It was an impossible-to-refuse invitation: Come to Nougatine to eat lunch with a group of French chefs here to run the New York marathon. The team, which was sponsored by the French tripe council (and whose members had all been given shirts featuring the slogan "Trip for the Tripe"), was clearly taking its preparation for the race with the utmost seriousness. Yesterday's lunch was a multicourse affair, to be followed by a blowout dinner at Daniel. Today the plan is to lunch at Per Se and then dim sum at Chinatown Brasserie for supper. And on Saturday, the chefs plan to carb up for the race by going on a Chinatown eating tour, followed by a big dinner party Saturday night.
A few highlights from the lunch at Nougatine.">
牛肚队为马拉松做准备Melissa Hom摄影
这是一个无法拒绝的邀请:过来巧克力牛轧糖和一群来纽约跑马拉松的法国厨师共进午餐这支由法国牛肚协会赞助的车队(该协会的所有成员都得到了印有“牛肚之旅”口号的衬衫)，显然是在以极其严肃的态度为比赛做准备。昨天的午餐有多道菜，接着是丰盛的晚餐丹尼尔．今天的计划是在本身然后是点心唐人街啤酒店吃晚饭。周六，厨师们计划参加唐人街美食之旅，然后在周六晚上举行一场大型晚宴，为比赛做准备。
午餐的几个亮点巧克力牛轧糖:
厨师们经常讨论的一个话题是比较法国和美国的食材。美国鹅肝没有达标。“油脂流失得太快了，”巴黎植物拯救者餐厅(Les Saveurs de Flora)的著名厨师弗洛拉·米库拉(Flora Mikula)抱怨道。“而且黄油……太稀了。”至于奶油，是经过巴氏消毒的。你用它烤东西的时候一定要小心。”其他厨师点了点头。但是，他们是否担心这场比赛，因为法国的器官肉的声誉将受到威胁?“我们周六需要吃午饭，”米库拉说。“不，我们必须禁食!”另一个说。 “No, no, let’s eat!” was the decisive reply. It was decided that they would go on a tour of Chinatown. Another bottle of wine was opened. “I expect to have a pretty good time,” said Yves Camdeborde of the chic Le Comptoir. But it wasn’t clear if he meant during the trip or the马拉松。
从左起，牛肚队的一名成员自豪地展示他的颜色;没错，是《救世主》的弗洛拉·米库拉植物区系
从左起，伊夫·坎德博德或勒·康普托瓦，和朋友
