choice:
Grey Goose Citron and tonic with a lemon wedge
My "Go-to" dinner party dish:
Filet au poivre, smoked chicken enchiladas, chicken with 40 cloves of garlic
My favorite comfort food:
Tex-Mex. I grew up in the Lone Star State.
My top 5 favorite restaurants:
Bistro Lucien, Frank, Corner Bistro, Bar Americain, Tavern on Main
My most tattered cookbooks:
Rick Bayless Authentic Mexican, Les Halles Cookbook, 2nd Ed. of Mastering the Art of French Cooking, early '60s eds. of Larousse Gastronomique and Escoffier Cook Book
