A Goose in Toulouse: And Other Culinary Adventures in France

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A Goose in Toulouse: And Other Culinary Adventures in France Overview

Wending his way through the French countryside, Rosenblum takes readers on a tour of France. In Paris, he finds Alain Ducasse, with six Michelin stars, hard at work building an haute cuisine empire. He visits a snail rancher, oyster rustlers, and the fabled Chateau Petrus. Bruno the Truffle King rhapsodizes to him about fragrant black fungus. Looking at the way the French live through how they cook, eat, and market their cuisine, Rosenblum offers a picture of a country at war with the clichs that both define and degrade its national character.