Sublime

Nous assistons à la lutte entre d’un côté le nouveau désir de l’ordre, de la discipline et de la sobriété et de l’autre la vie joyeuse et l’ancienne acceptation du destin.

Food makes us feel at home because it roots us in the world, both socially and physically.

You need stocks to create flows, and you need flows to replenish stocks.

At the bottom is the plain old farmyard chicken, raised—en liberté, as the French say—in the open air in the traditional way, allowed to feed on whatever nature provides. Then we have the biological or organic chicken, with a controlled diet that is guaranteed free of any chemical seasonings. And finally, there is the ultimate chicken, the only chi

utilitarian

I have a great fondness for boudin noir, which I think of as one of the aristocrats of the sausage family—a blood sausage made with pork, usually served on a warm bed of thinly sliced cooked apples. Smooth and rich and dark, it is a dish to be eaten in front of the fire on a day when there is frost on the ground and an icy wind butting against the

you can eat well by learning how to shop.)