Tselani
Since his arrival in the US six months ago, Geoffroy has been very happy. Except when it comes to desserts. See, in France, desserts are complex treats mixing flavors, textures, and premium ingredients. When faced with a slice of cake, he gets a dejected look on his face. But recently he’s discovered voodoo – Voodoo Doughnuts that is.
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Have you ever been invited to a dinner party where you ooohed and ahhhed over the food more than the other guests at the table? Or have you ever noticed that a dish tasted particularly bitter and your dining companion tasted nothing? Then you may be a supertaster.
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If you were to look through my cupboards, you’d find eleven different kinds of salts. While you may think that’s bordering on obsession, I might argue that each salt has subtle nuances that are appropriate for particular dishes. For example, black truffle salt sprinkled on eggs or risotto lends an exotic earthy flavor while the herb-infused sea salt I found in a Parisian market turns pork from dull to divine.
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All the downstairs windows in the house are completely fogged up, the condensation gathering in layers. It’s soup-making time at my house, and the air is filled with slowly simmering aromas.
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I admit it – I’ve chased rainbows. In fact, it used to be one of my favorite childhood activities. But it wasn’t until I became a chef that I actually tried to eat a rainbow.
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