Marco Pierre White often conveys that his food ethos is simply letting mother nature be the artist. This same ethos gained him three Michelin stars and made him the youngest British chef to be bestowed this prized recognition.

I try to utilize simplicity in my cooking or lack thereof. A simple dish of heirloom tomatoes with salt, pepper and a drizzle of olive oil as the only necessary accompaniments.


~ by Schwarvin on August 30, 2008.

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