By Perhaps the polar opposite of cheap Mexican food is French cuisine. I’m grateful the French can produce such delectable pastries (I have enjoyed more than my fair share of Pain au Chocolats) and decadent desserts. I love the sauces they concoct (on a dessert or an entree).
I’d like to think that as a descendant of a French Huguenot that I have some DNA buried inside of me that draws me to the cuisine and makes me inclined to cook a la France innately. While I have taken cooking classes (French Cooking for Dumb Americans as well as Ritz cooking class), I don’t dare to think of myself as any where close to a master. For starters, I can’t roll my r’s, so that is the first roadblock!
Let’s hear it for the cuisine that can make snails edible! The secret to making so many things palatable – butter and garlic (not for desserts, though). Go out there and treat yourself a croissant and say a big Merci Beaucoups to the Chef!
