In a small cafe on l'Île St. Louis, I had a dinner that included an escalope of veal that, when I cut into it, spread itself with a beautiful buerre herbe, oozing forth from the envelope cut in the veal. Stupendous, incredible event that hasn't been matched since, even though I've eaten all over the world.
My current drink of choice:
Adelsheim Pinot Gris, Wyborowa martinis
I really wish I could:
Make bread - it's my one consistent culinary failure.
My "Go-to" dinner party dish:
Grilled venison steaks
My favorite comfort food:
Cheese enchiladas
My top 5 favorite restaurants:
Picholine, Casa Oaxaca (in Oaxaca), Littel Fountain Café, Can Can Brasserie, Hondo's
My most tattered cookbooks:
Julia Child Vol 1+2, Silver Palate, Splendid Table