It is not me who said that. It is Mari. My American Mother. Responsible of a major part of the Cook I am know… Running a lovely French Bistro style restaurant in Hyde Park – Chicago, with her husband Michael – La Petite Folie (for those who are closeby, GO !). They come to Paris twice or three times a year. And each time we go to restaurants for « an update ». They met David. 3 times. But they don’t know Alexandre. So we really had to come. They had to know one of my Four…
When we arrived, she took the menu set on the table. The last page shows 2 pictures. One of each Chef. Mari looked at them and said spontaneously « Those Two are twins! ». I promise i didn’t whispered this idea to Her. Not at all… But that’s exactly what I though – and wrote – the first time I saw them together, we were in Nantes, cooking in the incredible spot that is Passage Pommeraie (Thanks again Fulgurances for having made this possible). It was the first time for them too. when we arrived in Noirmoutier, David and Alex were acquaintance but when we left after 2 days. They were Brothers… Yes, I am sure of it now. They are twins somehow.
David on the left… Alex on the right…
Same passion. Same implication. Same precision. Same perfection.
I love to see them together…
Look at the sequence…
David thinking about his joke, telling his joke, happy about his joke.
That’s them. Twins and Teenagers !
With a perfect match between there cooking style.
Crab ravioles in a Jerusalem artichoke consommé, essential grapefruit
Sea scallop, parsnip purée, blueberry and trout eggs
Cod, Butternut squash, goat milk and mint
Saddle of venison, beetroot, smoked celeriac
Chocolate-coffee-caramel entremet, pear-clementine purée
Of course, those who know Alex and David, know it is not one of them who made the dessert.
Has been prepared by a Amercian Pastry Chef, teacher at Ferrandi school.
… when complicity is so intense that you can actually take pictures of it…
This brotherly dinner took place at Ferrandi school. One of the most famous culinary school of Paris. The one where I cooked my first Macédoine (yes, you have to start by the beginning…), emptied my first chicken, made my first stupid dirty Chef’s typical joke… The one that made me ready for my stage at Mari and Michael’s restaurant.
A special thank to Stéphane, teacher at Ferrandi who helped a lot in this dinner organization and service. And made us able to get a table !
(*) I wrote in English because I want « them » to have a chance to read it… Be tolerant. My English is not Shakespeare one…).