92Y Fridges - Episode 4: André Soltner

We are happy to bring you the fourth installment of the 92Y Fridges video series. André Soltner of Lutèce fame and current Dean of Classic Studies at the French Culinary Institute invited us inside his Upper East Side abode for a peek inside his kitchen and refrigerator. Youll see all the basics...fruit, chocolate, bread, cheese. But he also imparts a few secrets, such as his choices for salt, and why he does not bother to bring wine back from Europe, but instead, vinegar.

Soltner, originally from the Alsace region of France who has been cooking for 60 years, is known for his simple approach to food. He abhors using using frozen or canned goods and wisely advised: I always say, you better [off] eat grated carrots which are fresh, then frozen caviar. He doesnt need or desire fancy equipment in his kitchen, and uses a small gas stove, the right knife for the right job, and a good pan. The fancy stuff, thats for amateur chefs, he told the New York Times in 2004, they need gadgets. I have 50 or 60 knives and I use just one.

Read more: http://blog.92y.org/index.php/weblog/item/92y_fridges_episode_4_andre_soltner/

Category:

Entertainment

Tags:

• André Soltner
• Lutèce
• French Culinary Institute
• FCI
• food
• cooking
• 92Y

[msyentah]

I'm making his Tarte Citron Mama for Thanksgiving. Can't wait. Thanks Andre, in advance. I know it will be wonderful as you.

[FlipSnipeZ]

awesome