Having read so many interviews with Cosey over the past 40 years, it is hard to discover something I didn’t know about him. But now, we have this magazine ‘Saveurs’ (‘Tastes’) of Swiss supermarket Migros with plenty of new information.
First: Cosey as a cook. The dish he makes for visiting friends is a risotto with celery and Taleggio cheese. He also likes risotto with mushrooms.
Cosey starts the day with a yoghurt with fresh fruits and a big mug of coffee.
From the interview, I don’t get the impression Cosey is a Michelin starred chef – of course he might surprise me.
If you want to make an impression on Cosey, I have some food suggestions:
- the greek Mosaiko-dessert. This is an unbaked pie made of cookie crumbs and a mixture of chocolate. It brings him back to a delicacy of his youth.
- if you don’t want to spend time trying out Greek recipes, you can just buy Breton cookies: shortbread cookies made with salted butter.
Finally, if you wonder what makes Cosey keep his youthful appearance: his secret is a hydrating body milk (from Migros, of course). The one with the red cap.
Thanks to Bernard Matthey Doret