...I wish! But I came about as close as you can get Wednesday at the Bel Air Hotel, where the Provence-Cote d'Azur Film commissions invited chef Jean-Andre Charial from the two-star L'Oustau de Baumaniere in Les Baux to give a cooking demonstration and cook lunch. He had a small cooking station set up on the lovely lawn, beside a stream where swans floated by... a serene setting for a very French lunch. Charial demonstrated a rather complicated dish of sauteed scallops with truffle-laced mashed potatoes and smoked bacon foam. The dish was finished with a tricky garnish which involved a sprig of chervil sandwiched in-between two paper-thin slices of fried potato...tres malin!
It was just like taking a very brief trip to France...so brief, in fact, that I had to leave before the pistachio souffle was served...quel dommage.
1 comment:
smoked bacon foam! sign me up :)
I bet that goes very well with those gigantic scallops.
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