By ALEXANDER LOBRANO
ON A RECENT Tuesday afternoon, a dozen tiny tartlette crusts in fluted black metal molds released a buttery gust as Susan Hermann Loomis pulled them from the oven. These were nothing fancy, she wanted me to know. “Working people do the best cooking in France,” she said, “because its deliciousness is so direct and its techniques in the kitchen are so approachable.” Read the rest of the story
And the comments:
“Two things I found while visiting France. The food anywhere we went was off the charts. Every French person we encountered could not have been nicer or more helpful.” Geoff Kelly
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