Beauty Cooking

Cecile, a friend of mine 74 years old French woman lives now in Jerusalem.
We are friends at about 10 years. She likes to have a supper with me and to tell stories of her life. All my knowledge about France, all my love to French cooking and wine – everything is her evening stories.

She is from Bourgogne, Dijon, from the area of famous French wine, French musturd, asparagus (also French) and escargot. They say there – The good dinner is better than a beautiful dress.

For ten years I eat the dishes which names are sounds like music for me.
- Beuf a la bourguignonne – Beef in the bourgogne manner – beef in sauce of red wine ,cognac.
- Lapin a la moutarde – rabbit in musturd sauce (famous dijon)
- Jambon persille – Boiled ham in jelly with parsley , coq au vin – cockerel in wine.
I tried everything except escargot – Cecile doesn’t like it.
I became a specialist in Franch cuisine and different sorts of wine – Chablis – white Chardonnay – it’s for fish; Montrachet, Nuits- St Georges – red, for beef; Clos Micot , Clos de penaux , Le Rugiens , Pouilly – Fuisse – golden yellow, green wine – for white meat, fish and cheese.
But it’s not a matter; the matter is there was something I didn’t know yet. It was something strange, not Bourgogne, but still French.
The matter was evening with Fat Bastard.

It was really unexpected. It was really against all the classical knowledge about French taste. Still it was good, it was French, it was Chardonnay wine. Some friend brings it from south as the funny present and it obtained my hart more then all the famous sorts of wine. I began interesting in name history and found out a lot of stories and a lot of unusual wine names. So it was the end of my snooty history, now, I think I really interesting in wine.