If you're serious about learning how to cook French food, ask the experts. Go into kitchens, bakeries and any other professional food spots and ask the cooks what they're up to. This is called back room cooking and it's one of the most effective ways to get advice on how to cook like a chef.
When I recently stepped into our local grocer's shop, in the Rue Dauphine, I instantly smelt something delicious being cooked in the kitchen, in the back room. Knowing the grocer and his wife to be natives of Auvergne, I asked if they were preparing a "plat du pays."
"Yes," they said, with contented smiles, "and it's a Foie de Veau a l'Auvergnate." I had heard of this dish before and was, naturally, curious to know how it was cooked. A day or two later, I obtained the detailed recipe for it, in addition to an intriguing vegetable dish, Chou Rouge aux Marrons.
This inspired me to set out in search of other from the
Poultry Recipes
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