That was one of the oft quoted food instructions by Curnonsky, the esteemed French gourmand and cooking expert. The other was “Food should taste of what it is.” BSK is a Curnonsky advocate and last night’s dinner exemplified his teachings. Very simple. A thick piece of fresh thick hake. Local Prince Edward Island corn. Fennel. It takes skill and concentration to pan fry a thick fish filet and keep it crisp yet fully cooked with a flaky, juicy interior. BSK did this perfectly. Fennel got a long gentle braise in stock and butter. Lush. Buttered and salted corn on the cob, an August/September culinary wonder. Focus. Skill. Concentration. That’s what BSK has. The result is happiness at the table for HG.
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