Every day, a great chef shares his recipe and his tips for cooking a star dish on summer tables.
To discover
Recipes, tips, chef's secrets... Download the Le Figaro Cuisine app
“We noticed, with relief, the whole horde seated around the fire (…) Every few moments an aunt or another would get up, stick a stick in the embers and bring it back to her with a sizzling mass at the end. - But… it's horse shank! gasped Oswald. - And that's an antelope cutlet! I say in my turn (…) - My God, my roast! cried mother, rushing towards the fire. It's going to be overcooked… she moaned and, hastily, she took a large smoking piece of antelope saddle from the fire (…) - Don't worry, my darling, said father. You know I like the crunchy scorch. I will take the outside with pleasure
.
Read also
Little stuffed animals, the real taste of Nice
The invention of the barbecue in the cave age is well documented, as evidenced by this passage from Roy Lewis' book
Why I Ate My Father
(Pocket Editions).
Florent Ladeyn has not devoured his, at least not yet, since the week…
This article is for subscribers only.
You have 87% left to discover.
Cultivating your freedom is cultivating your curiosity.
Keep reading your article for €0.99 for the first month
I ENJOY IT
Already subscribed?
Login