5 Av Victor Hugo

Finding Nirvana

Finding Nirvana

I like a great French-style loaf of bread. I like it often and I like it simple. I was flying home from a Paris business trip when I came across the now-legendary no-knead bread technique and recipe in the November 8, 2008 European edition of the New York Times. I made my first batch a couple of days later. When I took that boule out of the Creuset dutch oven it was like finding Nirvana.

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Haricots Verts

Haricots Verts

I had arrived in Paris from the boat with my classmates earlier in the day, been grabbed by an older woman with flaming red hair, and stuffed in a cab for a long ride with her talking non-stop in a language that I did not recognize. Maybe French? Honestly, I had no idea of where I was or who these people at the table were.

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Ça vous plait?

Ça vous plait?

Let’s talk about food. Cooking great food requires that you know where you want to go. Go where? With the taste, the smell, the look of the food that’s on the plate, the feel of the food. I was 21 when I returned to the Midwest after a year of eating in Paris at the right hand of a woman who lived to cook.

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Introducing a New Fourneau Blog

Introducing a New Fourneau Blog

PHOTO: Lin and Bob in the Kitchen     Some people are hedonists and adventurers, driven by a lust for pleasure and discovery. Hemingway was such a one, and so is my father. He grew up as a self-described country club brat, but traded his golf clubs for traveling bags at an early age.  He took his first “Cook’s Tour” voyage to Europe in 1959 as a 17 year old, returned there in 1962 for a junior year in Paris, and then went to Panama in 1964 as a Peace Corps volunteer.   Over the years he got to know good...

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