Gastronomy is a journey born from travel!..
Good gastronomy requires luck. Each ingredient must be cooked to its value. A good paella is more about the cooking order than its ingredients. And the food must be served at the right temperature. The one that optimizes tastes and their assembly. Think of croissants, the optimum of which varies according to humidity and temperature! Our ancestors encountered the game first with luck, then provoked this encounter, knowing the behaviors. The first paths were created not by man but by game, unaware of the deadly trace it left. The fruits of Nature were harvested in season, and on the appropriate soil. Agriculture has only tamed plants. Why did you marry green salad leaves with an oil sauce? Chance in this case makes the recipe well since the vitamins of the leaf pass better with fat. The meat is better assimilated after cooking at a moderate temperature. Of all our dishes, there is little left of the land in reality, our gastronomy is travel. The potato, named papa in Peru, renamed Tartuffe (truffle) out of respect for the Church and the Pope, travels to Europe, and to Gap, avoids a military assault, since served as a gratin dauphinois, the first, with Ortolans . Luck, again!
