An objective outlet for traditional and whimsical French cookery enthusiasm from a disciplined culinary professional.
Referrals to anyone with adequate funds and the progressive food savvy desire to help open a specialized French style delicatessen and butcher shop in Washington, DC are welcomed.
On the intrawebs and in print:
Your work is fantastic! I’ve been doing charcuterie and curing meats for about 5 years now, started out with pancetta, having trained in tuscany, and now am completely consumed with mortadella, seafood terrines, salami cotto… you name it!
It is inspiring to have happened onto your blog, I was googling “pacojet mortadella” -I’m taking a CDC position up in Seattle, and they have a very equipped kitchen, it will be my first opportunity to start playing with the PJ -no more burning out robocoupes.
Keep up the exquisite work! I look forward to more posts!
What a great blog — thanks for being here…
you are a motherfucking badass
Do you do catering? How can you be contacted?
I am currently too busy to do any catering personally, but perhaps through the restaurant. Julien@voltrange.com