Cammas

Cammas: I discovered Daniel Boulud in New York and I find the career of that French chef absolutely remarkable.

Louise McCready: French Cuisine Today According to Le Fooding & French Chefs 2009

Cammas: A big majority of the horsemeat is produced in Canada.

Louise McCready: French Cuisine Today According to Le Fooding & French Chefs 2009

Cammas: Of course, olive oil, and oils in general, now rule.

Louise McCready: French Cuisine Today According to Le Fooding & French Chefs 2009

Cammas: Raw milk cheese ... sincerely, what misfortune that that is forbidden in the US.

Louise McCready: French Cuisine Today According to Le Fooding & French Chefs 2009

Cammas: Veuve Clicquot is a crazy, vibrant, provocative brand, which is not afraid of twisting the rules, in the expression of its lifestyle.

Louise McCready: French Cuisine Today According to Le Fooding & French Chefs 2009

Cammas: More and more, French chefs are resolutely modern and freeing themselves by cooking what they please, opening places without rules, maintaining their individuality, and no longer looking to please old or new institutions (guides, food critics, hotel schools, etc.).

Louise McCready: French Cuisine Today According to Le Fooding & French Chefs 2009

I asked Cammas and several of the French chefs who participated in Le Fooding d'Amour identical questions about the state of French cuisine.

Louise McCready: French Cuisine Today According to Le Fooding & French Chefs 2009

She consoled herself by thinking of all the things she would say to him when he woke and followed Nolo up the tunnel toward Cammas.

Reiffeins Choice 2006

Other lamps shone overhead as they left Cammas and flew on through the empty night.

Reiffeins Choice 2006

Even Redburr, who had never been to Cammas on any of his previous trips to the Stoneways, was amazed.

Reiffeins Choice 2006