Sublime

A wonderful, simple lunch. Nothing to it, really, apart from excellent ingredients and a chef with the confidence and good sense not to muffle their flavors with unnecessary sauces and trimmings. Leave well enough alone, serve plenty of it, and respect the seasons is his formula. When truffles are fresh, serve truffles; when strawberries are at the

Miso Aubergine with Couscous PREP 5 MINS / COOK 30 MINS

L’Auberge de La Môle, we agreed, was the kind of restaurant the French do better than anyone else: highly professional, and yet it felt like the extension of a friend’s kitchen, casual, easy, and comfortable. The restaurants with a row of stars, as good as they are, tend to have a similar veneer, polished, perfect, and international. The Auberge co

Shellfish and Leek Chowder PREP 20 MINS / COOK 20 MINS Chowder. I am intrigued by the apparent French connection to this hearty broth. Going back to the seventeenth and eighteenth centuries, French settlers arrived in what we now know as North America and the Maritime Provinces of Canada. Each settler brought from home a well-used iron pot – a caul