Well, finally (things are a bit quiet
in this first week of January) some final words on the philosophy of
my cooking. Or, to put it more plainly, what I try to do. Take
another look at the gallery on chefangus.com.
Really, all I am trying to do is to reveal things (things we eat) for
what they are. For this reason I am not into “creativity” - new
and unusual combinations. As I have said, done by great chefs that
can be great. Done by not great chefs (and here I definitely include
me) it can be awful and pointless. Some on the people at La
Belle Assiette described by food as “Authentic”. I can not
think of a better compliment.
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