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Alejandro Dumas

Alejandro Dumas

Carjat Illustration,

the Dictionnaire de l'Académie des Gastronome

I start a review of the gastronomic titles Alexandre Dumas, and already, in the first book that comes to hand, Le Grand Dictionnaire de Cuisine , in the first and second page, which encourages me to discuss it appears in Table Talk.

In the edition of Conde Tchou 1965, read in a footnote Jean-de Arnaboldi, where comments on the work of Dumas :

"... someone criticized, at any given time, there manipulated to your liking history and, in some ways, raping her. "Indeed, you said, but beautiful creatures that you did! " "True, and no one would blame"

On the next page, there is an engraving that makes us think that Dumas great, was not overly favor of of food diets and preparations light, if not rather favors the prepared kitchen.

The Dictionnaire de l'Académie des Gastronome

Women New Holland, which feeds raw fish, crustaceans and reptiles roasted

European Women of Latin race, which is fed by the extensive resources of culinary art

-1802/1870- Dumas Author of "The Three Musketeers" (1844) and "The Count of Monte Cristo" (1844) retired in Roscoff to enter the Grand Dicctionnaire de cuisine, convinced that it would be his masterpiece.

The Larousse gastronomic read:

"... In the strictly culinary is unreliable, despite the friendly cooperation of Joseph Vuillemot , Antonin Carême student, he published a revised and shortened Dictionnaire in 1882. But, despite its errors, its shortcomings and snap judgments, the work, written in a fun and entertaining style, is full of anecdotes and articles rigorous half and half humorous, making it "the tastiest of novels layer and appetite (J. Arnaboldi).

Del Dictionnaire de l'Académie des Gastronome

the end the presentation of his dictionary, Dumas says,

"The city, after Paris , with most restorations, San Francisco ; has restorers of all countries and Chinese even . One of our friends who have dined at a Chinese restaurant, has brought the letter and has shown us:

dog soup...... .... "fr. 50 c.

chops cat. . . . . . . . . . January 1950

dog roast. . . . . . . . . . "75

Pâté of dog.........." 20

braised rats. . . . . . . . . .
20

The letter is signed and includes the seal of the restorative, not to say that it is a letter made on purpose. "

...

Jean Arnaboldi said a sentence outside of Edmond et Jules de Goncourt:

"exist in the world two civilizations, the French and China's , since both have cuisine and courtesy "

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The culinary and ate tapas Special

The cuisine and tapas

Photo Gala Les Diners

generally tend to like tapas, and, at another level, take a tasting menu. not going to point out that of El Bulli , for example, it can easily reach the fifty different dishes, but if a , could be anyone else, but for me it this recently and even the tone of complaint involved higher interest-criticism, a detailed menu the great Maribona , whom I admire and think at the highest level

In his eighty cupleaños Paul Fort, "The Prince of Poets "(right) attends a banquet presided by Curnonsky , " The Prince of Gourmet "

-I compare Curnonsky - composed of 4 appetizers, excluding bread with oil Marquis of Valdueza , 6 dishes and 3 desserts , Don Carlos took in Gaig , as we read in your post from last month.

photo blog Salsa Chiles

In total 13 different preparations, although not a excessive, we must also consider that, apart from the four snacks, we are two soups, four dishes and three desserts , already dishes:

* Cod Fritter

* meat croquette

* Cookie alga nori

* Crispy Parmesan

* Thyme Soup

* cold tomato soup with "seafood textures"

* Sauteed mushrooms and wild mushrooms with black pudding

* Meat Cannelloni with black truffle cream

* Sole with seasonal mushrooms

* Venison loin with parmentier

* Crema Catalana served by the glass, gelatin-based lemon, caramel and cream foam

* Soufflé 72 percent cacao.

accompanying * Coffee Macarons

The colored are those who have earned some disagreement by the assessor.

understand that who has the ability to sting , click , try different food-here-feel privileged . And it really is. I do not pretend not to criticize, well, actually yes. Me too I like chopping .

All I intend is to point out that, in preparing one of the 13 dishes that make up the menu that comment, it requires an extensive series of natural products, exotic and sometimes perishable , beyond the knowledge and experience necessary for their preparation. Work done, at least in its final phase in real time that they say.

know from experience that tasters are insatiable. preparation are offered after a very laborious , and sometimes difficult preparatory phase, and although that is something exquisite , then say:

_ And now, More have.

My opinion contradicts the widespread desire for permanent variety. Pecking , even in other different areas the food, often has negative effects medium to long term, to the person. That I will counter, but the taste , comment even qualify preparation determined not supported in the same sitting do with different recipes or parts. The sensitivity and altering predisposition be within minutes of the start of the tasting. Of course, always there are exceptions.

Famous Parker, is capable, as we read-to taste and rate over one hundred different wines a couple of hours .