Sublime

boiled potato or two to go with it. A crust of bread to soak up the sauce.

Returning to Paris after a long absence, there is always a temptation to plunge in and taste everything. Call it greed, or the result of deprivation, but food in Paris is so varied, so seductive, and so artfully presented that it seems a shame not to have a dozen of Brittany’s best oysters, some herb-flavored lamb from Sisteron, and two or three ch

chef

offset serrated knife.