Lunch for my wife's birthday at Jamin before Robuchon "retired"
My current drink of choice:
"It is the first duty of a wine to be red; and the second, to be a claret." (Harry Waugh)
I really wish I could:
Recover full use of my sense of smell . . .
My "Go-to" dinner party dish:
Bouillabaise of Fennel (Michel Richard)
My favorite comfort food:
Roast lamb (& claret! there may well be few ailments in life which this combination will not make better)
My top 5 favorite restaurants:
Jamin (du passé),
Citrus (du passé),
Fredy Girardet (du passé),
La Terrasse in PHL (du passé)
My most tattered cookbooks:
Michel Richard, Cooking with a French Accent;
Jennie Reekie, Traditional French Cooking; several of Richard Olney's slim Time-Life volumes;
the recipe file on my laptop (e-tattered? is this a word?);
Rosso & Lukins, The Silver Palate;
The Wolfgang Puck Cookbook; Rosengarten & Wesson, Red Wine with Fish -- but I have yet to work with Nigellissima.