French born in Vittel, 1954. Grew up in village, 3rd of 4 boys. School holydays in grandparents farm. Did everything except milk cows and drive tractor. Mass on Sundays, little sh*t rest of the week. 20 years as a chain smoking restaurant Head Chef…
Ceux qui aimeraient penser que ce recueil, étalé sur une trentaine d’années, est encore un autre bouquin de recettes à la c.. ou à la Tante Marie, ou de la confiture mal étalée, sorry, vous l’avez dans le baba…
Those of you who might be expecting these pages to contain yet another famous batch of recipes à la Tante Marie, are advised to look a bit closer.
This odyssey traverses just over 39/1/2 years; also 41 kitchens, eight countries, four islands; concocting an astronomical amount of gastronomic grub along the way, for the voracious, famished millions – usually unknown and unseen, and variously referred to as customers, guzzlers and professional ball-breakers. That’s between 85 and 104 hr/week in those f*g kitchens.
Cooking school at 16, Head Chef at 18, then hello Cuisines de merde: French restaurants in Cannes, Brittany, Provence, Switzerland, French & Dutch Caribbean, Cape Cod, Washington DC, London. Thank god for those yummy girls, the chef’s favourite dish.
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Le Chef is seriously pissed off. Scorpio, 20 years as a long-haired lone-wolf Head Chef in French restaurants: France, Caribbean, USA, London. [Enormous-freaking-tension. Going batshit-crazy]
Another 20 years as Private Chef: London, Ibiza, Saudi Prince, Mick Jagger, Lords & Ladies, moguls.
This volume covers my cooking 20s -the Psychedelic ‘70s, Free Love, Disco-mania: 1970-1981. My favorite dish? Voluptuous Girls. Plus… Read More
