The ‘New Cuisine’
Adrienne began travelling to Europe with her husband in 1960. The term ‘foodie’ had not yet been coined but Adrienne was certainly one of the first. Her pursuit of great food – in restaurants and at home – led her to develop a wide network of chefs, restaurateurs, critics and writers. Adrienne’s inner circle included Michelin three-starred chefs Gérard Boyer, Alain Chapel, Michel Guérard, Frédy Girardet, Jean and Pierre Troisgros (and later Michel), Roger Vergé and Pierre Wynants; the late restaurateur M. Vrinat of Taillevent, restaurant critic Craig Claiborne and food writer, critic and personal friend, Gael Greene.
Many of the chefs were in the throes of developing a ‘Nouvelle Cuisine’ which revolutionized restaurant cooking during the Sixties and Seventies. In later years the term was hijacked to represent small servings with a multitude of decoration which had no relationship to the food. This was far from the founding chefs cuisine.
During the early days of the ‘new’ Cuisine Adrienne was honing her palate in their restaurants and learning how to reproduce their food in her kitchen. All the while working as a successful investment portfolio manager for a large bank in NYC.
We were an unlikely culinary duo. She was a smart, sexy Elizabeth Taylor look-alike who flirted her way into the inner circle of the great French chefs to become an accomplished cook on her own. I was a small town girl with limited exposure to haute cuisine. But dessert was my passion and pastry was my forte.
Adrienne now has a form of dementia called Pick’s disease (aka Primary Progressive Aphasia) which affects her ability to speak or execute complex tasks. She can no longer cook a meal. But she still enjoys eating and never hesitates to offer criticism or praise with a wink or a frown. A portion of the profits from the sale of my book ‘Cooking with Adrienne, A Story of Friendship and Food’, will be donated to finding a cure. Find out more here.