Garbure des pyrénées
Meat soups
Some encounters are more serendipitous than others. You might work with someone your whole life and never become very close, or you might meet someone once and the encounter has a lasting impact. It could be something that was said, a piece of advice, a shared experience. In my case, it was a recipe. Bernard Vanderhooven is an antiques dealer I met by chance in Bordeaux. <br /> <br />He is a real bon vivant and we got on like a house on fire. His recipe for garbure, a hearty soup studded with chopped vegetables and pork, is simply the most comforting food you can imagine having on a dark winter’s night. When I make it, I sometimes think of Bernard coming into his lavishly decorated apartment after a long cold day at the antiques fair. I imagine him taking off his hat, greeting his cat, pouring himself a nice glass of Bordeaux, and enjoying a bowl of the soup he would have made the night before. I imagine he listens to jazz. Cheers, Bernard. <br />
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