Menu
Generally a chef’s book is like a calling card or a portfolio to display their personal work.
I had all kinds of food issues, including health concerns and weight concerns.
Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant – I don’t know if that’s the right word, but it keeps a balance of freshness and health.
Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.