About me
From early childhood on I was exposed to Portuguese and Italian cooking. Today, as a food writer living in France, I focus a lot on the cuisine of Southern France. My newest exploits are the Middle East and North Africa. They are an integral part of the Mediterranean family, simple dishes with amazing flavors which make you say "wow!".
I would like to provide you with a good selection of my favorite recipes. All the dishes shown on Chez Basilic have been prepared by me and were tested by a very critical audience: my family and friends.
A word about Mediterranean Cooking: If you don't like olive oil, garlic and herbs, if meat needs to be on your plate every day, Chez Basilic's recipes are not for you. This might not be the politest of statements but considering that olive oil, garlic and herbs are the common denominator of Mediterranean cooking it is a good place to start describing the essence of my recipes. They are all about flavors and aromas that take hold of you and make everything else seem bland and ordinary.
The freshness, simplicity and healthiness of the Mediterranean cuisine is based on these principles:
- The reliance on seasonal produce with emphasis on fish, poultry, vegetables and fruits.
- Seasoning the food with natural fresh or dried herbs.
- Frying and sautéing food in olive oil, which is also abundantly used to drizzle on dishes.
- Eating more moderate amounts of food, but placing value on a well-balanced diet.
A well prepared dish, which follows the above principles, can be put squarely into the category of slow food, the "back to natural eating habits movement" started in Italy in the mid 1980s as an antidote to fast food.
À bientôt and enjoy!
P.S.
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