Alex Miles, Cooking in Dijon

The cleaver fell and it was off with the lapin’s head, the executioner Alex Miles has a steady hand. With the skill of a surgeon Alex trims said rabbit. We sip our white Burgundy in fascination at the whirling dervish armed with cleaver. A rainy Sunday in Dijon is made perfect by spending the day at the market and in the kitchen with expiate Alex. In between laughs Alex’s fascination of the sociology of food comes through. His intimate relations with the purveyors of Dijon provides the best available and Alex knows what to do with the goods. After shooting two days in Paris I found myself snapping this maestro at work more than any monument in the capital. Burgundy is a Mecca for the wine and food crowd, it is better done after spending some time with Alex.
http://www.miles-alex.com/cooking-classes.html