Sublime
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MADAME SOLIVA, the eighty-year-old chef whose nom de cuisine was Tante Yvonne, had first told us about an olive oil that she said was the finest in Provence. She had better credentials than anyone we knew. Apart from being a magnificent cook, she was olive oil’s answer to a Master of Wine. She had tried them all, from Alziari in Nice to the United
... See morePeter Mayle • A Year in Provence (Vintage Departures)
By the time you finish, you’ll see something you love everywhere you look.
Marie Kondo • Spark Joy: An Illustrated Guide to the Japanese Art of Tidying
A little bit tastes good; even less tastes better.
Erling Kagge • Walking: One Step at a Time
’53 Lafite, ’61 Latour, ’70 Pétrus, ’75 Yquem, ’82 Figeac, ’83 Margaux.
Peter Mayle • The Vintage Caper (Sam Levitt Capers Book 1)
Wine and conversation flowed, the courses came and went, and I was treated to a demonstration of the French genius for the gastronomic marathon, the ability to spend as long at the table as other nationalities spend watching television. The size of French appetites never fails to impress me, nor does the Frenchman’s ability to absorb vast amounts
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