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Louis Diat
magazine
Timbales for the King
Is the timbale ready for His Highness, chef? The fish course has been served.
October 1951
- Keywords
- louis diat,
- france,
- cooking + technique
magazine
Tricks of My Trade: August 1951
Everyone knows that Americans have a sweet tooth. And I can add from experience that they have a very cold one, too.
August 1951
- Keywords
- louis diat,
- tricks of my trade,
- france,
- cooking + technique,
- dessert
magazine
Cuisine Parisienne
See Paris and die? No, see Paris and eat. That is, or should be, the intention of the thousands of visitors who will go to Paris this anniversary year.
July 1951
- Keywords
- louis diat,
- french,
- cooking + technique,
- meat,
- vegetable
magazine
The Provocative Apricot
Temptation for most people is symbolized by the apple and the serpent, but for a wide-eyed six-year-old boy living in central France six decades ago, temptation was the apricot.
June 1951
- Keywords
- louis diat,
- french,
- cooking + technique,
- fruit,
- pastry
magazine
Tricks of My Trade: May 1951
During the short time that truffles, and others of the same sort, are in season, they are regarded with an appreciation that approaches reverence.
May 1951
- Keywords
- louis diat,
- tricks of my trade,
- french,
- cooking + technique,
- vegetable
magazine
Lamb of the Spring
April 1951
- Keywords
- louis diat,
- france,
- cooking + technique,
- meat,
- spring
magazine
Tricks of My Trade: March 1951
An old French Proverb has it: “C'est la Sauce qui fait le poisson,” testifying to the importance of sauce.
March 1951
- Keywords
- louis diat,
- tricks of my trade,
- french,
- cooking + technique,
- seafood
magazine
Tricks of My Trade: February 1951
To believe that French cooking must be rich means that somewhere in one's gastronomical adventures the essence of la vraie cuisine française has been missed.
February 1951
- Keywords
- louis diat,
- tricks of my trade,
- france,
- cooking + technique,
- vegetable
magazine
The Ritz in Retrospect
Few men live through the entire life of a celebrated establishment. But when the Ritz-Carlton in New York closes, that will be my status.
January 1951
- Keywords
- louis diat,
- hotels,
- new york,
- cooking + technique,
- seafood
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