It's interesting how few French people know about Julia Child, or appreciate her contribution to our global love of French cuisine. But this beautiful little sport in Provence seems destined to be a Franco-American center of fine cooking.
Sounds fun. Great write up about your experience. I remember Julia Child on TV oh so many years ago. Her ease of doing everything in the kitchen amazed me. And who cannot forget the Julia Child scene on Saturday Night Live. Thanks for the reminder of how fun cooking can be.
They are now running something called Cook Camp. https://adventures.recipekick.tv/cookcamp which sounds like a blast. (The price point is also a little more friendly.) Check it out.
I see where the Hermes throw and trip to Cannes came from! What did you make with that black radish? Or what was the lesson in approaching the black radish? Maintain the black? Delish!!!
We tried a sliver of it, and it was incredibly strong and earthy. As far as I know, that black radish is still sitting on the counter. I mean, probably not, since our chef was a genius at using EVERYTHING. But, ultimately, beyond our pay grade.
Ah! That's fascinating on its own. I've eyballed black radish before but never tried it. There's something to knowing how a food tastes to factor that into a composition. Makes me think of shaved dahlia tubers.
What a wonderful write up. Thanks for sharing this.
This sounds like a perfect way to continue with Julia’s heritage.
It's interesting how few French people know about Julia Child, or appreciate her contribution to our global love of French cuisine. But this beautiful little sport in Provence seems destined to be a Franco-American center of fine cooking.
Sounds fun. Great write up about your experience. I remember Julia Child on TV oh so many years ago. Her ease of doing everything in the kitchen amazed me. And who cannot forget the Julia Child scene on Saturday Night Live. Thanks for the reminder of how fun cooking can be.
Save the liver!
I’m so jealous you got to do this! I watched their show and found them and the whole enterprise utterly charming. How fun!
They are now running something called Cook Camp. https://adventures.recipekick.tv/cookcamp which sounds like a blast. (The price point is also a little more friendly.) Check it out.
Thanks for this!
I see where the Hermes throw and trip to Cannes came from! What did you make with that black radish? Or what was the lesson in approaching the black radish? Maintain the black? Delish!!!
We tried a sliver of it, and it was incredibly strong and earthy. As far as I know, that black radish is still sitting on the counter. I mean, probably not, since our chef was a genius at using EVERYTHING. But, ultimately, beyond our pay grade.
Ah! That's fascinating on its own. I've eyballed black radish before but never tried it. There's something to knowing how a food tastes to factor that into a composition. Makes me think of shaved dahlia tubers.
I love this. Everything about it. And I’m so jealous!
It was really a lot of fun. I would be the best cook if only I had a personal cooking-trainer on par with Chef Kendall.
La Pichoune - what a privilege to be there, and then further develop one’s cooking skills. I am so envious.
I've seen their HBO Max show - it's so gorgeous! What an amazing experience...
Love this, Karen! What a wonderful experience!
It was something else. I'm still trying to process it. Hope everything is well on the farm.
What a great way to approach cooking and food! And now I must make risotto with gremolata this week!
You would have thrived there, Dan! x