Daniel Rogov wrote:I'd rate myself as "very good" but short of "excellent". That because I think the truly excellent cook has to be an innovator and my strengh lies not in innovation but in replicating and perhaps adapting classic recipes from the French, Italian and several other European cuisines.
I will say, however, that no-one on this planet makes better boeuf Bourguignon, tournedos a la Rossini, coq au vin, lobster Thermidor, pommes de terre Anna, eggs Benedict or potato latkes! Challenge that statement at your own risk.
Daniel Rogov wrote:Shel, Hi......
A wonderful qua wondrous suggestion. All we need do is arrange a group to meet on neutral territory, let's say St. Moritz, to stay at the Badrutt Palace Hotel and perhaps to work with Johri in taking over his restaurant and kitchen for an evening for each of us to prepare his/her version of the various dishes and to invite a collection of French and American critics we all respect to do the tasting/judging. Alas, I suspect that such a meeting would be expensive enough that I could easily enter the bankruptcy courts before the cook-off even started.
On which one my rare smilies
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