Koks, the World’s Most Remote Foodie Destination
newyorker.com
Koks, the World’s Most Remote Foodie Destination
The day’s work done, we retired to their shack for a tasting of their wares, a few dozen fresh Arcachon oysters and a bottle of dry white Bordeaux. It was eight o’clock in the morning.
Anthony Bourdain • A Cook's Tour: In Search of the Perfect Meal
“What they lacked in high culture, they made up for by spending their hard-earned money on the finest of delicacies. My childhood was rich with flavor—blood sausage, fish intestines, caviar. They loved good food, to make it, to seek it, to share it, and I was an honorary guest at their table.”
– Michelle Zauner, Crying in H Mart