Gorgeous Ginger and Lime Chicken with Cilantro Oil
I remember interviewing Pascal Barbot of the pocket-sized restaurant l’Astrance, asking him questions as we sat over a coffee. We talked about his past, his influences, and how he would characterize his food. “It’s all based on dairy, really,” he said. Stop to think of it, and I realized so much of it was, from […]
Savoir Faire
French know how (savoir faire) was officially recognized today, in a statement by the secretary of state for business, artisanal industries, consumer and social and economic support, Carole DELGA. With great fanfare, she took a huge and official step towards assuring that everything that makes France what it is – cheese making and aging, the […]
