Dear friends,
Thailand won for the first time the Escoffier cooking competition in Shanghai this week.
Miss Pam Pichaya Utharmthan shows to the rest of Asia that passion in life can bring you a lot of thing.
She will represente Thailand for the world competition in France this coming February 2012..
During lunchtimes, there is, first of all, the wine cellar and the long brown table, the chef’s table, a spot where patrons meet.
Hervé always says that he does not have customers, only friends and this is clearly illustrated when someone comes to Le Beaulieu alone but leaves sometime later delighted to have met up some new people.
The dining room itself, at this time, looksirresistibly like a bistro, bathed in a gentle light from the windows, tempered by Venetian blinds and reflected by the cloudy blue walls.
At this time of the day, the service is smartly informal but attentive and friendly.
Guests often feel so confortable that they will spend most of the afternoon there, moreoften than not joined by Hervé, who is only too happy to” chew the fat” with them, changing the world or imagining new ones.
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“Cooking, that’s technique, products, lots of time. But it’s passion that binds them together and what’s the point of it all if it can’t be shared?”
Like yesterday, on a sunny saturday afternoon at Le Beaulieu.
Sanya & Co were having a beautiful milk-fed Lamb with fresh peas.
A Glass of Côte du Rhône with a perfect aged Beaufort cheese.
A Caramel soufflé with Thai vanilla.
What’s more beautiful than those moments we share with friends..
La cuisine est une fête de tous les jours qui rassemble les hommes pour ceux qu’ils ont de meilleur, le sens du partage.
Merci la vie
HF
