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Gilles Epie and Sophie Gayot in the wine cellar

Gilles Epie and Sophie Gayot in the wine cellar

by Sophie Gayot

Since L’Orangerie has closed its doors in Los Angeles, I have been looking for that perfect soufflé au chocolat. I had no luck until my recent trip to Paris. As I always do when the chef offers the dessert on his menu, I ordered one to end my dinner at Citrus Etoile.

And, oh, was I surprised! It was as good as the one from the legendary temple of haute cuisine, though a slightly different version that was almost an improvement. Did I forget to mention that the chef, Gilles Épié, was the chef at L’Orangerie some years ago? Continue reading “In Search of the Best Chocolate Soufflé Recipe” »



Spread the Roquefort

on January 16th, 2009
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16

Jan

Roquefort

Roquefort

by André Gayot


It’s time to stock up on Roquefort since the U.S. government has decided to raise taxes 300% on this cheese produced in the South of France. The inflation will result in making Roquefort as expensive as caviar. The motivation behind this decision stems from the U.S.’s desire to penalize the European Union for its reluctance to import American beef. The E.U. argues that the use of hormones in animal feeding is illegal in Europe while it is accepted in the U.S. European scientists continue to question the innocuous nature of these hormones when ingested by humans in their hamburgers or steaks. The dispute has been dragging on for years.

 Now why, among all food products imported from Europe, the attack on Roquefort? Its selection by the U.S., as an effective weapon of persuasion, remains unclear. Could it be because Roquefort is such a staple of European cuisine? Then what wonderful, unsolicited publicity! Or is it due to the Penicillium roqueforti found within the cheese as a result of the fermentation of ewe’s milk? The shepherds in the French Southern mountains contend that their sheep have nothing in common with American beef, and that Roquefort is a natural antibiotic.

At any rate, buy yourself a couple pounds of Roquefort while it is (relatively) affordable.

  

Read the update on the situation.

 

 



Christmas Abalone @ Surfas

on December 19th, 2008
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19

Dec

 
 

Brad Buckley cooking Abalone with Alain

Brad Buckley cooking Abalone with Alain

 
By Alain Gayot

Life is funny like that: today, I really needed an abalone fix. So I headed over to Surfas and caught up with Brad Buckley of The Abalone Farm in Cayucos as he was doing a cooking demonstration. We cooked some and ate some and, as expected, it was rather yummy.

Continue reading “Christmas Abalone @ Surfas” »



All About Bees

on December 02nd, 2008
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02

Dec

Mitzi Dulan RD, Alain Gayot and Christopher Watt

Mitzi Dulan RD, Alain Gayot and Christopher Watt


Who can possibly remember when they first had it? The fact is it’s ever present. It’s very good for you in many ways, it never goes rancid or bad and yes, it’s very sweet. My worry is that I had heard that “killer bees” were decimating honey bees worldwide and that without bees there would be no life left on earth.


Is that what took the dinosaurs in the past?  Where do bees come from and what do they do? Will I be able to continuously put honey in my tea? So I headed over to the Hollywood Roosevelt Hotel where the National Honey Board held a media event and grilled a couple of board individuals on some serious questions. I needed to know if we are in trouble and where my honey would come from in the future.

Continue reading “All About Bees” »



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