The globalisationing of French cuisine has been here for a while and I suspect it will remain around for a good deal longer…and that is fine. Truth to tell, as I get older I find myself growing more nostalgic for the no holds barred classics. Old school indulgences, as it were. But done well, which can be challenging to find in restaurants at a reasonable price these days…so, I find myself adventuring in 4 day long shopping, prepping and cooking extravaganzas with old school favourites leading to an indulgent Sunday lunch for family and my old friends with plenty of great wines, a generous cheese board and digestifs of repute. La bonne chère traditionnelle remains a living patrimony close to my heart and soul, worthy of celebrating…if I want innovation or creativity I dine out.
The globalisationing of French cuisine has been here for a while and I suspect it will remain around for a good deal longer…and that is fine. Truth to tell, as I get older I find myself growing more nostalgic for the no holds barred classics. Old school indulgences, as it were. But done well, which can be challenging to find in restaurants at a reasonable price these days…so, I find myself adventuring in 4 day long shopping, prepping and cooking extravaganzas with old school favourites leading to an indulgent Sunday lunch for family and my old friends with plenty of great wines, a generous cheese board and digestifs of repute. La bonne chère traditionnelle remains a living patrimony close to my heart and soul, worthy of celebrating…if I want innovation or creativity I dine out.
That’s a good approach, especially since well made, unadulterated classics are so expensive in restaurants, and so much fun to make at home.
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