From a crowded shelf I choose
a white book, The Art of Cuisine,
private epicurean pleasures invented
by Toulouse Lautrec with the zest
and measured simplicity of his Montmartre
bistro paintings, a culinary collection
embellished with fanciful menus
designed and decorated by the artist
in splashes of reds, grays, beige
can can dancers, nudes, clowns, minstrels,
game, furs, feathers, cigar smoking Mesdames,
and witty, exuberant Lautrec self-portraits.
From the Index of gastronomic delights
I select Moules Marinieres, very fat
succulent mussels from Calais, sautéed
in dry vintage wine and a delectable nut
of butter in large wrought iron saucepan
without a cover (insists Lautrec)
seasoned with just a touch of salt,
a subtle taste of garlic, garnished with
chopped parsley, sprinkled to taste
with finely ground white pepper.
To the gourmand Lautrec, the art
of cooking, like painting, was the art
of living, as much an artistic creation
as a ballet, poem, or flaming erotic
rendezvous brushed by starlight,
cooled by soft whispers off the sea,
once savored, never forgotten.
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Myrna
I Love a Chef in The Kitchen as Is This Piece of Delishious Poetry you have simmered to perfection!!
Topped with the perfect glaze
Embraced ~ Embrassé
Vickie
Sandie May Joyce :o)