Sublime

I am always impressed by a well-written menu, one that is informative and appetizing without slipping into pretentious nonsense. Here, for example, is a London restaurant’s attempt to justify the exorbitant price of its whitebait: “The tiny fresh fish are tossed by our chef for a few fleeting seconds into a bath of boiling oil, and then removed bef

1. Meat cooked on the bone 2. Organs and offal (what Bourdain calls “the nasty bits”) 3. Fresh (raw) plant and animal products 4. Fermented and sprouted foods—better than fresh!

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

gastrite (sugar and vinegar)

treat your garlic with respect. Sliver it for pasta,

Just roast some bones, roast some vegetables, put them in a big pot with water and reduce and reduce and reduce.