Jeanne Marie is a cook that loves to feed people good food. As I recreate her I try to fold in recipes that are appropriate and seasonal. If I cook dinner at home I never follow the recipe exactly. I use my cookbooks as reference books to form a starting point. The meals my guests are accustomed to are the end product of an evolution in my kitchen. My goal is not to recreate a dish exactly from an historic recipe, but to recreate a cook making a meal in an Inn in Calais at the end of the 16th century. With all my recipes I will credit the starting point, try to elucidate a logic, but in the end it will be my tastes and sensibilities that shape the meal.
[7 July 1998]
Poulet
Gauche Home Page
Bibliography