WIld Wild Roast

Barked Memories

Mousse au Chocolat

En Route!
Fear Factor Nov. 3, 2004 painting by N.P (part of the Angoulème performance) I really miss writing the blog regularly but a couple of deadlines have kept me totally busy. One of them is the preparation of the performance with Pierre Joris & Miles Joris-Peyrafitte that will happen this coming Thursday in Angoulême (France). No Thanksgiving for us! We are off tomo

Let’s go to Tottori!
It was great fun to be a guest at the Official Residence of the Consul General of Japan in NYC to celebrate the Capital of Japanese Food (self declared): the Tottori prefecture.  Under a grey and crying sky ready to fall on my head I was more than happy to take refuge in the Carrère & Hasting early 20th century building for a gastronomic &

PINKONOKLASTIC!
Pinkonobalastic, Pinkonobalistic, Pinconoklastic! That will be the short multimedia performance that I will be offering Wednesday October 28th 7PM at the Emily Harvey Foundation —537 Broadway at Spring street / 2nd floor / Manhattan  NYC— Weather permitting�

Ragoût Express
A râgout express is a contradiction in term. A stew should cook as long as possible. This being said let’s move on! The term râgout covers a lot of territory. A good definition would be “a  well-seasoned meat or fish stew usually with vegetables.” The word ragoût comes from old French ra-

Country Mussels or Moules Paysanes
Mussels contain high doses of Omega-3, a fish oil compound that nutritionist say is helpful in reducing cholesterol. Farming mussels is believed to have been invented in France in 1235 by an Irishman named Patrick Walton. The story goes that Patrick Walton left Ireland to escape the police. His boat wrecked on the coast of France. He tried to feed himself by trapping s