The former James Bond girl really has an uncanny relationship with fine wines! We grilled her about it....
Cooking and me were like chalk and cheese, until the day I started doing it. And I didn’t go about it by half measures. I called on my best friend, Vivi, who taught me the basics and then gradually how to perfect my skills. As a result, I prepared last year's entire Thanksgiving dinner on my own. For the first time in my life, I was able to serve turkey that didn't have a burnt leather aftertaste and vegetables that weren’t swimming in water. I was so proud of my first Thanksgiving meal that I went on to cook Christmas dinner. As far as I know, no one has yet succumbed to food poisoning after eating some of my food! My only problem is proprtions!
Recently, I wanted to make coq au vin, a typically French recipe. I thought the meat would be better if I added a good wine to the pressure cooker. So I poured two whole bottles of Saint-Emilion in! It was ‘vin au coq’ rather than the other way around! You should have seen the faces of my guests when I told them about how I’d prepared it. Some of them, the true wine enthusiasts, almost called it heresy, high treason even! I have another delicious anecdote related to wine! I love fries doused in vinegar with a good glass of red wine.
You’re probably thinking that combining it with a good wine must make an incredible mixture in the palate? And you’d be right! That's why I stopped! It was a French friend who made me realise that this was just not done, that I was not respectful towards wine!
By Frank Rousseau