Although I have no complaints in regards to my culinary transition to France, every now and then I get a little nostalgic for certain things Stateside. For example, I miss New York and its 31-flavors of take-out. And like all Americans in Paris, I can’t help but sniffle when speaking of Mexican food. But not enough to test the new Chipotle that just opened, which has all the Americans in town speaking Spanglish again (If nostalgia permits, it can be found at 20 Boulevard Montmartre 75009 Paris).
But all my Yankee Doodle cravings were properly satiated having recently completed the food styling for the cookbook of Paris’ first wildly-popular food truck, Le Camion Qui Fume. It will be the most authentic collection of American recipes to ever be published in French. Needless to say, I never had feelings for onion rings or pulled pork sandwiches until the shoot. And embarrassingly, it has inspired me to put ketchup on everything again. But I quickly learned that although most Frenchies will turn up their noses at chili cheese fries, they can’t help going back for a second bite. Vive la révolution!
We needed you there; we threw out all of them. As painful as it is, throwing food away is a part of the job. And I don’t know how much damage I could do on a foot of cold onion rings anyway. But the book comes out in autumn. A little too late for bbq season. But I will keep you posted on that!
Oh man. I wish I’d been there to “dispose” of all the onion rings deemed not pretty enough. When’s the book coming out? The lines at the truck have been getting longer and longer and I’m having a hard time getting my bi-monthly fix!