Koks, the World’s Most Remote Foodie Destination

Living in the southern part of France, where there is more sun than water, it is rare to meet a frog on a menu. He thrives in the damp, mates in his pond, spends his moist life in a temperate climate. The chances of finding him in a Provençal kitchen are remote. So when I decided to test the truth of the old chestnut—“Actually, it tastes like chick

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I have a great fondness for boudin noir, which I think of as one of the aristocrats of the sausage family—a blood sausage made with pork, usually served on a warm bed of thinly sliced cooked apples. Smooth and rich and dark, it is a dish to be eaten in front of the fire on a day when there is frost on the ground and an icy wind butting against the

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For me one of the most exciting things that’s happening right now is a real cross-pollination of these traditions. And so you might have people in one part of the world learning about traditions from another part of the world and then applying it to a completely different set of ingredients.