Cuisine Du Moi: The heart of my passion

(Paperback, Main)

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Description

Australian-born, English-educated, French-trained, Thai-massaged and American-based, Gavin Canardeux is a passionate executive icon uber power chef de chef, deeply committed to his art. For him, overseeing via video link his sous chefs placing slices of ochre truffle over a freshly muddled carpaccio of Cape Barren goose egg is a life-and-death struggle. Honorary Governor of the Stationary Food Movement, Consultant Chef de Chef to the United Nations, patron of the Canardeux Foundation for Children Without Seafood, and committed Awareness Band Wearer, Canardeux divides his precious time between London, Sydney and New York, his wife and girlfriends and horses, his classic car collection, and children. When not starring in his ground-breaking television programs Gav and the Gastronauts and Shit Hot Cooking with Gav, Yeah!, Canardeux enjoys shooting and being interviewed. More than a cookbook, Cuisine du Moi is a philosophy, a way of life, and already a classic.

Reviews

"Canardeaux's voice is so authentic--a cross between Jamie Oliver and Gordon Ramsay, liberally doused with the F-word (not food)--that we almost forget that Canaider is the one skillfully concocting this amuse-bouche. I would perhaps just caution readers to add a grain of salt, or two." --"M Review"

Author Bio

GAVIN CANARDEAUX is one of the world's most popular and inspirational power-chefs. His New York restaurant, Cuisine du Moi, has set standards in cuisine couture previously thought impossible and it has quickly become the destination dining venue of both the USA and Europe - and Russia. Giving, friendly, and passionate, Gavin Canardeaux is helping global-fusion food find a new and authentically traditional voice. Australian- born, English-educated, French-trained, Thai-massaged and American-based, Canardeaux is a passionate executive icon uber power chef de chef, committed to his art. For him, overseeing via video-link his sous chefs placing slices of ochre truffle over a freshly muddled carpaccio of Cape Barren Goose egg is a life and death struggle.

BEN CANAIDER is a well-known wine writer, or as he likes to put it, a typist who drinks.