A photo: "Central Partnership" The path to inspiration lies through the stomach. To create, you need strength. Therefore, before the performance, it is better to eat a piece of meat. Salad - before the concert, coffee and dessert - before rehearsal. Food is one of the most important links between the spiritual and the material world. In order to write a poem, it is not necessary to go to a gourmet restaurant. Quite prose attachments of great ones are direct proof of this. For example, Joseph Brodsky liked pelmeni, borsch and salad, while Pushkin loved potatoes baked on charcoal. So we, every day we cook foie gras, and we are forced to eat pasta with a chop. But, of course, not all and not always. Eating is one of the main pleasures that accompanies us from the diapers to the last days. A good appetite for dinner is a sign of a thirst for life, a healthy attitude to oneself. A seeker, a cognizant, seeks to try and discover something new. One who has formed, will be famous for the constancy in eating. I must admit, I like to travel. This passion has been instilled since childhood. Any trips, tours give me great pleasure partly because any city or country can be opened through the local cuisine. The diversity of the authentic menu for me is an indicator of national self-awareness. The same as the existence of an art gallery, theater, libraries. Since my hero Louis is a Frenchman, I learned most of all about his homeland during filming in Paris. I managed not only to work, but also to cover the full list of the mandatory program: I visited the Louvre, got to the premiere performance of the Comedy Francaise theater, enjoyed a jazz concert, was fascinated by the sounds of the organ in the Cathedral of Saint Madeleine. I climbed to the very top of the Eiffel Tower and, most pleasantly, I watched how our film crew worked at the very bottom of the symbol of Paris. A sense of pride in the Cuisine project was supported daily by the French film festival. In contrast to the domestic film events, it was no worse than a solemn reception at the Cannes Film Festival. Snails, oysters, mussels, dorblu, roquefort, bouillabaisse, duck with prunes, creme brulee, croissants and flan are just a small part of the daily ration. The French have achieved their goal: we were delighted with their national menu. The gastronomic discoveries of this kind inspire us to experiment in our own kitchen. Fortunately, I have not poisoned myself yet. I am far from a professional cook, but I try to develop my skills. Cottage cheese with hot chocolate and fruit for breakfast, lunch salad with seafood and chicken fillet in creamy sauce, for dinner fresh vegetables - I cook everything myself. On holidays I can bake syrnikov, cook Latvian bread soup or make creme brulee. The main thing is to remember that serving and serving are important in any dish. First, the food should please the eye. Secondly, it should smell appetizing and only then be desired to taste. Beauty is the path to harmony. To cooking this has a direct relationship. Unfortunately, in the rapid rhythm of a metropolis, many have lost the concept of a meal. Food became fuel, the pleasure process was reduced to a minimum. Like polished shoes, a fresh collar of a shirt, ironed trousers, food is the same indicator of respect for oneself. When you come to visit, look into the master fridge. You will easily understand the true state of affairs and what is in the soul of the person who invited you. The refrigerator is not lying! If it is full, then everything is fine.
