This man broke my heart.
When I first saw his book, Essential Cuisine by Michel Bras, I was devastated that a man would come up with the dishes he had. His hand was deft and his palate light. I was stunned, literally, my eyes were green with envy just looking at the beautiful plating that looked complex without even trying.
Michel Bras has been around a long time. Ever had a baked warm chocolate? The one that comes looking like a chocolate cake but has warm chocolate ganache on the inside. This man invented it sometime in the 80s. Reading his recipes, changed how I looked at dishes, I was boggled at how he could imagine all those flavours. Monkfish cooked in black olives, his Gargouillou, his bread sauce, chestnut emulsions. The list goes on from the moment you turn the first page.
I had the honour a few years ago of meeting the man. He only spoke French and our conversation was brief. He stands as a gentlemen, quiet, but speaks like a man with who is truly at peace with his work. And perhaps it shows. I don't know. One day I will, when I take the scenic walk up to his restaurant in Aubrac, France and dine there for myself.
If you like, I have a weathered copy of his book that you might want to browse through. It should never leave the office, but I am more than happy for you to read it and maybe he too can inspire you.
Darren
Darren
No comments:
Post a Comment