The good news is I'm back in Paris! The bad news is the French Government hasn't deemed my work permit permissable yet. The 3-star restaurant I normally cook at is short staffed right now and here I am lounging around my Parisian apartment doing nothing but stuffing myself on croissants and baguette. C'est terrible!
Oh, and I didn't get the Top Chef role, but I was deemed worthy enough to at least receive personal emails from the casting director who is a very nice woman. They're only taking one person from Guy Savoy and I missed the film crew at the Las Vegas restaurant (I showed up 4 days too late) so they didn't get to test me. They will be taking Hung, a good friend of mine and very talented chef. The casting director did say that she's interested in me for next season so we'll see....
In the meantime I have some recettes deliceux pour vous that I've been working on at home. Today's recipe is simple to prepare and can be on your dinner table in half an hour. The porc tenderloin is quickly seared, then smothered in dijon mustard and freshly chopped rosemary. Next it is roasted with onions and apple slices. Add a little jus at the end et voila! I should also mention that this recipe is low in fat and has no starchy carbs either. Click on the end of the page for the full recipe.
I almost forgot...I've also been putting together some interesting videos. So stay tuned for How to Skin a Rabbit. What do you mean this doesn't interest you?