When people ask me how I develop recipes, I have to respond: "travelling, eating, watching, experimenting, and constantly asking myself: 'Do I want to eat this dish again?'" Will I yearn for it some evening when I'm hungry? Will I remember it in six months' time? In a year? Five years from now?
...cassoulet, like life itself, is not so simple as it seems.
When I develop my recipes I always look for ways to create what I call the Big Taste. While I enjoy eating simple grilled foods, what interests me when I cook are dishes with a taste that is fully dimensional.
