Quick, before summer gets here I wanted to share an old school French recipe for cooking chicken that I adore. It is no secret to my avid followers that I love the classics, especially as I become one myself. This chicken dish is based on a recipe from the late great Paulette Blanc, mother to another famous chef you may have heard about, Georges Blanc….
Every New Year’s Eve, I host a gastronomic party to celebrate the passing of one year and the birth of the next. It usually progresses (regresses) into a Bacchanalian celebration. The table laid with the finest china and silver, our stomachs tempted with turbot, black truffles, caviar and foie gras, and too many bottles of Champagne to count.
The better the ingredient, the simpler the preparation should be. Simple and pure pairings, like roast chicken and white Burgundy or older Barolos drank with white truffles, are timeless combinations that should never be improved upon. Likewise, a simple caviar preparation is always best and preferred.
Prepare yourselves for the roaring voice of the God of Joy! – Eurides, The Bacchae
Happy and successful cooking doesn’t rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life. – Georges Blanc
I used to worship quite a few famous chefs when I first began my cooking career. I believed by studying and role modeling the chefs I idolized, I could glean bits of information and techniques to add to my growing repertoire. Georges Blanc was a perfectionist chef who really spoke to my sensibilities. One bite conveyed the story of his family’s long culinary heritage, the products of his region, a strong sense of seasonality and an essence of simple purity. Virtues I strived to incorporate into the foundation of my personal cooking style….
Mères Lyonnaises: The Female Superstar Chefs
I have written and rewritten this post so many times I am starting to see cross eyed. What started a simple post celebrating a classic French dish, Volaille Demi Deuil, or Chicken in Half Mourning has become an ever expanding education into an important and often untold chapter in the annals of great cooking.
This post is dedicated to all the great women Chefs and cooks, especially my mother, that I have been fortunate to share the ranges with. This story belongs to them, it’s their story….