Leave it to a French politician and gourmet to succinctly and poetically depict this menu mainstay. It is the perfect description of how an artist—whether a chef or a painter—looks at the task of creating a masterpiece. A chef's tools? Hands, utensils and equipment to manipulate the supplies; raw poultry for the canvas; and a palette of complimentary flavors—spices, herbs, and fresh produce. It is poultry's sheer versatility that makes it a menu staple. First, naturally tender meats like ...
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