Sublime

AGNES’S LOSOS PIECZONY—FOIL-BAKED SALMON Pat salmon dry. Season with salt and pepper. Place fillet, skin side down, on aluminum foil. Separately mix butter, dill, garlic, lemon juice, and white wine. Spread compound butter over the top of the salmon fillet, and crimp the foil into a loose tented packet. Bake in a medium-high oven until fillet is co

One can say the same about more modest restaurants with lesser-known chefs. Some of them can be found in the back streets of provincial towns, like l’Isle Sonnante in Avignon: small, charming, and delicious.