His deformity may have kept him hobbled in many ways but what he lacked in mobility he made up for with a prolific, super-human outpouring of canvases, drawings and lithographs that captured the soul of his time and place. I will certainly put it on my wish list! You've taught me so much. I suppose you could source fat pigeons anywhere in the city, huh? He required that his tables were only to be decorated with flowers and his artful menus although from all descriptions, his studio was crammed to the rafters with decorations from a Japanese Warrior helmet to an African spear, to make up for whatever visual calm might preside at the table. In fact, in many instances, when you buy from us, you couldn't be buying any more direct unless you were planting the seeds yourself! The dish turned out perfectly and was done so well that not a drop was spilt or sprayed. Go to for the Maiden's Blush cocktail. That vision earned him immortality.
Thanks for another interesting and novel post. He cooked elaborate feasts lubricated with great lashings of cocktails concocted by the artist himself with glee and creativity… but not water … he abhorred water so much that water carafes on the table contained live goldfish to discourage their use … spirits or wine only -- alcohol or thirst! The easiest way to eat them is to separate the breast from the carcass to eat politely gnaw on the little bones later. He loved to talk about cooking and knew many rare recipes for making the most standard dishes, for in this, as in all else, Lautrec had a hatred of useless frills… He loved dishes which had been simmered slowly for hours and seasoned with perfect art. Each occasion provided a reason for a party with a menu by the artist. Well, much has changed in the past two decades and specialty produce has not only established itself as being viable, but rather, it's downright essential in today's produce world. Brigit, I love how you did the face on this. They must have been so delicious.
Buying direct: Everyone wants to be as close to the source as possible. Any dish that was so honored must be remarkable. I have always felt a kinship for Toulouse-Lautrec love the renegade and the challenged knew a bit about his rich talents, but not to this extent, which I was very interested to learn about here; the last time I had pigeon was in Beirut as a teen, it was made the Egyptian way with rice and I remember feeling a bit squeamish about eating it; but it was very dark and not very different from chicken really; the addition of olives and these spices sounds perfect with it. Cooking was for him another facet of the art of living. Cook the breast as little as possible… it should be red and tender. Another release of his creative talent, I'm sure. Now that specialty produce has established itself, it's important that you establish a relationship with a knowledgeable, reliable and experienced specialty produce company.
So I love when someone posts something new to challenge me to learn to do. Diego-Dortignac said that Lautrec used the 28 herbs that fabled gourmet as well as author of the 3 Musketeers had divided into 3 categories, pot-herbs, herbs for flavoring and herbs for seasoning in his. He practically originated the cocktail snack and because of his strong ties to the cuisine and products of his Southern-French heritage, he introduced the Languedoc style of cooking to the intelligentsia, fellow artists and denizens of Fin de siécle Paris. I have never had pigeon before, but the way you prepared it how could it not be delicious. I think we all know the story of Henri de Toulouse-Lautrec-Monfa. Another special favorite was leeks in red wine although he was not crazy for vegetables in general save for additions to meat dishes. The nutmeg grater is interesting.
If you have never made pigeon before… they are all breast. Whether you're already in the specialty produce business or thinking about jumping in, you need to be well connected. Salt and pepper the birds. And wouldn't a collection of his menus be brilliant? Box 223529 Christiansted, Virgin Islands 00822 info coosemansww. Oh what art he made! Perhaps finding talent in both art and cuisine isn't that an art in itself? From our offices in Santiago to Quebec, and from California to Belgium, the Worldwide in our name really means something. Its author, Genevieve Diego-Dortignac had access to Lautrec family papers and letters and was able to flesh out the lines of story with a flurry of lovely details. Onions stuffed with garlic puree, studded with cloves and braised in stock was a great favorite, so was Lobster Americaine.
I never knew most of this. It is a delicate and tasty bird. . He shared the flavors of his version of life as he saw, felt and lived it on paper, canvas and the plate with equal power. The last time I had wood pigeon was in London years ago.
Put in the pigeons back in the pan, and let them simmer gently for ½ an hour with the saucepan covered. Add salt, pepper, a bouquet garni. He always carried a little grater and a nutmeg to flavor the glasses of port he drank. What you may not have known is that he was a much respected gourmet and cook and also one of the first and certainly one of the most creative cocktail mixologists in France. And he probably sketched them off with one hand while stirring a pot with the other! His mad eccentric father, Comte Alphonse-Charles de Toulouse, utterly abandoned him … horrified at the shame of a less than perfect son and heir. D'Artagnan is so good to you and vice versa. I enjoined them to team up this week to do Lautrec justice.
I have a friend who travels with her Peugeot pepper grinder. I do love your collaborations with D'Artagnan and 12 Bottle Bar. He tasted old vintages and liqueurs as a connoisseur. For more than twenty years, the name Coosemans has been at the forefront of the specialty produce business. Worldly yes, and we have locations in over 27 cities that allow us to be neighborly, too! I didn't know how Henri loved to entertain. Ph: 877-215-2112 Fax: 786-269-2215 P. Wouldn't a portable one be magnificent? For two decades Coosemans has been serving clients around the world.