The chef,65, on having a stroke, and the addictiveness of work,and not snacking at homeEating should be about delight, celebration, or playing footsie under the table,arguments. When I created Le Manoir [aux Quat’Saisons] in 1984, the first thing I did was kill the formality that was associated with restaurants in Britain. People would sit with their backs straight and sip their soup instead of sucking it from the spoon. It was horrendous.
Violence was rife (abundant or plentiful, full of sth bad or unpleasant) in kitchens in France. I’ll always remember being 19 and telling a chef his sauces were too wealthy – he broke my jaw.
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Source: theguardian.com