I really enjoy cooking.  Especially cooking in the traditions and practices from France
Same here, I love making all sorts of food.
chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and "appellation d'origine contrôlée" (AOC) (regulated appellation) laws.
French cuisine was made important in the 20th century by Auguste Escoffier to become the modern haute cuisine; Escoffier, however, left out much of the local culinary character to be
course consciously one can keep one’s mind alert; I like to spend a great deal of time in museums, I like to carefully study all sorts of things, I enjoy looking and browsing through books on old silver, books on old iron. Inspiration can come from anywhere, from bubbles, from looking at a beehive, from looking at a birds nest, anything can happen. It’s just one of these things which cannot be really pinpointed, you just (...) are alert and aware and receptive,