From a Provencal master's kitchen

Article Abstract:

The highly esteemed chef Roger Verge is a master of Provencal cooking. Visitors flock to his restaurant Le Moulin de Mougins near Cannes just to have a taste of his 'cuisine of the sun.' He discusses how he cooks his Red Bell Pepper and Eggplant Tian with Anchovies.

Vegetables, Cookery (Vegetables), Cookery, French, French cooking, Verge, Roger

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Le Bec-Fin

Article Abstract:

Le Bec-Fin owner and chef Georges Perrier creates delicious dishes, which diners can enjoy in elegant surroundings. Recipes are given for pumpkin soup with honey and cloves, sauteed scallops with fennel compote in curry sauce, cranberry-meringue tart and more.

Biography, Desserts, Soups, Pennsylvania, Cookery (Chicken), Chicken (Meat), Philadelphia, Pennsylvania, Cookery (Shellfish), Shellfish (Food product), French restaurants, Perrier, Georges

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Chefs' night out: where do the country's top cooks go to eat when they're not cooking?

Article Abstract:

Michel Richard, chef at Citrus in Los Angeles, CA, likes a Chinese restaurant in Los Angeles called ABC. He likes their duck and dim sum, but he takes his children to McDonald's on the weekends. Eleven chefs discuss their favorite restaurants.

Evaluation, Quotations

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