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Airy honeyed cream, strawberry syrup

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Cooking is a long, ongoing apprenticeship. I was not born a Mediterranean; however, I’ve become one. My introduction to Provençal cuisine began with Roger Vergé at the Moulin de Mougins in 1977. Three years later I continued to learn and appreciate it at l’Amandier. Finally, I found myself at the Hotel Juana’s restaurant, La Terrasse, in Juan-les-Pins. It was there that I first served these large roasted langoustines.

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Cooking demands respect for the ingredients. It took a certain amount of modest courage to serve this recipe at the Louis XV in 1987. Many found the dish too lowly; others found it almost provocative. To me, anything that brings out the wonders of the produce helps create beautiful cuisine; anything that distorts produce abases it. A chef must display humility before fine produce. With the focus on vegetables, this dish appeals to our current desire for health and fitness.

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If you want to avoid throwing away stale bread, why not make French toast? This extremely simple recipe made with basic ingredients promises to be a gourmet treat for the whole family.

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